Mother grains : recipes for the grain revolution

Title
Mother grains : recipes for the grain revolution / Roxana Jullapat ; photography by Kristin Teig.
Author
Jullapat, Roxana,
Publication
New York, NY : W. W. Norton & Company, Inc., [2021]

Items in the Library & Offsite


About 1 Item.
Still Loading More items...

FormatAccessStatusCall NumberLocation
TextUse in libraryIn transitJFF 21-490Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Teig, Kristin,
Description
351 pages : color illustrations; 27 cm
Genre/Form
Cookbooks.
Note
  • Includes index.
Contents
Barley -- Buckwheat -- Corn -- Oats -- Rice -- Rye -- Sorghum -- Wheat.
Call Number
JFF 21-490
ISBN
  • 9781324003564
  • 1324003561
LCCN
2020035519
Author
Jullapat, Roxana, author.
Title
Mother grains : recipes for the grain revolution / Roxana Jullapat ; photography by Kristin Teig.
Publisher
New York, NY : W. W. Norton & Company, Inc., [2021]
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"100 craveable recipes to kick-start baking, cooking, and eating ancient grains, from a celebrated California baker. 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. Organized around the eight "mother" grains-barley, buckwheat, corn, oats, rice, rye, sorghum, 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 savory 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"-- Provided by publisher.
Added Author
Teig, Kristin, photographer.
Research Call Number
JFF 21-490
View in Legacy Catalog