{"product_id":"grains-for-every-season-rethinking-our-way-with-grains-hardcover","title":"Grains for Every Season: Rethinking Our Way with Grains - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoshua McFadden\u003c\/b\u003e (Author), \u003cb\u003eMartha Holmberg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNamed a Best Book of the Year and a Holiday Gift Pick by Amazon\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed a Best Cookbook the Year by \u003ci\u003eFood52, Booklist\u003c\/i\u003e, and \u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A gift to readers . . . For McFadden, flavor comes first.\"\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e, Top 10 Cookbooks of the Year\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJames Beard Award Finalist\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling \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. \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. \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. \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. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\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, \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\u003cb\u003eMartha Holmberg \u003c\/b\u003eis a food writer who has authored or co-authored nine cookbooks. \u003ci\u003eModern Sauces\u003c\/i\u003e was a James Beard Award finalist. \u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e written with chef Joshua McFadden, won the James Beard Award, and \u003ci\u003eGrains for Every Season, \u003c\/i\u003e also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of \u003ci\u003eFine Cooking \u003c\/i\u003emagazine for a decade, the food editor of \u003ci\u003eThe Oregonian \u003c\/i\u003enewspaper in Portland, Oregon, and the founder of \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.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 10.6 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 23, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984367386925,"sku":"9781579659561","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/Qjhiczdld0MwZzlienJQMVZ0YkNLdz09.webp?v=1776092733","url":"https:\/\/ishookbooks.com\/products\/grains-for-every-season-rethinking-our-way-with-grains-hardcover","provider":"iShook Books","version":"1.0","type":"link"}