Grains for every season Rethinking our way with grains

In this follow-up to his James Beard--winning Six Seasons (2018), Portland, Oregon, restaurateur McFadden invites readers to experiment with whole grain cooking. As in Six Seasons, fresh, seasonal produce shines in recipes like quinoa and watermelon salad and a flexible bulgur tabbouleh to be made with squash in winter, tomatoes and bell peppers in summer, and peas in the spring. But here, whole grains like barley, oats, and wild rice are king. McFadden uses them in novel takes on recipes for every meal (including dessert) that draw from a range of cultures. There's Thai larb made with buckwheat, tempura with quinoa in the batter, cabbage rolls stuffed with rye, falafel with freekeh, and cacio e pepe made with farro instead of pasta. Recipes, which list quantities in weights and measures, are organized by type of grain. This is a gift to readers, inviting them to buy a single bag of grain and experiment with its uses at different meals and in both cooking and baking. McFadden also offers clear and concise advice on how to store and prep these grains and information on their health benefits. But this isn't a cookbook about healthy eating. For McFadden, flavor comes first.

McFadden follows up his James Beard Award-winning cookbook Six Seasons: A New Way with Vegetables with another essential guide to cooking by ingredient--this time with a focus on grains. Beginning with barley and ending with wild rice, this resource, co-authored by food writer Holmberg, demonstrates grains' versatility as the stars of entrée recipes (spiced brown rice with chickpeas) and as complementary ingredients (snack bars with quinoa, mango, nuts, and coconut). Each chapter contains an overview of a particular grain and a selection of McFadden's favorite ways to prepare it. The book's highlights are its adaptable go-to sauces and dressings (to combine with other recipes as needed) and the sheer variety of takes on popcorn and pizza. Like McFadden's previous cookbook, this collection isn't solely vegetarian, but vegetables are front and center in every recipe, making this a good option for vegetarians, vegans, or anyone looking to reduce meat consumption. Many of the recipes use grains that are entirely gluten-free. VERDICT McFadden's latest is destined to become a go-to cookbook.--Stephanie Sendaula, Library Journal