Jenny's Reviews > Good to the Grain: Baking with Whole-Grain Flours
Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, Nancy Silverton , Quentin Bacon
by Kimberly Boyce, Amy Scattergood, Nancy Silverton , Quentin Bacon
Jenny's review
bookshelves: cookbooks, wml-staff-pick
Jan 27, 11
bookshelves: cookbooks, wml-staff-pick
Read from December 14, 2010 to January 01, 2011
This is an amazing book. Everything looks scrumptious and the two recipes I've tried so far have come out really well. The book is organized by type of flour (whole wheat, oat, rye, barley, etc.), so you can buy and experiment with one kind at a time.
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