MOTHER GRAINS: RECIPES FOR THE GRAIN REVOLUTION (HB)

Organised around the eight "mother" grains barley, buckwheat, corn, oats, rice, rye, sorghum and wheat this cookbook offers 100 recipes to kick-start baking, cooking and eating ancient grains, from a celebrated California baker. With recipes from corn polenta ice cream to shiitake mushroom, leek and toasted barley soup, and enough variations to inspire a range of sweet and savoury cooking, Mother Grains featuring shopping and storing tips, essays on the history of each grain and sunny step-by-step photos should sit on any devoted baker's shelf.