Mother Grains

Recipes for the Grain Revolution

Roxana Jullapat

$65.95

Hardback

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English

WW Norton & Co
21 May 2021

Cookery, food & drink

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.

By: Roxana Jullapat
Imprint: WW Norton & Co
Country of Publication: United States
Dimensions: Height: 262mm, Width: 213mm, Spine: 33mm
Weight: 1.361kg
ISBN: 9781324003564
ISBN 10: 1324003561
Pages: 352
Publication Date: 21 May 2021
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Roxana Jullapat is the baker and co-owner of Friends & Family in Los Angeles. She grew up in Costa Rica, trained with Nancy Silverton at Campanile, and ran Cooks County restaurant. She lives in Los Angeles.

Reviews for Mother Grains: Recipes for the Grain Revolution

With a clear, concise and confident point of view, Roxana Jullapat, has generously shared her love for pastry and bread within the recipes in her first book, Mother Grains. With respect and reverence for local, seasonal whole grains, fruits and vegetables, she takes inspiration from her ingredients and teaches us how to expand our repertoire to make pastries with depth and character.--Kim Boyce Delightful...This compendium triumphs by making grains seem anything but stodgy.