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 flavour 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.

Author: Joshua McFadden