Good to the Grain

Good to the Grain
Posted by Jenny Arch on Fri, 01/27/2012 - 12:00pm

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The subtitle of former pastry chef Kim Boyce's book is “baking with whole-grain flours,” and Good to the Grain is organized around different types of these flours, from the familiar (whole wheat) to the unfamiliar (amaranth, kamut, quinoa, and spelt flour, among others). You can browse through the recipes in each section to get an idea of where to start – that way you don’t have to buy several new types of flour at once. The photographs are luscious, the directions clear, and the results are indescribably delicious. I highly recommend the whole wheat Chocolate Chip Cookies (p. 41) and the oat flour Ginger Peach Muffins (p. 124).