Top critical review
6 people found this helpful
Not bad, very American and Mostly Wheat.
on 30 June 2012
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.