Grains for every season : rethinking our way with grains / Joshua McFadden with Martha Holmberg ; photography by AJ Meeker, Ashley Marti, and David Alvarado.
"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 Appétit, 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."-- Provided by publisher.
Record details
- ISBN: 157965956X
- ISBN: 9781579659561
- Physical Description: 349 pages : color illustrations ; 27 cm
- Publisher: New York, NY : Artisan Books, [2021]
- Copyright: ©2021
Content descriptions
- General Note:
- "With recipes including barley, brown rice, millet, quinoa, farro, freekeh, and more"--Cover.Includes index.
- Formatted Contents Note:
- Barley -- Brown rice -- Buckwheat -- Corn -- Millet -- Oats -- Quinoa -- Rye -- Wheat -- Bulgur -- Farro -- Freekeh -- Spelt -- Wheat berries -- Whole wheat flour -- Wild rice -- Go-tos: Recipes to use many ways with grains -- Larder: Basics you should always have on hand -- Sources for whole grains and flours.
Search for related items by subject
- Subject:
- Cooking (Cereals)
Cooking (Natural foods)
Grain. - Genre:
- Cookbooks.
Recipes.
Available copies
- 20 of 22 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at Rutherford County Library System.
Holds
- 0 current holds with 22 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Norris Public Library | 641.3 MCF (Text) | 30254100658308 | Adult Nonfiction | Available | - |
Accessibility Features
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| 003 | CARDINAL | ||
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| 100 | 1 | . | ‡aMcFadden, Joshua, ‡eauthor ‡0(CARDINAL)340933 |
| 245 | 1 | 0. | ‡aGrains for every season : ‡brethinking our way with grains / ‡cJoshua McFadden with Martha Holmberg ; photography by AJ Meeker, Ashley Marti, and David Alvarado. |
| 264 | 1. | ‡aNew York, NY : ‡bArtisan Books, ‡c[2021] | |
| 264 | 4. | ‡c©2021 | |
| 300 | . | ‡a349 pages : ‡bcolor illustrations ; ‡c27 cm | |
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| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡a"With recipes including barley, brown rice, millet, quinoa, farro, freekeh, and more"--Cover. | |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aBarley -- Brown rice -- Buckwheat -- Corn -- Millet -- Oats -- Quinoa -- Rye -- Wheat -- Bulgur -- Farro -- Freekeh -- Spelt -- Wheat berries -- Whole wheat flour -- Wild rice -- Go-tos: Recipes to use many ways with grains -- Larder: Basics you should always have on hand -- Sources for whole grains and flours. |
| 520 | . | ‡a"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 Appétit, 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."-- ‡cProvided by publisher. | |
| 650 | 0. | ‡aCooking (Cereals) ‡0(CARDINAL)234982 | |
| 650 | 0. | ‡aCooking (Natural foods) ‡0(CARDINAL)235000 | |
| 650 | 0. | ‡aGrain. ‡0(CARDINAL)240227 | |
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| 655 | 7. | ‡aRecipes. ‡2lcgft ‡0(CARDINAL)331921 | |
| 700 | 1 | . | ‡aAlvarado, David, ‡ephotographer ‡0(CARDINAL)892328 |
| 700 | 1 | . | ‡aHolmberg, Martha, ‡eauthor ‡0(CARDINAL)373583 |
| 700 | 1 | . | ‡aMarti, Ashley, ‡ephotographer |
| 700 | 1 | . | ‡aMeeker, AJ, ‡ephotographer |
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