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.