The Yearlong Pantry : Bright, Bold Vegetarian Recipes to Transform Everyday Staples

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 as purees. 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,�The Yearlong Pantry�will guide you from pantry to plate with delicious results.�