Good to the Grain: Baking with Whole-Grain Flours Hardcover – 2 Mar 2010
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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).
Top Customer Reviews
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.
This is an American book, so you will have to deal with cups, but there are many online converters that can help with this.
I think the recipes themselves are stunning, and those I have tried have worked very well. There aren't photos for every recipe, but there are a large number through the book, and the photography is beautiful.
It may be difficult to obtain some of the flours she uses, but you can easily start with the wholewheat and rye flour chapters, as well as the jam and compote recipes. The other flours she covers are amaranth, barley, buckwheat, corn flour (not to be confused with the cornflour used for thickening sauces - this is whole ground corn), kamut, oat, quinoa, spelt, and teff flours.
If you're fed up with baking books that just have cupcakes, layer cakes and brownies, this will give a whole new dimension to your baking.
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.
Most Recent Customer Reviews
A large number of very pretty photographs to revamp old recipes by replacing white flour and sugar with ,now fashionable , older products.Published on 15 Aug. 2013 by John Harvie
This is a great book.
I'm somewhat puzzled by other reviews here though. Firstly, the author doesn't claim that this is a British baking book. Read more
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. Read more