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Good to the Grain: Baking with Whole-Grain Flours
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Good to the Grain: Baking with Whole-Grain Flours

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4.04  ·  Rating details ·  1,257 Ratings  ·  53 Reviews
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 anythin ...more
Hardcover, 208 pages
Published March 1st 2010 by Harry N. Abrams (first published 2010)
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Allyron
May 17, 2010 rated it it was amazing
This food in this cookbook is so beautifully photographed that I can't flip through without wanting to make one of everything. Since I live in a two person household I'm limited in how often I bake but I have made the oatmeal sandwich bread four times and it turns out so perfect every time that I've stopped buying bread at the store. Last weekend I made the gingersnaps, hoping that they would be similar in taste and texture to the amazingly chewy ginger sparkles that my grandmother used to make ...more
Megan
Nov 08, 2012 rated it it was ok
Shelves: cooking
Things I liked: The book was organized by type of flour, so it was easy to find everything with corn flour, for example, right in one spot. There were also a lot of highly creative combinations.

Things I disliked: I thought this was going to be a book with a lot of 100% whole grain recipes, or something close to it. But most of the recipes had a lot of white flour -- the other flours are used as flavors. While I love the idea of enhancing and using the flavor of various grains, throwing a bunch o
...more
Amanda
Feb 08, 2011 rated it liked it
Shelves: cookbooks
I wish there had been more recipes that used only whole grain flour, not a mix of whole grain and all purpose. I still used a couple of the recipes and they came out relatively well substituting whole grain for all purpose. A good selection of recipes using all different types of flours including quinoa flour.
Kristi
Dec 29, 2010 rated it really liked it
In reading through this cookbook I'm overall pretty pleased with the recipes, though I have yet to bake any as I recently moved across the country and gave up much of my kitchen supplies so am not set up at the moment with a full arsenal of tools and the canisters/jars to store many flours or grains. From my experience in recent years in exploring and researching incorporating more whole grains into my diet I feel pretty confident that many of these recipes are going to be great. That said, ther ...more
Leila T.
Jun 22, 2010 rated it really liked it
I just got this out from the library today, and less than an hour later I'm shouting to my husband in the next room, "I might actually have to buy this one!"

The layout is excellent: clear, straightforward; with all useful information like Start This The Day Before right at the beginning of the recipe.

The pages of background on each grain look like cosy bedtime reading. In a recipe book!

The photographs are succulent, exquisite, fragrant. Worth buying for looking at the baked goods alone.

There are
...more
Caroline
Aug 16, 2013 rated it it was amazing
I first read this book back in 2013, when I was trying out everything I could, baking-wise (except for bread baking, but that's a different story). I remember liking this cookbook, particularly that the chapters were broken up by the types of flours used. I didn't have/use most of the flours listed, so I pretty much just baked from the oatmeal chapter. I remember it being really good, although I liked the King Arthur oatmeal pancake recipe much better. The directions were clear and it was just s ...more
Judy
Jul 31, 2010 rated it really liked it
Shelves: food-cookbooks
I like the approach of this book, which was written by a former pastry chef who is home with her kids right now. SHe is concerned about health and whole grains, but her priority is flavor. She believes you can have both, but does not sacrifice everything for the "healthiest" recipe - she does use butter and sugar, but she also writes glowingly about the taste that each kind of flour can ADD.

The chapters are by type of flour, so that you can experiment with different ways to use it and not end u
...more
Ellen Bell
Feb 18, 2013 rated it liked it
Shelves: food
I read this book because I enjoy baking bread, and was hoping for some good whole-grain recipes. What I found was a compilation of baking recipes for all kinds of things: pastries, cookies, muffins, etc. In the whole book, there was only one yeasted whole grain bread recipe (the kind that I was looking for). In spite of that, I was intrigued by Kim Boyce's exploration of baking with whole grains, and I did jot down a number of the recipes to try later. My only critique would be that many of the ...more
Stacy
Jan 10, 2011 rated it it was amazing
A former pastry chef at LA's Spago (a restaurant by Wolfgang Puck), Boyce describes the history and use of each grain, then offers various recipes to complement their subtleties. Wheat is only the beginning here - she details all kinds of flours including less common, less known varieties such as kamut, amaranth, spelt, and teff. She offers insights such as this: "With a scent that is strangely reminiscent of ripe apricots, barley flour is almost tart." Who knew?!

I'm just getting started cooking
...more
Julie
May 29, 2014 rated it really liked it
Shelves: cookbooks-i-love
This book is a great introductory book to cooking with other flours beside the dreaded white flour. At the time I bought this book it was one of the only cookbooks that did this. I have not checked to see if there are now other books. Recipes include figgy buckwheat scones, strawberry barley scones, quinoa and beet pancakes, graham crackers using teff. Since buying this book I eat mainly vegan with no added oil. If I could figure out how to adjust the recipes for this it would be great, but baki ...more
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Kim Boyce is a former pastry chef at Spago and Campanile. While at Campanile, she helped Nancy Silverton with her Sandwich Book (Knopf, 2002) and cooked alongside such chefs as Mario Batali, Claudia Fleming, Lidia Bastianich, Alice Waters, and Anthony Bourdain.

Kim has contributed to Bon Appetit and been featured in the Los Angeles Times on numerous occasions. She lives in Portland with her husband
...more
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