DigeeBooks

Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report

The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops.

As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more.

Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase.

Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook.

Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.

Embark on a culinary journey with "Mother Grains: Recipes for the Grain Revolution" by Roxana Jullapat, a cookbook that celebrates the versatility and goodness of ancient grains.

In this beautifully crafted book, Roxana Jullapat takes you on a global adventure, exploring the rich history and diverse flavors of grains such as quinoa, millet, amaranth, and sorghum. With her passion for wholesome, plant-based cooking, she presents a collection of mouthwatering recipes that highlight the unique characteristics of these ancient grains.

From hearty breakfast bowls and vibrant salads to flavorful main courses and delectable desserts, "Mother Grains" offers a wide range of recipes that cater to all tastes and dietary preferences. Whether you're a seasoned cook or just starting to explore the world of whole grains, this book provides step-by-step instructions, helpful tips, and stunning photography to guide you through every recipe.

With its focus on healthy, sustainable, and delicious food, "Mother Grains" is an essential addition to the kitchen of anyone who wants to embrace a healthier lifestyle and explore the culinary possibilities of ancient grains. Join Roxana Jullapat on this grain-filled journey, and discover the transformative power of these ancient treasures.