Just as his James Beard Award–winning Six Seasons transformed the way we cook with vegetables, Joshua McFadden's newest book will change the way you cook with grains. Discover how everything from corn, wheat and rice to millet, oats and quinoa can be used in both sweet and savory recipes.
Includes 161 recipes for grain-based salads, soups, pastas, pizzas, grain bowls, breads and desserts.
Recipes 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.
Written with Martha Holmberg.
Hardcover, 368 pages.
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