Grains for Every Season

Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, 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. Contains 161 recipes for grain-based salads, soups, pastas, pizzas, grain bowls, breads and desserts. Recipe highlights include Creamy Mushroom, Potato and Wild Rice Soup with Paprika and Dill; Slow-Roasted Chicken Buried in Gingery Brown Rice; and Cast-Iron Skillet Spelt Cinnamon Rolls.