Grains for All Seasons: A New Way with Whole Grains and Grain Flours

★美國餐飲界殊榮James Beard Award最佳食譜得主新作
★美國圖書館協會出版物Booklist滿五星盛讚
★亞馬遜編輯評鑑當季最佳食譜
 
　　Joshua McFadden第一本著作《Six Seasons》顛覆人們烹煮蔬菜的方式。此次他將與讀者進行一場「穀物料理革命」，推升穀物風味與口感到極致境界。
 
　　書中收錄的200個穀物食譜依類型分不同篇章，詳述全穀物、研磨穀物、無麩質等各類食材的來源、準備程序、以及不可或缺的原因。
 
　　McFadden將引領讀者依時令使用當季穀物，動手做出包括沙拉、湯、義大利麵、披薩、穀物綜合餐、麵包以及甜點佳餚，扭轉人們料理大麥、糙米、蕎麥、玉米、小米、燕麥、藜麥、黑麥、小麥和野米的方式。
 
　　McFadden曾任Momofuku、Franny's等多家知名餐廳主廚，現經營6萬多坪農場及多家餐廳。長年累積的料理知識與技藝，讓他能靈活運用各類穀物，做出不只健康，味道也滿點的美食。
 
　　McFadden在本書展現每一種穀物的鹹甜版本食譜，好比大麥蘑菇肉餅與大麥花生醬餅乾；蕎麥酸橙香草沙拉與蕎麥司康。他還不藏私跟讀者分享各式穀物的料理小撇步，例如：藜麥混入天婦羅麵糊的秘密用途、以斯佩耳特小麥粉裡獨特堅果味做出肉桂卷的訣竅。書中並以4個特殊的折頁展示穀物綜合餐、快炒、披薩、肉飯等季節變化菜色。

Named a Best Book of the Year and a Holiday Gift Pick by Amazon

Named a Best Cookbook the Year by Food52, Booklist, and Library Journal

＂A gift to readers . . . For McFadden, flavor comes first.＂
--Booklist, Top 10 Cookbooks of the Year

James Beard Award Finalist

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. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.

The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef/owner of Ava Gene’s in Portland--can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.

McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter-Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.

Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.
Martha Holmberg is a food writer who co-wrote, with Joshua McFadden, Six Seasons: A New Way with Vegetables--a 2018 recipient of the James Beard Award. Holmberg studied cooking in Paris at École de Cuisine La Varenne and stayed to work as a private chef. She was the editor in chief of Fine Cooking magazine for a decade, followed by five years as the food editor of The Oregonian newspaper, in Portland, Oregon, where she lives. Holmberg has authored or coauthored nine books, including The Bar Book, with Jeffrey Morgenthaler, and her own books Puff, Crepes, Plums, and Modern Sauces. She is an avid though undisciplined tomato grower and is working on a tomato cookbook.