Mother Grains : Recipes for the Grain Revolution - Roxana Jullapat

Mother Grains

Recipes for the Grain Revolution

By: Roxana Jullapat

Hardcover | 21 May 2021 | Edition Number 1

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100 craveable recipes to kick-start baking, cooking, and eating ancient grains, from a celebrated California baker.

Owner of the popular Los Angeles bakery Friends & Family, Roxana Jullapat knows that all-purpose flour is an easy route to success. But for cooks eager to use the new array of grains grown locally in the United States and their flours, she has more than eighty creations, many drawn from the familiar pastry case of cookies, cakes, scones, breads, and pies, only with an alternative, healthier kick.

Organized around the eight "mother" grains--barley, buckwheat, corn, oats, rice, rye, sorghum, wheat--this cookbook bursts with the chewiness of rye chocolate chip cookies, the intensity of white cheddar cornmeal biscuits, and the rich earthiness of sorghum pecan pie. With recipes from corn polenta ice cream to shiitake mushroom, leek, and toasted barley soup, and enough variations to inspire a range of sweet and savory cooking, Mother Grains--featuring shopping and storing tips, essays on the history of each grain, and sunny step-by-step photos--should sit on any devoted baker's shelf.


Industry Reviews
"[Mother Grains] gives home bakers a taste of what's been going on in many of the best bakeries lately, illustrating how diversifying your flour pantry and leaning on full-flavored grains like buckwheat, sorghum, rye, barley, and heirloom wheat is a bit like switching from coloring with graphite pencil to painting with a rainbow palette." -- Best New Cookbooks of Spring 2021, Maggie Hoffman - Epicurious
"[Mother Grains] make baking with the world of ancient grains more accessible and exciting than ever." -- Bon Appetit

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