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Good to the Grain: Baking with Whole-Grain Flours

Overview

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. |||This book is sold in the US by Sony Electronics Inc. |||This book is sold in Canada by Sony Electronics Inc.

Awards

  • IACP Crystal Whisk Awards
  • James Beard Foundation Awards

Author Information

Kimberly Boyce

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, 2002) and has cooked alongside chefs like Mario Batali, Claudia Fleming, Lidia Bastianich, Alice Waters, and Anthony Bourdain. She has contributed to Bon Appetit and has been featured in the Los Angeles Times on numerous occasions (both as subject and contributor).

Quentin Bacon

Quentin Bacon is a New York-based photographer specializing in food, travel, and lifestyle photography. <p> 010

Nancy Silverton

Nancy Silverton co-owns and operates Campanile restaurant and La Brea Bakery in Los Angeles. Her numerous accolades include awards from Bon Appetit, Chocolatier, Food & Wine, and the James Beard Foundation. Breads from the La Brea Bakery was nominated for Julia Child and James Beard cookbook awards. <p> 010

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Product Details

  • Published by

    Stewart, Tabori & Chang

  • Publish Date

    March 01, 2010 

  • Print ISBN

    9781584798309

  • eBook ISBN

    9781613121290

  • Imprint

    Stewart, Tabori & Chang

  • Filesize

    5.68 MB

  • Number of Print Pages*

    208

* Number of eBook pages may differ. Click here for more information.