About the Book

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. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and "Good to the Grain" is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef's flair. Plus, there's a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.

Product Details

Media: Hardcover Book, 207 pages

Language: English

Publisher: Stewart, Tabori, & Chang

Edition: Unknown

ISBN-10: 1584798300

Publication Date: Mar. 1st, 2010

ISBN-13: 9781584798309

Dimensions: 9.44 x 9.28 x 0.97 inches

Shipping Weight: 2.49 lbs

• Categories: Rice Cookbooks & Grain Cookbooks