Vendor
	Mohrbooks Literary Agency Sebastian Ritscher
Categories
Cookery / food & drink etc

MOTHER GRAINS

Roxana Jullapat

Recipes for the Grain Revolution

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. 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.

Available products
Book Published 2021-04-20 by W.W. Norton & Company, Inc. - New York (USA)

Comments

recipe + interview Read more...

Delightful... This compendium triumphs by making grains seem anything but stodgy. Read more...

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.

In Mother Grains Roxana Jullapat, owner of LA's Friends & Family bakery, builds a case for paying closer attention to the flours, grains, and seeds in your kitchen, and making the most of what's already there. ... Rather than thinking of grains as the flavorless glue holding your cakes together, Mother Grains helps you see them as the celebration itself. Read more...

Jullapat spoke with KCRW about creating the cookbook and the pilgrimages she made to discover barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat. Read more...

feature with interview and recipe Read more...

Today's home baker has a larger variety of grains at their fingertips than ever before, and this book is the definitive guide on how to use them in all of your baked goods. Through years of trial and error, Roxana Jullapat has learned the subtleties and nuances of our mother grains, and here she lays them all out in an elegant, comprehensive, simple book. Paying homage to all of those who paved the way for us here today, Mother Grains is sure to become a classic to all of those who are fortunate enough to spend some time with it.

I cannot RYE - Roxana has risen to the occasion with this A-MAIZINGLY organized and inspiring book! In Mother Grains she takes us on a journey with the ultimate guide to baking with grains. The recipes dance off the pages and demonstrate that baking with grains is easy and I can't WHEAT to bake all of them! This is an all you KNEAD addition to the collection of any amateur, baking enthusiast or professional! Roxana is truly the Godmother of Grains!

Roxana Jullapat's excellent new book Mother Grains transforms grains from a humble workhorse ingredient to a star in her delicious pastries and breads. I am lucky to live in Los Angeles near her bakery Friends & Family, but if you aren't close, this book will take you inside and you will be happy you did. And when you make her brioche pecan sticky buns and barley pumpkin bread with candied kumquats, your own family and friends will be thrilled too.

MOTHER GRAINS is named a Best Cookbook for the Spring by Eater, Epicurious, and Robb Report.

[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- Read more...

12 page feature with 7 recipes [Mother Grains] make baking with the world of ancient grains more accessible and exciting than ever. ... Roxana Jullapat is a total grain-head... her enthusiasm for really old grains rubbed off on me like rice flour on a black apron. Read more...