![]() ![]() Each grain has a very useful but relatively brief introductory page that covers how it tastes, how it should be prepared, how it is good for you, and why McFadden is such a fan. Is it good bedtime reading? Not particularly – the introduction aside, Grains for Every Season isn’t packed with prose. McFadden’s book is packed with variety and flavour, whilst also teaching the reader enough about each grain to help them incorporate the food better into their own dishes. Earlier this year Hugh Fearnley-Whittingstall’s solid Eat Better Forever spent entire chapters unpacking the health benefits for using whole grains, but the recipes themselves were less than inspired. The rich nutritional value of their ingredients are highlighted, but frequently seem to be considered no more than a convenient bonus, which is frankly rather nice. Their last book (McFadden’s first) was the critically-acclaimed Six Seasons, which offered ‘a new way with vegetables’ – here the pair are determined to give whole grains their due instead, highlighting their desire to put flavour first at every point. ![]() Who wrote it? The James Beard Award-winning pair Joshua McFadden and Martha Holmberg. Grains for Every Season looks to open their world up to the reader, offering a wealth of different dishes that span familiar grains like barley and quinoa, as well as less common offerings such as millet and buckwheat. What’s the USP? Intensely nutritious but often overlooked by home cooks who are uncertain how best to cook with them, whole grains have a lot to offer. ![]()
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