"The Yearlong Pantry is a gift not only for vegetarian-forward cooks like myself, but for anyone who wants to bring exciting, nourishing food into their kitchen. Erin's thoughtful and approachable writing makes you feel like you're cooking with an old friend, and the stunning photography will have you running to the kitchen in no time."--Meryl Feinstein, author of Pasta Every day

"In The Yearlong Pantry, Erin Alderson shares her comprehensive knowledge about grains, legumes, nuts and seeds in an approachable way. Erin deftly breaks down the science behind these pantry ingredients and presents mouth-watering recipes with unique flavor combinations. This is a practical resource that will inspire new and seasoned cooks alike."--Lisa Lin, creator of the website Healthy Nibbles

"The unheralded hero of weeknight cooking is, and has always been, the pantry and Erin Alderson has cleverly distilled how to use it to full effect. In The Yearlong Pantry, Erin effortlessly shows us how to transform humble staples like legumes, grains, nuts and seeds into hearty, bountiful and vibrant meals. Pantry cooking has never been so sexy!"--Hetty Lui McKinnon, food writer and cookbook author

"As a bread baker, it's inspiring to read through The Yearlong Pantry and discover another use for the grains, legumes, nuts, and seeds in my pantry that often find their way into my baking. Erin's comprehensive research, creative recipes, and comforting approach will never leave you wanting inspiration--or deliciousness--in the kitchen."--Maurizio Leo, author of the James Beard Award-Winning The Perfect Loaf

"As a pantry cook myself, I'm thrilled to see these workhorse ingredients--grains, beans, and seeds--get the glory they deserve. Erin Alderson shows you just how dynamic your cooking can be when you realize that these staples can be so much more than background players. They are stars, and in Erin's smart and creative recipes, delectable ones!"--Joe Yonan

"While Alderson's book is clear about its vegetarian orientation, its emphasis on making the most out of the pantry -- serving barley like risotto, or turning chickpea flour into Shan tofu -- will be useful for anyone who wants another source of protein or simply to cook more frugally, sustainably, and creatively."--Eater