It's taken months to cook enough dishes from this book to be able to review it. Grains for Every Season takes a deep dive into off-the-beaten-path grains but is less accessible than Six Seasons. The flair for vinegar and layering macerated dried fruits with oaky, nutty flavors remains. I just didn't care for the recipes in this book as much as his last. I appreciate the knowledge he's imparting here (and lord knows I needed a way to use up the buckwheat groats I got a while ago) but I wasn't as excited to eat the finished product. I give it 4 stars for education more than usability.

This is beautiful, but not super useful.

It is gigantic-- not something you can actually use in the kitchen: it's bigger than my cookbook holder can handle.

The recipes are all a little... froofy. They're probably best for people who go to restaurants that use "fusion" as a cuisine descriptor. There were a few that I was interested in, but they are not weeknight recipes.

If you can borrow the book temporarily, there were 3 foldouts for mix-and-match bowls, using what's on hand or in season. These are worth a look, especially for people who want to learn "how to cook" beyond how to follow a static recipe. Not worth buying the entire tome, though.

Cooking a lot with grains myself, I found this to be an excellent cookbook with lots of new ideas on how to cook with grains all year long! There is a wonderful variety of different grains to choose from and a nice selection of ways to make delicious meals from them! A must have for cookbook lovers.

Thank you to NetGalley & the publisher for providing an ARC.

"Grains for Every Season" offers a thorough variety of nutritious whole grain recipes. Great photography throughout and an extensive introduction providing all the basics on cooking grains makes this a very complete cookbook. I loved how much flexibility is encouraged.

I am excited to try a few recipes, although some shopping will be required. This isn't quite my standard pantry.

Thank you to NetGalley & the publisher for providing an eARC for review.

The cookbook I've been most excited for all year! There is a ton of great recipes here and wonderful photography. I learned a lot and am excited to use this new knowledge in the kitchen!

Perfect comforting food for the cold season, or really, any season.
The layout is beautiful, the recipes are well-organized, Joshua McFadden's writing is engaging and informative, Many of the recipes require a certain level of commitment, but don't let that deter you; the results will be well worth it.

With lesser known grains becoming more prominence in supermarkets and groceries, it's crucial for a wider audience to get acquainted with their origins and ways to incorporate them into their regular diets. Similar to what he did with vegetables in Six Seasons, Joshua McFadden approaches these subjects in relatable, easily digestible manners using commonly used techniques most home cooks are already familiar with.

This was a great cookbook and I really enjoyed reading through the recipes. I definitely found some that I will be making.

This is a great cookbook for people wanting to incorporate more grains in their diet. Moving away from refined carbs and simple sugars is really popular right now (probably for a good reason!), so cookbooks like this are likely to do well even with the popularity of the keto diet.

This cookbook is gorgeous and will absolutely inspire you to cook with whole grains. Each grain (and yes, some that are gluten free too!) gets its own section with a huge, close-up picture of the grain at the start. Throughout the book there are also pictures of rolling fields of grain that make perusing the recipes feel… almost patriotic. McFadden’s recipes can be fiddly, but are worth it—for example, my mother always puts her celery in ice water before serving it now after reading his last book. The recipes in this book range in difficulty from a bowl of oatmeal to making your own pasta by hand. A must-read!

This is a great cookbook about grains. It covers cooking with whole grains, verses using flour. Each section is a different grain, from barley to wheat (and the many kinds of wheat). It’s not just baking, includes soups and salads. McFadden walks you through sprouting your grains and how to keep them fresh. After the grains, he includes recipes for the extras he used in the recipes, including cream cheese spreads. The last section is pantry staples he swears by. The soups in this cookbook are perfect for the fall.

Chef and author McFadden clearly has a deep and abiding love for grains. His new book includes an introduction to different types of grains, with a glossary of terms and helpful diagrams. Each grain gets its own chapter, so you can flip through and decide what to do with the bag of barley or brown rice in your cupboard. Some recipes have a lot of ingredients and/or prep time, so you'll want to plan ahead. Gorgeously shot color photos accompany the recipes. Good for home cooks and medium- to large-sized library collections.

I haven’t had a chance to test recipes from this book, but so many of them sound terrific. I’ve earmarked a few to try soon and I’m sure I’ll be expanding my grains repertoire as a result. The info on each grain is interesting and helpful, as are the supplementary chapters. So well illustrated with beautiful photos showing the final product, and in some cases the process as well.

In the interest of full disclosure, I requested Grains for Every Season because I have celiac disease and I thought it might have some interesting options. Happily, it did--there really are a fairly sizeable number of gluten-free recipes included in the cookbook and not all of them are healthy. That said, the book does have a bit of a hippie-dippie vibe. If you're a person who regularly eats on the superfoods spectrum, this book may suit you a little better than it did me. Nevertheless, I appreciated the creativity of the book and am walking away with a few solid recipes that I tried and enjoyed.

I was more than impressed with how well this book is laid out, the beautiful photography, the recipes and the fact that it is filled with plenty of gluten-free grains. Yes there is a section on wheat, but there is also millet, brown rice, wild rice, buckwheat, corn, oats.... They all get their own section. What I love most, besides the delicious looking recipes, is the fact that each section talks about the grain itself. What it tastes like, the weight per cup, the water ratio. All of these small details put this book ahead of all the others I've seen. As someone who mills their own grain, having those weights per cup is invaluable to me, it saves me time from looking them up.
There are both sweet and savory dishes in here. Full meals, to sides, to appetizers, to dessert. Simple and easy to follow without super weird or difficult to source ingredients. Oh and a picture for each recipe which I love. If you're looking for a good introduction to whole grains and how to use them, then this is the book for you.

This advanced cookbook is a great fit for libraries with large selections of specialized cookbooks, or for home cooks who are devoted to whole grain cooking. Recipes draw from global ingredients, and include many plant-based dishes. The photography is rich and tantalizing, and includes several spreads with progressive photos of more intensive recipes. Every dish looks delicious and homey, and I see this circulating well at a library. It is a good acquisition for a home cook who is experienced with whole grain cooking and who has access to a large grocery budget and/or specialty ingredients that may not be carried at national grocery stores.

I am bummed this book is not compatible with Kindle so I am unable to fairly rate it. I REALLY wanted to read this recipe book!

I loved McFadden's Six Seasons and what it did to elevate vegetables across seasons, and this take is similar, only for a wide variety of grains. I appreciated how each grain is stretched in its representation--from breakfast to dinner, from main course to salad to dessert. Rarely do the recipes call for fussy ingredients, and I'm excited to make many of them that introduce less familiar grains.