Erin Alderson’s third cookbook is a vegetarian guide to grains, legumes, nuts, and seeds. Ingredient breakdowns with new cooking techniques and stunning recipes make
The Yearlong Pantry
both a timeless reference and a fun refresh for anyone looking to add new flourishes to pantry staples.
Learn which grains to fry, pop, or leave to the rice cooker, how to turn different nuts into butters, creams, or salad crunchies, and which beans stand up well in hearty sauces or pureed dips. Chapters, organized by ingredient, start with basic background, buying, storage, and cooking lessons with charts, then dive into recipes to showcase the yearlong pantry with seasonal vegetable swaps. Think
Grilled Peaches with Hot-Honey Hazelnut Vinaigrette
,
Carrot Soup with Chile-Fried Spelt
, and
Charred Chimichurri Ayocote Beans over Whipped Ricotta
.
Whether it’s your first time cooking beans and you’re not sure whether to soak or when to add salt, or you’re a dry goods aficionado and know exactly which heirloom varieties of rice are your favorite,
will guide you from pantry to plate with delicious results.