Good to the Grain
Baking with Whole-Grain Flours
Recommended by David Lebovitz, and 1 others. See all reviewsRanked #42 in Baking
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. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else)... more
Reviews and Recommendations
We've comprehensively compiled reviews of Good to the Grain from the world's leading experts.
David Lebovitz I like this book because it is very contemporary and it’s also the way I like to cook. There are all these lovely grains and different types of flours available at the market now, and she incorporates them into her desserts. It’s a way to add a lot of flavour, and make them interesting without being fussy. It is about the ingredients and not about fancy techniques. (Source)
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