Mother Grains by Roxana Jullapat
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In her new cookbook, the Los Angeles baker urges her readers to champion rye, sorghum, barley, buckwheat—and issues a call for more biodiversity in the food system.
Hearing Roxana Jullapat talk about grains is hypnotic, and reading her recipes makes you want to go out, buy some sorghum, and start baking.
Jullapat, head baker and co-owner of Friends & Family bakery in Los Angeles, works with regional farmers and millers to source what she calls the eight “mother grains”—barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat—and integrates them into everything she serves.
In her new book, Mother Grains: Recipes for the Grain Revolution, Jullapat takes readers by the hand and leads them into the sublime world of the grains she loves, combining history, lush description, and a whimsical list of recipes ranging from Blueberry Blue Cornmeal Scones to Figgy and Purple Barley Cake and Chocolate Dynamite Cookies (with rye).
Throughout the book, Jullapat’s commitment to locally produced, small grains is evident, as is her commitment to seasonal cooking, small farms, regenerative agriculture, sustainable communities, and regional mills.
“Mother Grains celebrates the full spectrum of freshly milled, flavorful whole grains, which are critical to building healthy farm ecosystems and can now be found at small and regional mills all over the country,” says Amber Lambke, cofounder and CEO of Maine Grains, which mills heritage grains from the Northeast in an effort to relocalize grain production and support farmers and communities.
In her new cookbook, the Los Angeles baker urges her readers to champion rye, sorghum, barley, buckwheat—and issues a call for more biodiversity in the food system.
Hearing Roxana Jullapat talk about grains is hypnotic, and reading her recipes makes you want to go out, buy some sorghum, and start baking.
Jullapat, head baker and co-owner of Friends & Family bakery in Los Angeles, works with regional farmers and millers to source what she calls the eight “mother grains”—barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat—and integrates them into everything she serves.
In her new book, Mother Grains: Recipes for the Grain Revolution, Jullapat takes readers by the hand and leads them into the sublime world of the grains she loves, combining history, lush description, and a whimsical list of recipes ranging from Blueberry Blue Cornmeal Scones to Figgy and Purple Barley Cake and Chocolate Dynamite Cookies (with rye).
Throughout the book, Jullapat’s commitment to locally produced, small grains is evident, as is her commitment to seasonal cooking, small farms, regenerative agriculture, sustainable communities, and regional mills.
“Mother Grains celebrates the full spectrum of freshly milled, flavorful whole grains, which are critical to building healthy farm ecosystems and can now be found at small and regional mills all over the country,” says Amber Lambke, cofounder and CEO of Maine Grains, which mills heritage grains from the Northeast in an effort to relocalize grain production and support farmers and communities.
