Restauranteur Joshua McFadden knows grains. His new cookbook Grains for Every Season captures via 200 delicious recipes the incredible versatility of barley, brown rice, buckwheat, quinoa, and others. Peanut butter barley cookies, quinoa tempura, pizzas, pilaf—virtually any dish, and especially those in McFadden’s latest book, reach next-level flavor and texture once any home cook develops an eye for grains. Tune in to hear McFadden speak on his “maximalist” approach to cooking with grains and the fifty-acre Oregon farm he is working with to foster collaborations with farmers, cooks, and designers.
Sponsored by H-E-B and Central Market
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Joshua McFadden, Grains for Every Season: Rethinking Our Way with Grains