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Good to the Grain: Baking with Whole-Grain Flours Hardcover – 2 Mar 2010

3.8 out of 5 stars 9 customer reviews

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Product details

  • Hardcover: 208 pages
  • Publisher: Stewart, Tabori & Chang Inc; 01 edition (2 Mar. 2010)
  • Language: English
  • ISBN-10: 1584798300
  • ISBN-13: 978-1584798309
  • Product Dimensions: 22.9 x 2.5 x 22.9 cm
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 623,950 in Books (See Top 100 in Books)

Product Description

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).

Customer Reviews

Top Customer Reviews

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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Format: 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.
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Format: Hardcover Verified Purchase
First thing to say is that this is not a gluten-free baking book, but aims to introduce a range of unusual flours in a way that makes it easy to incorporate them in everyday baking. Kim Boyce is clearly a talented pastry chef, and has taken great time and care to develop the recipes, and to match the flavours of the flours to the recipes they are used in. The instructions are very precise and detailed, and provides helpful reassurance by describing what the texture should be like at various stages of the recipe.

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.
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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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Format: Hardcover Verified Purchase
This book is split into chapters using different flours. So far I have only tried one recipe and it did not disappoint. This book was recommended by a friend but think this could have built up my expectations a little. It is ok but maybe not as good as I had expected. I will however, attempt to try out more recipes though.
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