An edition of Good to the grain
(2010)
Good to the grain
baking with whole-grain flours
by Kim Boyce
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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 |
|---|---|
1
Good to the Grain: Baking with Whole-Grain Flours
2011, ABRAMS (Ignition)
in English
1613121296 9781613121290
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Libraries near you:
WorldCat
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2
Good to the grain: baking with whole-grain flours
2010, Stewart, Tabori & Chang
in English
1584798300 9781584798309
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Includes index.
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| August 20, 2024 | Edited by MARC Bot | import existing book |
| October 22, 2021 | Edited by ImportBot | import existing book |
| August 20, 2020 | Edited by ImportBot | import existing book |
| February 28, 2020 | Edited by MARC Bot | remove fake subjects |
| November 9, 2010 | Created by ImportBot | initial import |