Grains for Every Season: Rethinking Our Way with Grains

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.