King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks)  enlarge Author: King Arthur Flour Publisher: Countryman Press Category: Book List Price: $35.00 Buy Used: $13.99 as of 9/8/2010 15:13 PDT details You Save: $21.01 (60%) New (33) Used (26) from $13.99 Seller: magicaltortoise Rating: 114 reviews Sales Rank: 16233 Media: Hardcover Pages: 544 Number Of Items: 1 Shipping Weight (lbs): 3.7 Dimensions (in): 10.3 x 8.2 x 2.2 ISBN: 0881507199 Dewey Decimal Number: 641.815 EAN: 9780881507195 ASIN: 0881507199 Publication Date: October 9, 2006 Availability: Usually ships in 1-2 business days Features:   •  ISBN13: 9780881507195   •  Condition: New   •  Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed Similar Items: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (King Arthur Flour Cookbooks) The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (King Arthur Flour Cookbooks) The King Arthur Flour 200th Anniversary Cookbook/Dedicated to the Pure Joy of Baking Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Whole Grains Every Day, Every Way Editorial Reviews: Product Description Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains. Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types. King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking—the next generation whole grain cookbook. 16 pages of full-color photographs and 125 black-and-white illustrations Customer Reviews: Showing reviews 1-5 of 114 1 2 3 4 5 6 ...23Next » A Whole Grain Baking Bible   August 8, 2010 Tessa Arias (Arizona) I was given this book for my birthday in March after adding it to my Amazon wishlist. I've been slowly and steadily eliminating refined flour from my usual diet but had been having a difficult time with desserts and homemade breads. So when I saw this book at Barnes & Noble and after flipping through just a few pages and seeing a recipe I would want to make on each and every page, I knew I had to have it. $35 is a steep price for a whim purchase so I decided to go home and check here at Amazon. Not surprisingly, its about $10 less here AND with super saver shipping. First impressions: When I first flipped through this book at the store I was amazed by how many delicious sounding treats were on each page. Whole Wheat Chocolate Croissants? Is that possible?! The geniuses at the King Arthur Flour Test Kitchens have developed a massive 544-page whole-grain baking bible. Cookbook perfection here. Pros: There are SO many recipes I look forward to making from this book. The book is well-organized and each recipe is detailed and easy to follow. Useful tips and facts of techniques, cuisines, and ingredients are provided as well as nutritional information and multiple variations for many recipes. So far I've made the whole-grain Double Chocolate Brownies and they were amazing. Cons: Tucked away in the middle of the book there are only about 15 pages of photos. I love food photography and think that it is a definite inspiration when looking through a cookbook. Luckily, the sheer volume of amazing recipes and useful information makes up for the lack of photos. Cookbook, where have you been all my life??   July 30, 2010 mustang (CT) Just received this book and immediately tried the Blueberry Buckle recipe. Oh my goodness, it's even better than the ol' tried-and-true recipe I've been using for years. Simply delicious. I even substituted Splenda for most of the white sugar. I've tried replacing white flour with whole wheat in my baking recipes and could never get good end results. Now, with this cookbook I won't have to struggle anymore. All the recipes look yummy. I can't wait for the cool weather so I can start baking up a storm! Thank you King Arthur. I'll never go back to all white flour baking again!   July 22, 2010 Tes (Philadelphia) I've been baking whole grain yeast bread for years but this book led me to explore whole grain cakes, cookies and pastries. It's been both a revelation and a marvelous resource. Some of the recipes I follow faithfully ( pie crusts, sponge cakes, and brownies MMMMMMMMarvelous) others I use as a point of departure (quick breads.) Ridiculously good!   July 2, 2010 M. Ford I just delivered a plate of blueberry buckle to a professional kitchen full of chefs, and they devoured it in minutes. I got hugs and kisses and thanks. The recipes in this book are just wonderful!! Excellent recipes - could be more helpful   June 21, 2010 K. M. Smi (PHILADELPHIA, PA, US) 2 out of 2 found this review helpful Let me start with the positives - every recipe I've tried (about a dozen so far) has worked well and the baked goods from raisin bars to waffles and muffins have been delicious. My problems with the books are not huge but I do find a couple of aspects annoying. As with many King Arthur recipes, I frequently feel like I'm reading a sales pitch for an ingredient that only King Arthur sells. I'd like to see more substitutes. I'd also like to see more complete information. For example - I just made the peanut butter chocolate chip spelt waffles which were yummy. The recipes says to let the batter stand for ten minutes. I want to know is - ten minutes a minimum? Can I make the batter the night before? Make it and go for a walk? Or is ten minutes it? I've baked a long time but I'm new to whole grain baking and don't know spelt flour well yet - that kind of info would be really helpful. I'd also like to know more about substitutions. In the Q&A, the authors basically tell you not to make substitutions - just bake ten or so recipes from every section, but if I buy 3 pounds of spelt or dark rye flour for a recipe and end up using only a half cup, I'd really appreciate knowing where I can use up the rest of the flour. As I said the recipes are great, so far, but I'd like for the authors to be a little more considerate of the new whole grain baker who doesn't want to end up with 20 different kinds of flours in the cupboard! Showing reviews 1-5 of 114 1 2 3 4 5 6 ...23Next »

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