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Good to the Grain: Baking with Whole-Grain Flours

Good to the Grain: Baking with Whole-Grain Flours [Kindle Edition]

Kim Boyce , Nancy Silverton , Quentin Bacon , Amy Scattergood
3.8 out of 5 stars  See all reviews (9 customer reviews)

Print List Price: £19.99
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Product Description

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.

About the Author

Kim Boyce is a former pastry chef (at Spago and Campanile). She lives in Los Angeles with her husband, who is a chef at Spago, and two daughters. While at Campanile, she helped Nancy Silverton with her "Sandwich Book" (Knopf, 2002) and has cooked alongside chefs like Mario Batali, Claudia Fleming, Lidia Bastianich, Alice Waters, and Anthony Bourdain. She has contributed to "Bon Appetit" and has been featured in the "Los Angeles Times" on numerous occasions (both as subject and contributor).

Product details

  • Format: Kindle Edition
  • File Size: 12132 KB
  • Print Length: 208 pages
  • Publisher: Stewart, Tabori & Chang (23 Nov 2011)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B006A1L1AG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: #1,132,339 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
4 of 4 people found the following review helpful
3.0 out of 5 stars Not bad, very American and Mostly Wheat. 30 Jun 2012
By Gracie
Format:Hardcover|Verified Purchase
I'm disappointed with this book. I love to bake and have been baking with wholegrain flours like Spelt for many years.
I had hoped to learn how to bake with the individual grains like amaranth. However, 99% of recipes are wheat flour in various guises, with a half cup or so of the wholegrain added in. She even mixes spelt flour with wheat, which makes far lighter cakes, scones etc on its own.
That's another bugbear, she claims to have lived in the UK for a month, but has no understanding of British baking. She appears to have confused rock cakes with scones! (if she didn't know what she was eating, why didn't she ask?) She has then "tried to recreate them" using the strangest of ingredients? Kimberley - if they're rougher & crunchier than scones and filled with currants, they're called rock cakes! And you don't make them with double cream ;§
Her soft rye pretzels look like something my dog would produce!
On a positive note, it is interesting to see how Americans bake. It is certainly different to the UK.
There are some nice compote and jam recipes at the back, and the multigrain section gives a recipe for a flour mix that could be adapted for wheat free, if not gluten free baking. Sadly, I'm not as inspired as I had hoped to be.
If I'd paid full price it would be going back.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Excellent Book! 29 May 2010
This is a great book if you like baking and you fancy trying out different grains. It is visually stunning with lots of photos and well written recipes. So far I've only made the buckwheat nibble cookies but they were delicious. Great book, highly recommend it.
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6 of 7 people found the following review helpful
5.0 out of 5 stars Excellent! 3 Nov 2010
By El
I love this recipe book and, based on the recipes I have tried so far, I cannot recommend it enough! Although I had not heard of a good many of the flours - kamut, coconut and the like - I have had no trouble getting hold of them at our local health food shop. I have done the Fig Butter Scones twice and everyone who has had them raved about them! I have also done the Sand Cookies, the Maple Rolls, the Quinoa Cookies, and yes, straight out of the oven they do taste like peanut butter cookies, which is nice if someone in your house suffers from a peanut allergy! Altogether this is a beautifully presented book with inspired (and delicious) recipes.
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1 of 1 people found the following review helpful
1.0 out of 5 stars So disappointed! 19 Mar 2013
By Nic
Format:Hardcover|Verified Purchase
At first I was exited to receive the book as it looked lovely and had a nice feel to it. However I was expecting the recipes to be wholesome and to some extent 100 percent whole-grain. Well this was certainly not the case. As far as I can tell 98 percent of the recipes contain some form of sugar (yes, honey and molasses count as sugar in my book. They trigger the same brain receptors as white sugar). I also haven't found a single recipe that contains 100 % whole grains. They all seem to be mixed with all purpose flour.

I have to admit that I haven't spent ages studying the book so I could be mistaken but for the most part this certainly seems to be true. If I didn't live abroad, and returning the book wasn't so expensive, I would have sent it straight back. A shame cause I really did have high hopes.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Good reference 1 Aug 2011
The book is nice, and easy reading and understanding.
Although it's short of pictures, for whom who are not familiar with the food nor the final result.
Overall it's a very good book.
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