Good to the Grain: Baking with Whole-Grain Flours

by Kim Boyce

Other authorsNancy Silverton (Foreword), Quentin Bacon (Photographer), Amy Scattergood (Contributor)
Hardcover, 2010


Call number

Baking - General -- BOY

Call number

Baking - General -- BOY


Stewart, Tabori & Chang (2010), Hardcover, 208 pages


Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours.


Physical description

208 p.; 9.44 x 9.28 inches

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