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  • Boyce, Kim.
     
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  • Cooking (Cereals)
     
  •  
  • Baking.
     
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  • Grain.
     
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  •  641.631 B789g
     
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  •  
  • Boyce, Kim.
     
  •  
  • Cooking (Cereals)
     
  •  
  • Baking.
     
  •  
  • Grain.
     
     
     MARC Display
    Good to the grain : baking with whole-grain flours / Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon.
    by Boyce, Kim.
    View full image
    Stewart, Tabori & Chang, 2010.
    Call #:641.631 B789g
    Subjects
  • Cooking (Cereals)
  •  
  • Baking.
  •  
  • Grain.
  • ISBN: 
    9781584798309
    1584798300
    Description: 
    207 p. : col. ill. ; 24 cm.
    Notes: 
    Includes index.
    Contents: 
    Whole-wheat flour -- Amaranth flour -- Barley flour -- Buckwheat flour -- Corn flour -- Kamut flour -- Multigrain flour -- Oat flour -- Quinoa flour -- Rye flour -- Spelt flour -- Teff flour -- Jams and compotes.
    Summary: 
    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.
    Genre: 
    Cookbooks.
    Other authors: 
    Scattergood, Amy, 1964-
    Holds: 
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    Copy/Holding information
    LocationCollectionCall No.Item typeStatusDue Date 
    Dartmouth North Public LibraryAdult Nonfiction641.631 B789gAdult booksChecked outJul 20, 2024Add Copy to MyList
    Alderney Gate Public LibraryAdult Nonfiction641.631 B789gAdult booksChecked in Add Copy to MyList
    Woodlawn Public LibraryAdult Nonfiction641.631 B789gAdult booksChecked in Add Copy to MyList
    Central LibraryAdult Nonfiction641.631 B789gAdult booksChecked in Add Copy to MyList


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