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Boyce, Kim.
Subjects
Cooking (Cereals)
Baking.
Grain.
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Boyce, Kim.
by title:
Good to the 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.
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:
0
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Due Date
Dartmouth North Public Library
Adult Nonfiction
641.631 B789g
Adult books
Checked out
Jul 20, 2024
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Alderney Gate Public Library
Adult Nonfiction
641.631 B789g
Adult books
Checked in
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Woodlawn Public Library
Adult Nonfiction
641.631 B789g
Adult books
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Central Library
Adult Nonfiction
641.631 B789g
Adult books
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