bNamed a Best Book of the Year and a Holiday Gift Pick by Amazonb pbNamed a Best Cookbook the Year by iFood52, Booklisti, and iLibrary Journalib pbA gift to readers . . . For McFadden, flavor comes first.b brb--iBooklisti, Top 10 Cookbooks of the Yearb pbJames Beard Award Finalistb p Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling iSix Seasonsi, 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. iGrains for Every Season iwill 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. p The book's 200 r