Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling Six Seasons
, transformed the way we cook with vegetables. Now he's back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads--and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season
will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.
The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef/owner of Ava Gene's in Portland--can't live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.
McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.
About the Author
Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene's, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.
Martha Holmberg is Publisher and Editor in Chief of Fine Cooking. Before joining the magazine ten years ago, Ms. Holmberg worked in London and Paris as a cookbook editor. She also was administrative director of La Varenne cooking school, both at The Greenbrier and in France. She received the Grand Diplome from La Varenne in 1988, after which she worked as a private chef for a diplomat in Pairs.