Mother Grains: Recipes for the Grain Revolution

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.