Overview: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 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
This book is on page /88f0ff300130a9332bf7ee8997e69000/book/1603776844-9781584798309. It was written by the following authors: Kimberly Boyce, Quentin Bacon, Amy Scattergood. Book Good to the Grain, which can be read online, published by the company: Tabori & Chang Inc, Stewart. Other books on similar topics can be found in sections: Food, Drink. The book was published on 2010-03-02 00:00:00. It has 208 pages and is published in Hardback format and weight 1120 g. File for download Good to the Grain has PDF format and is called good-to-the-grain.pdf. Other books you can download below. Our nottedeiricercatoriaq.it site is not responsible for the content of PDF files.
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