Mother Grains

Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts
Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books
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.

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.

Hardcover, 352 pages