{"product_id":"grains-for-every-season-rethinking-our-way-with-grains","title":"Grains for Every Season: Rethinking Our Way with Grains","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Once called a \"vegetable whisperer,\" Joshua McFadden is now a grain whisperer too. To follow up the smashing success of Six Seasons, with nearly 200,000 books in print and named cookbook of the year by the Wall Street Journal, The Atlantic, Bon Appâetit, and USA Today, among others, McFadden gives us just as many flawless recipes to transform accessible grains into knock-your-socks off breads, pastas, and pizzas but also stir-fries, soups, and salads, and even desserts. With recipes organized into chapters by grain type and designated as gluten-free or not, readers will learn how best to prep, cook, and store the grain and then learn all the grain can do in dishes both savory and sweet, from Meatloaf with Barley and Mushrooms to Peanut Butter-Barley Cookies, from Oat Granola Bars to a super-fudgy Chocolate Oat Layer Cake with Chocolate Oat Milk Frosting, and from Beef and Swiss Chard Soup with Buckwheat to Buckwheat Cream Scones. Throughout the book there are expanded sections highlighting six seasonal variations on grain bowls, salads, rice dishes, and more, to show how flexible and satisfying cooking with grains can be. Grains for Every Season gives readers more than 200 grain-based recipes for bigger flavors, better nutrition, and incredible meals\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"These are some of the most wholesome and wholly delicious things you can eat, period. . . . Each chapter [of \u003ci\u003eGrains for Every Season\u003c\/i\u003e] has cooking techniques and nutritional breakdowns that unlock the mysteries of the whole grain pantry, from barley to wheat berries. But the fact that they're great for you is secondary to how good they taste.\" \u003cbr\u003e\u003cb\u003e--\u003ci\u003eGQ\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Joshua McFadden and his co-author Martha Holmberg write with authority, clarity and passion; it's impossible to read [ \n\u003ci\u003eGrains for Every Season\u003c\/i\u003e] without wanting to rush into the kitchen. And you will be glad you did. . . . [McFadden's] sense of flavour and the balance of textures is unerring; with him, you know dinner will always be a delight. His food is hearty and yet elegant, inventive but never tricksy.\" \n\u003cbr\u003e\n\u003cb\u003e--Nigella Lawson\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"The bigger your family, the greater the likelihood you'll need to accommodate a wide variety of diets. Hence one can't overestimate the value of a good plant-based cookbook. One of the year's most versatile is \n\u003ci\u003eGrains for Every Season\u003c\/i\u003e by Joshua McFadden and Martha Holmberg. Whether you've never quite figured out your way around farro or you just want more quinoa in your life, these whole grains can radically alter your definition of breakfast (Millet Morning Porridge), entrées (Meat Loaf with Barley and Mushrooms), breads (Spelt Buttermilk Biscuits), and sweets (Chocolate Rye Brownies with Cashew Swirl).\" \n\u003cbr\u003e\n\u003cb\u003e--NPR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"McFadden's modern and accessible approach to cooking brings a kinetic excitement to your kitchen. From quick weekday meals and breakfasts to more complex projects, the recipes ring clear with encouragement and allow for variety and spontaneity.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eEdible Los Angeles\u003c\/i\u003e, The Season\u003c\/b\u003e' \n\u003cb\u003es Most Delicious Reads\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Easy and delicious.\" \n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eCloser Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"If you're a vegetable lover, you probably bought the American chef Joshua McFadden's bestselling \n\u003ci\u003eSix Seasons \u003c\/i\u003e(it's one of the best vegetable books I own) so I'm glad to see this follow up on whole grains. The background information on each grain is excellent (though the book is not encyclopaedic, which is a plus). There's plenty of advice, to--how to toast grains, sprout them and cook them by the absorption method. It's the dishes, though, that will sway you.\" \n\u003cbr\u003e\n\u003cb\u003e--Diana Henry, \u003ci\u003eSunday Telegraph\u003c\/i\u003e (U.K.), The 20 Best Cookbooks to Buy This Autumn\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Novel takes on recipes for every meal (including dessert) . . . This is a gift to readers, inviting them to buy a single bag of grain and experiment with its uses at different meals and in both cooking and baking. McFadden also offers clear and concise advice on how to store and prep these grains and information on their health benefits. But this isn't a cookbook about healthy eating. For McFadden, flavor comes first.\" \n\u003cbr\u003e\n\u003cb\u003e--Booklist, STARRED REVIEW\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Joshua McFadden gives new life to ancient--and contemporary--grains. From maple millet bread and barley burgers, to super-fudgy oat cake and \"Cracker Jack\"-seasoned caramel corn . . . \n\u003ci\u003eGrains for Every Season\u003c\/i\u003e changes the grain game!\" \n\u003cbr\u003e\n\u003cb\u003e--David Lebovitz, author, \u003ci\u003eDrinking French\u003c\/i\u003e and \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Whole grain lovers, rejoice! How lucky are we to explore the delicious world of whole grains with Joshua McFadden's new cookbook. I recommend starting with Joshua's grain-centric veggie burgers. After giving them a try, you won't make burgers any other way.\" \n\u003cbr\u003e\n\u003cb\u003e--Roxana Jullapat, baker and author, \u003ci\u003eMother Grains: Recipes for the Grain Revolution\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJoshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world--helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, \n\u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, \n\u003ci\u003eGrains for Every Season: Rethinking Our Way with Grains\u003c\/i\u003e, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc. \n\u003cbr\u003e\n\u003cb\u003eMartha Holmberg \u003c\/b\u003eis a food writer who has authored or co-authored nine cookbooks. \n\u003ci\u003eModern Sauces\u003c\/i\u003e was a James Beard Award finalist. \n\u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e written with chef Joshua McFadden, won the James Beard Award, and \n\u003ci\u003eGrains for Every Season, \u003c\/i\u003e also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of \n\u003ci\u003eFine Cooking \u003c\/i\u003emagazine for a decade, the food editor of \n\u003ci\u003eThe Oregonian \u003c\/i\u003enewspaper in Portland, Oregon, and the founder of \n\u003ci\u003eMIX\u003c\/i\u003e magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNamed a Best Book of the Year and a Holiday Gift Pick by Amazon\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNamed a Best Cookbook the Year by \u003ci\u003eFood52, Booklist\u003c\/i\u003e, and \u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"A gift to readers . . . For McFadden, flavor comes first.\"\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e, Top 10 Cookbooks of the Year\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJames Beard Award Finalist\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling \n\u003ci\u003eSix Seasons\u003c\/i\u003e, 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. \n\u003ci\u003eGrains for Every Season \u003c\/i\u003ewill 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2021 pg. 100 (EAN 9781579659561, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2021 pg. 18 (EAN 9781579659561, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMcFadden, Joshua\u003cbr\u003e\n\u003cb\u003eJoshua McFadden\u003c\/b\u003e 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, \n\u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHolmberg, Martha\u003cbr\u003e\n\u003cb\u003eMartha Holmberg\u003c\/b\u003e is a food writer who co-wrote, with Joshua McFadden, \n\u003ci\u003eSix Seasons: A New Way with Vegetables--\u003c\/i\u003ea 2018 recipient of the James Beard Award. Holmberg studied cooking in Paris at École de Cuisine La Varenne and stayed to work as a private chef. She was the editor in chief of \n\u003ci\u003eFine Cooking \u003c\/i\u003emagazine for a decade, followed by five years as the food editor of \n\u003ci\u003eThe Oregonian \u003c\/i\u003enewspaper, in Portland, Oregon, where she lives. Holmberg has authored or coauthored nine books, including \n\u003ci\u003eThe Bar Book, \u003c\/i\u003ewith Jeffrey Morgenthaler, and her own books \n\u003ci\u003ePuff, Crepes, Plums, \u003c\/i\u003eand \n\u003ci\u003eModern Sauces. \u003c\/i\u003eShe is an avid though undisciplined tomato grower and is working on a tomato cookbook. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e McFadden, Joshua\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-11-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Specific Ingredients|Rice \u0026amp; Grains|Cooking|Seasonal\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Cereals)|Cooking (Natural foods)|Grain|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579659561\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579659561\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154357747990,"sku":"SP-9781579659561","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579659561_spiral.png?v=1774943216","url":"https:\/\/lusper.myshopify.com\/products\/grains-for-every-season-rethinking-our-way-with-grains","provider":"Lusperbooks","version":"1.0","type":"link"}