A01=Roxana Jullapat
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Author_Roxana Jullapat
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bake
baking
Category1=Non-Fiction
Category=WB
Category=WBTJ
Category=WBVS
COP=United States
Delivery_Delivery within 10-20 working days
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eq_nobargain
eq_non-fiction
grain
james beard award nominee
Language_English
PA=Available
Price_€20 to €50
PS=Active
recipe
softlaunch
Product details
- ISBN 9781324003564
- Weight: 1361g
- Dimensions: 213 x 262mm
- Publication Date: 20 Apr 2021
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
Organised around the eight "mother" grains—barley, buckwheat, corn, oats, rice, rye, sorghum and 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 savoury 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 head baker and co–owner of Friends & Family in Los Angeles. A true morning person, she’s usually up by 2 a.m., baking bread and pastries before the city wakes. She also runs Friends & Family Pizza Co. and is the author of Mother Grains: Recipes for the Grain Revolution.
