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Mother Grains: Recipes for the Grain Revolution, by Roxana Jullapat

$39.50 Regular Price

  • Product Info

    This wonderful book was nominated for a James Beard Award! The honor is well-deserved, as Roxana Jullapat provides background and recipes for the “mother grains” buckwheat, barley, corn, oats, rice, rye, sorghum, and wheat in this beautiful and informative book.

    Why these particular grains? Jullapat answered that question in her interview on KCRW radio:

    “First, they are all what we call ancient grains. We know this because we can trace them genetically and trace how old they actually are. But we also know that they have played a vital role in domestic agriculture. They're of tremendous historical importance for their contributions as economical, cultural, and even political catalysts in different regions of the country, and also through different time periods in the country.”

    Jullapat makes the wide world of baking with these ancient grains accessible and exciting, with recipes that vary from homey waffles, pancakes and muffins, to classic brioche pecan sticky buns, to an exotic barley pumpkin bread with candied kumquats.

    Or you can explore the world of mother grains via one recipe: Jullapat’s chocolate chip cookies adapted to incorporate seven of the different grains.

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Customer Reviews

Based on 3 reviews
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S
Samantha
Unique but approachable recipes

I love this book! I've tried numerous recipes and they have all turned out well. The buckwheat pancake, the sorghum apple fritters, the swedish cookies, the sweet and spicy mix, and more all hit the mark. The recipes are approachable and it is a great way to explore multiple mother or heirloom grains in mostly sweet but also some savory ways too

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Michael Hoffman
mother grains

nice book, good coverage on different grains, bit heavy on deserts, would like to have seen more bread recipes

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Adrian Valverde

I don't write reviews very often, but having just bought a third copy as a gift for a family member, I feel like I should make an exception. This book is an excellent resource for baking with ancient grains, and contains several recipes that have entered regular rotation, including a Tres Leches recipe that has completely replaced my family's previous standard.

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