Good to the grain

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.

Year

2010

Language

English

Publisher

Stewart, Tabori & Chang

Editions

3

Pages

207

ISBN

9781584798309

Data source: Wikidata