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Good To the Grain: Baking With Whole-Grain Flours
[Hardback - 2010]
kim boyce
In Stock
List Price: $29.95
Our Price: Rs.2375 Rs.2137
Standard Discount: 10%
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Category: Cooking
Sub-category: Baking
Publisher: Stewart Tabori & Chang | ISBN: 9781584798309 | Pages: 208
Shipping Weight: 0 | Dimensions: 0

Description

divdivBaking 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. /DIV divWhen 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 /DIV/DIV

About the Author

Kim Boyce is a former pastry chef at Spago and Campanile. While at Campanile, she helped Nancy Silverton with her Sandwich Book (Knopf, 2002) and cooked alongside such chefs as Mario Batali, Claudia Fleming, Lidia Bastianich, Alice Waters, and Anthony Bourdain.Kim has contributed to Bon Appetit and been featured in the Los Angeles Times on numerous occasions. She lives in Portland with her husband, a chef, and their two daughters.WINNER OF THE 2011 JAMES BEARD AWARD in BakingNOMINATED FOR THE IACP AWARD in Baking

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