Mother Grains Reviewed by Ruth Paget
Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat encourages readers to add or substitute mother grains into their favorite recipes for better flavor, more protein, more fiber, more vitamins, and more minerals.
Jullapat covers 8 grains in detail in her book:
-barley
-buckwheat – technically a shrub not a grain
-corn
-oats
-rice
-rye
-sorghum
-wheat with the subcategories below:
- einkorn
- spelt
- emmer or farro
- Khorasan sold under the brand kamut
- Durum which is ground into semolina flour
-Heirloom red or white wheat
Other flours, which you can find now in supermarkets, that Jullapat deals with briefly include:
-bulgur – parboiled, dried, and ground made from durum wheat usually
-freekah –fresh green durum wheat
-amaranth – Mexican shrub
-quinoa – Andean shrub
Jullapat loves sweets. Her recipes beg to be eaten with a mug of hot coffee and hot milk. Some of my favorite recipes from Mother Grains include:
-persimmon sticky pudding with barley malt syrup
-rice pudding made with Thai coconut milk cream
-pecan pie made with sorghum syrup
People in the following professions might find Mother Grains useful:
-bakers
-bar-restaurant owners
-hair dressers (something sweet to eat while waiting)
-cruise directors
-religious organizations
General readers will find many ideas to put extra protein, fiber, vitamins, and minerals into their favorite dishes in Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
