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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 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.
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Previews available in: English
Subjects
Baking, Grain, Cooking (Cereals)Showing 2 featured editions. View all 2 editions?
Edition | Availability |
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1
Good to the Grain: Baking with Whole-Grain Flours
2011, ABRAMS (Ignition)
in English
1613121296 9781613121290
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2
Good to the grain: baking with whole-grain flours
2010, Stewart, Tabori & Chang
in English
1584798300 9781584798309
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- Created May 25, 2022
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May 25, 2022 | Created by ImportBot | Imported from Better World Books record |