Bread and Roses
100+ Grain Forward Recipes featuring Global Ingredients and Botanicals
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- US$30.99
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- US$30.99
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A Los Angeles Times and Bon Appetit Best Book of the Year
Discover brown-flour baking with the charismatic Rose Wilde—a grain geek hungry for texture, flavor, and diversity of ingredients.
In her extraordinary debut cookbook, Rose Wilde shares her joy of grain. From buckwheat, barley, and brown rice to spelt, sonora, and sweet corn, Bread and Roses is a comprehensive guide to choosing ingredients with an impact beyond the plate, resulting in delicious results.
Wilde’s recipes are inspired by her global travels and include more than 100 unique bakes. Readers will learn the origins and basic science behind more than fifteen ancient, heirloom, and alternative grains; how to enhance depth of flavor by tasting for tannins, body, acidity, strength, and hydration; and the proper way to source and preserve ingredients from local farmers and their own backyard. The possibilities for grain-based goodies are endless as Wilde encourages bakers of every level to develop their relationship with grains and grow confidence and creativity in an eco-friendly kitchen. Bread and Roses is the book everyone needs to make their bakes blossom.
PUBLISHERS WEEKLY
Wilde, owner of L.A. bakery Red Bread, celebrates familiar and unusual whole grains from five global regions in her fascinating and ambitious if somewhat inaccessible debut. Asia is represented by rice, barley, and buckwheat, with recipes for brown rice donut bars alongside simple toasted barley porridge from Tibet. Among the recipes made with grains from the Americas, highlights include quinoa churros and amaranth squash almond butter pancakes. Millet cream puffs with coffee custard and teff anise custard cake are inspired by African grains. Each recipe features a minimum of 30% whole grain, and many also incorporate flowers, like the masa corn quesadilla with pressed nasturtium petals. It's clear that Wilde is passionate, knowledgeable, and skilled in this area, but the recipes are not always easy to follow. While an extensive introduction covers techniques and substitutions, the more elaborate bakes would benefit from step-by-step illustrations. Many also incorporate up to three or four "component recipes" from an inspiring range of jams, sugars, custards, buttercreams, and spice mixes found at the back of the book. The organizational quirks make this collection somewhat difficult to use, but there's no denying its beauty and uniqueness. Adventurous bakers looking to experiment will find plenty of inspiration.
