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by Erin Alderson (Author), Erin Scott (Photographer)
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, The Yearlong Pantry will guide you from pantry to plate with delicious results.Author Biography
Erin Alderson is a recipe developer, writer, and photographer. She is the author of The Homemade Flour Cookbook (2014) and The Easy Vegetarian Kitchen (2015). Her long-popular blog, Naturally Ella, and Instagram, @naturallyella offer vegetarian recipes that harness the bounty of California produce and celebrate its diverse cuisines. Erin is based in Sacramento, California.
Number of Pages: 240
Dimensions: 1 x 9.8 x 7.6 IN
Publication Date: October 22, 2024
