Mother Grains: Recipes for the Grain Revolution
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- 20,99 €
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- 20,99 €
Publisher Description
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts
Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books
Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report
The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops.
As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more.
Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase.
Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook.
Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
PUBLISHERS WEEKLY
Jullapat, owner of the Friends & Family bakery in Los Angeles, serves up recipes that employ eight "mother grains" in this delightful work. A chapter is dedicated to each grain barley, buckwheat, corn, oat, rice, rye, sorghum, and wheat each of which begins with a study of that grain's history ("rice toes the line between mundane and mystical") and the forms in which it is available (barley comes as flour, berries, and a malt syrup that can be used, for instance, in a caramel topping for almond bars). Instructions including those for home-milling flour are thorough and use metric weights, and the author sets up schedules for more complicated projects, like chocolate babka with rye streusel. Jullapat doesn't cut corners, insisting on homemade raspberry jam for a chocolate raspberry tart with a buckwheat crust. Flavor profiles run the gamut, from sweet Persian New Year rice-flour fritters with cardamom and rosewater to Finnish-style rye bread. Jullapat also pays homage to California with Sonora wheat croissants that can be split, filled with a halvah mixture, and baked. Homey choices include chocolate chip cookies made with seven of the eight grains, and spelt pretzels poached in beer. This compendium triumphs by making grains feel anything but stodgy.
