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Good to the Grain: Baking with Whole-Grain Flours by Kimberly Boyce: Used
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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Publication Date
2010-03-01
Pages
208
ISBN
9781584798309
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Abrams, Inc.
ISBN-10
1584798300
ISBN-13
9781584798309
eBay Product ID (ePID)
77539799

Product Key Features

Book Title
Good to the Grain : Baking with Whole-Grain Flours
Number of Pages
208 Pages
Language
English
Topic
Agriculture / Agronomy / Crop Science, Specific Ingredients / Rice & Grains, Methods / Baking
Publication Year
2010
Illustrator
Yes
Genre
Cooking, Technology & Engineering
Author
Kimberly Boyce
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
40.9 Oz
Item Length
9 in
Item Width
9 in

Additional Product Features

Intended Audience
Trade
LCCN
2009-034381
eBook Format
EPUB
Dewey Edition
22
Grade From
Eighth Grade
Photographed by
Bacon, Quentin
Grade To
College Graduate Student
Dewey Decimal
641.6/31
Synopsis
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. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef's flair. Plus, there's a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Praise for Good to the Grain : "Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain , a whole grains baking bible that won a coveted James Beard Foundation Award this year." -- O Magazine, 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. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef's flair. Plus, there's a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours. Praise for Good to the Grain "Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain , a whole grains baking bible that won a coveted James Beard Foundation Award this year." -- O Magazine
LC Classification Number
TX808.B596 2010
As told to
Scattergood, Amy

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