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Mother Grains: Recipes for the Grain Revolution
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The owner of Friends & Family bakery in L.A. has strived to utilize a wide variety of grains in her recipes and preaches sustainable baking. With great respect for local and seasonal grains, Jullapat is making the very important case that using these grains is good for the environment.
Finalist for the IACP Cookbook Award, Baking
Finalist for the James Beard Foundation Book Award, Baking and Desserts
Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books
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 ba...