Good to the Grain: Baking with Whole-Grain Flours

Product Details

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.

• ISBN13: 9781584798309
• Condition: New
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Customer Reviews ::

Delicious recipes! - S. Chatfield - Berkeley, CA USA
This is a gorgeous book. I love the photography, and the fact that most (but not all) of the recipes include photos. There's also information on each flour featured at the beginning of that chapter, laying out the general flavor, uses, and cautions. This is nice because it provides info for substitutions (i.e. if I can't lay my hands on one of the flours) and just the general results one can expect if they aren't used to working with a particular flour.

The flours featured are:
whole wheat
amaranth
barley
buckwheat
corn
kamut
multigrain
oat
quinoa
rye
spelt
teff

There's also a chapter at the end on jams and compotes, which looks amazing!

So far, I've only tried one recipe but I was super happy with it. I made the whole wheat chocolate chip cookies, and loved them. You would never know these are 100% whole wheat with no white flour! The cookies are gorgeous, not too sweet, and the whole wheat flour lends a lovely nutty flavor without making the cookies taste "healthy." The only change I made was to make the cookies smaller - for me, 3 T of dough is way too much unless you're going into the bakery business! I'm also looking forward to making the Sweet Potato Muffins, Muscovado Sugar Cake, Strawberry Barley Scones, and Figgy Buckwheat Scones at some point in the future. Yum!