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Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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Mother Grains - Recipes for the Grain Revolution (Hardcover)
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Mother Grains - Recipes for the Grain Revolution (Hardcover)
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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.
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