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This review is from: Good to the Grain: Baking with Whole-Grain Flours (Hardcover)
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.