[PDF.70xr] Good to the Grain: Baking with Whole-Grain Flours
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Good to the Grain: Baking with Whole-Grain Flours
Kim Boyce
[PDF.or23] Good to the Grain: Baking with Whole-Grain Flours
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| #162570 in Books | 2010-03-01 | Original language:English | PDF # 1 | 9.00 x.99 x9.00l,2.56 | File type: PDF | 208 pages||110 of 112 people found the following review helpful.| Amazing cookbook, batting 1000 so far.|By M. Curnutt|I am so impressed with this cookbook. I've posted pics of some of the things I've tried out of it so far -- the whole wheat chocolate chip cookies, the Spelt Flour Currant scones and the Sweet Potato Muffins (with buttermilk, yogurt and medjool dates). All 3 recipes I followed pretty much to the T, and all 3 came out just|About the Author|
Kim Boyce is a former pastry chef (at Spago and Campanile). She lives in Los Angeles with her husband, who is a chef at Spago, and two daughters. While at Campanile, she helped Nancy Silverton with her Sandwich Book (Knopf,
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.
You easily download any file type for your device.Good to the Grain: Baking with Whole-Grain Flours | Kim Boyce. A good, fresh read, highly recommended.
