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Book Cover
Author Boyce, Kim.

Title Good to the grain : baking with whole-grain flours / Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon.

Imprint New York : Stewart, Tabori & Chang, 2010.


Location Call No. Status
 PAS Santa Catalina Branch Non-Fiction    641.631 BOY    Available
Description 207 p. : col. ill. ; 24 cm.
Note Includes index.
Contents Whole-wheat flour -- Amaranth flour -- Barley flour -- Buckwheat flour -- Corn flour -- Kamut flour -- Multigrain flour -- Oat flour -- Quinoa flour -- Rye flour -- Spelt flour -- Teff flour -- Jams and compotes.
Summary 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. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours.
Subject Cooking (Cereals)
Added Author Scattergood, Amy, 1964-
ISBN 9781584798309 : $29.95

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