Grains for Every Season: Rethinking our Way with Grains
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For a limited time we have bookplates signed by Joshua McFadden.
From the author of the remarkably popular and imaginative Six Seasons, a James Beard Award-winner, comes a similarly bold approach to using grains such as barley, farro, quinoa, rye, and wild rice.
Joshua McFadden, who runs three restaurants in Portland, Oregon, as well as a nearby farm, demystifies using whole grains with the goal of helping "you to realize that it doesn't take a lot of effort to incorporate them into your cooking life.... nutty, toasty, chewy, all easy to love"
Among those things which are easy to love: roasted butternut squash maple millet bread; quinoa and watermelon salad with pistachios and spicy pickled peppers; beef and swiss chard soup with spelt; grated carrot salad with peanuts, raisins, and wheat berries. And for a child-pleasing, party crowd-satisfying nibble: super-crisp flatbread that tastes like Cheez-Its but involves no industrial chemicals.
Bold and fun.
Hardcover. Color illustrations throughout.
