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Good to the Grain: Baking with Whole-Grain Flours |  | Author: Kim Boyce
Creators: Quentin Bacon, Nancy Silverton, Amy Scattergood
Publisher: Stewart, Tabori & Chang
Category: Book
List Price: $29.95
Buy New: $16.23
as of 7/30/2010 22:41 PDT details
You Save: $13.72 (46%)
New (35) Used (9) from $15.00
Seller: ---greatbookdeals
Rating:  10 reviews
Sales Rank: 10414
Media: Hardcover
Pages: 208
Number Of Items: 1
Shipping Weight (lbs): 2.6
Dimensions (in): 9.4 x 9.1 x 1.1
ISBN: 1584798300
Dewey Decimal Number: 641.631
EAN: 9781584798309
ASIN: 1584798300
Publication Date: March 1, 2010
Availability: Usually ships in 1-2 business days
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Product Description
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.
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| Customer Reviews:
Showing reviews 1-5 of 10
 Delicious recipes! July 25, 2010
S. Chatfield (Berkeley, CA USA)
1 out of 1 found this review helpful
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!
Pictures are amazing July 6, 2010
Reggie Ann Castlerock (Irvine, California)
This book will MAKE YOU want to bake- even if you don't. The pictures alone are reason to purchase. :)
 Good & Grainy! June 27, 2010
Julie Kennedy (Santa Barbara, CA)
I liked how this book got me thinking and more creative with baking. I like to make as much from scratch as possible as opposed to buying processed, packaged food, and this book helped get a whole lot more whole grains into our diet. The bonus? So far, everything has tasted good and without tasting like you're eating a brown paper bag. The chapters are arranged by flour type, so it's easy to find a tasty recipe with whatever you have on hand.
recipes really work June 6, 2010
Marcia Dunsmore (Hawley PA USA)
1 out of 2 found this review helpful
I am a semi professional baker and have a greater call and interest for flour varieties for items other than yeast bread. I have not had time to make many of the items but the few I have chosen so far-rye pastry and whole wheat chocolate chips cookies -have been very successful. The arrangement of the recipes by flour type is most useful and the photography is first class.Now that quality variety flours are readily available through Bob's Red Mill and others the timing for the book is perfect. Highly recommended for both the serious and weekend baker.
A new approach to baking with whole grains! May 23, 2010
Jade (SANTA CRUZ, CA, US)
4 out of 4 found this review helpful
This book is fantastic. And I am quite particular about how food should taste.
Every recipe I have tried has been delicious (including the Figgy Buckwheat scones, Zucchini bread, and Drop Biscuits with Strawberries). The author's approach to baking with whole grains is unusual in that she uses them more as another flavor element rather than something to sneak into your food because they are good for you. She has clearly done a lot of kitchen research to figure out what types of flavors go with each type of grain, and results pay off in this lovely book.
The book is organized into chapters by the type of flour used. I find this useful because you can buy the types of flour that interest you and then find lots of recipes to use up that flour.The beginning of each chapter also includes some background history of the flour, and tips for how to use it (what types of flavors pair well with it, whether it should be used with another type of flour to get the best texture, etc), which is great knowledge that allows you to experiment with these flours outside of the recipes in the book.
The recipes are not difficult, though some of them do take some time. But the instructions are clear, photos are lovely, and the layout is nice. The only thing I wish this book had is weight measures in addition to volume.
Do note that this book is not necessarily trying to be "healthy". It uses a liberal amount of butter and cream. But they are calories well spent, and you'll at least feel a little better about incorporating some whole grains into your baking. I'd highly recommend this book to anyone who enjoys baking! It will definitely become one of the well-loved and food-stained books in my kitchen.
Showing reviews 1-5 of 10
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