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Product Description
Product Description
When Kim Boyce left the world of professional pastry chefs to stay at home with her two small children, she soon realized that her attempts to feed them good, homebaked treats left them hyperactive and crashing in the afternoon. Too much sugar, too many refined flours, not enough wholesomeness at all. She started experimenting with her favourite recipes, using whole grain flours like graham and buckwheat, turning out muffins and cakes that had great flavour and didn't make a nutritionist blanch. Boyce feels that baking with whole grains should be about flavour as much as anything else. Imagine health-food ideals combined with seasonal fruits, pastry chef flair, and deliciousness. "Good to the Grain" is for anyone who respects the ideals behind the real food movement, but wants to eat food that is unmistakably delicious. It will appeal both to novice bakers making their first muffin and to accomplished bakers yearning for old time favourites with updated ingredients. The grains featured are barley, corn, oat, quinoa, buckwheat, kamut, millet, rye and spelt. "Good to the Grain" gathers together some 75 recipes for muffins, biscuits, scones, pancakes, waffles, crepes, cakes, breads and porridges. Recipes include Oat Muffins with nutmeg and crumble; Multigrain Biscuits that have all the lightness of their white flour counterpart combined with the malty goodness of barley flour; Raisin and Wild Rice Pudding; Cornmeal Waffles topped with raspberry compote; Oatmeal Pancakes made with maple sugar, lending a delicate sweetness; and, an Apple Graham Coffee Cake. Readers will find recipes for a sandwich loaf that can double as a pizza dough, a crunchy granola bar packed with oats and seeds, and a quick guide to making fruit and nut muesli to store in a big glass jar. The book will explain the benefits of whole grains, and will be backed with helpful information, from tools to insider baking tips to how to shop for fresh grains in a world of packaged goods. Chapters include: Weekend Baking; Jams, Spreads, and Compotes; Breads; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Excellent!,
By
This review is from: Good to the Grain: Baking with Whole-Grain Flours (Hardcover)
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.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Excellent Book!,
By F. Black (Spain) - See all my reviews
This review is from: Good to the Grain: Baking with Whole-Grain Flours (Hardcover)
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.
4.0 out of 5 stars
Good reference,
This review is from: Good to the Grain: Baking with Whole-Grain Flours (Hardcover)
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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