Grains For Every Season Book


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James Beard Award winner Joshua McFadden applies his maximalist approach to flavour and texture to cooking with barley, brown rice, buckwheat, millet, oats, quinoa, rye, freekeh, spelt, and many more. 200 recipes are organized into chapters by grain type, with information on where each one comes from and how to prepare it. Savoury and sweet dishes include Meat Loaf with Barley and Mushrooms; Peanut Butter-Barley Cookies; Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones; soups, salads, stir-fries, pizzas, pilafs and even desserts.