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Mother Grains: Recipes for the Grain Revolution Hardcover – April 20, 2021
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― Alex Beggs, Bon Appetit
"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."
― Josey Baker, Josey Baker Bread and The Mill
"Delightful…This compendium triumphs by making grains seem anything but stodgy."
― Publishers Weekly
"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."
― Nancy Silverton, founder of La Brea Bakery and chef owner of the Mozza Restaurant Group
"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, owner of Bakeshop in Portland, OR
"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!"
― Sherry Yard, author of Secrets of Baking and Desserts by the Yard
"Rather than thinking of grains as the flavorless glue holding your cakes together, Mother Grains helps you see them as the celebration itself."
"While there’s something in Mother Grains for the folks who’ve been ambitious about their sourdough since the early months of lockdown (or before), what delights me most about this cookbook from renowned Los Angeles baker Roxana Jullapat is that it isn’t just for the hardcore... It 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-flavored grains like buckwheat, sorghum, rye, barley, and heirloom wheat is a bit like switching from coloring with graphite pencil to painting with a rainbow palette."
― Maggie Hoffman, Epicurious
About the Author
- Publisher : W. W. Norton & Company (April 20, 2021)
- Language : English
- Hardcover : 352 pages
- ISBN-10 : 1324003561
- ISBN-13 : 978-1324003564
- Item Weight : 3 pounds
- Dimensions : 8.4 x 1.3 x 10.3 inches
- Best Sellers Rank: #41,726 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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It is a beautiful book though and it is a wealth of knowledge.
I just love to read cookbooks from cover to cover, and this one did not disappoint. Delightful chapter introductions tell us about the history of each of these 8 featured grains (barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat), and the head/mid notes for each recipe were inviting. The recipes themselves are not purely for grains: many are recipes that use grains. In other words, recipes to help me figure out how to use up the buckwheat and rye flour languishing in my fridge. In fact, this is a common theme: name a featured grain, and the author will give us suggestions and recipes for how to use it in all of its many forms. For example, corn: polenta, cornmeal, cornstarch, corn flour, polenta, grits, hominy, and even popcorn. Cookies? Cakes? Polenta ice cream? Why not? I love that we are told that Oats—a featured grain—are “more than gruel,” and then given many recipes—from Oat Milk to Oat Graham Crackers—to prove it. And don’t forget whole-wheat pizza dough.
I note that there are many recipes that are either gluten-free or dairy-free, or both, which will be valuable to many with those dietary restrictions. I happen to love to cook for some friends with these dietary restrictions, and these recipes make me happy.
In addition to rummaging through my refrigerator to excavate stored-way-too-long rye and buckwheat flours, and, after a good sniff to hope that they’re still usable, with the author’s help, to resuscitate them into dishes, I’m actually excited to amazon sorghum, a grain previously unknown to me, and play with many recipes.
What a wonderful addition to my cookbook collection!
I have made three recipes; Einkorn Shortbreads, Ricotta Cornmeal Pound Cake and Whole Grain Pizza Dough.
Each turned out delicious with a depth of flavor I have not found using 100% AP flour. The pizza dough comes out a little wet but dusting with flour (I mixed in a little cornmeal to the dusting flour) before rolling out into my pan made it easy to work with. If I could, I would give it ten stars.
I’m excited about the new applications to use the flours like the cornmeal blueberry scones and feel more confident to experiment since every flour is different. Our favorites so far are the blueberry spelt muffins and chocolate chip cookies. I’m sure there will be many more favorites.
Thank you Roxana for taking such pride in your work and driving a true flour resolution.