Good to the Grain

Good to the Grain

Baking With Whole-grain Flours

Book - 2010
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Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours.
Publisher: New York : Stewart, Tabori & Chang, 2010
ISBN: 9781584798309
1584798300
Branch Call Number: 641.631 Bo
Characteristics: 207 pages : color illustrations ; 24 cm
Additional Contributors: Scattergood, Amy 1964-

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t
toniw
Jun 24, 2012

There were many kinds of grains that I hadn't heard of. It was a bit overwhelming for me. Everything uses butter and milk, so it doesn't work for our family.

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22950009541673
Aug 02, 2010

An astonishing amount of sugar is used, often in the form of molasses.

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