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3 Burnside Cooking and Food- Baking General
2 Home & Garden Cooking and Food- Baking General
8 Local Warehouse Cooking and Food- Grains and Legumes
14 Remote Warehouse Cooking and Food- Grains and Legumes

Good to the Grain: Baking with Whole-Grain Flours

by

Good to the Grain: Baking with Whole-Grain Flours Cover

ISBN13: 9781584798309
ISBN10: 1584798300
All Product Details

 

Synopses & Reviews

Publisher Comments:

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 chefs 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.

Review:

"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

Synopsis:

Boyce's collection of 75 recipes features 12 different kinds of whole-grain flours, from amaranth to teff. This former pastry chef proves that whole-grain baking can be easy, healthy, and tasty.

Synopsis:

A full-color collection of 75 recipes featuring 12 whole-grain flours, from barley to quinoa, provides tasty options for cakes, muffins, breads, tarts and cookies and also includes a chapter on making jams, compotes and fruit butters.

About the Author

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).

What Our Readers Are Saying

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Average customer rating based on 1 comment:

evshoop, November 29, 2011 (view all comments by evshoop)
I love this book! It was a gift from a friend, and it feels decadent AND good for you. I love the pancakes recipe, and it's full of good ideas for granola, cookies, and more. The main draw for me, though, is the fact that it makes interesting flours like spelt and buckwheat accessible to home cooks who may not be used to using them in their regular arsenal.
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Product Details

ISBN:
9781584798309
Subtitle:
Baking with Whole-Grain Flours
Author:
Boyce, Kim
With:
Scattergood, Amy
Photographer:
Bacon, Quentin
Foreword:
Silverton, Nancy
Author:
Silverton, Nancy
Author:
Scattergood, Amy
Author:
Boyce, Kimberly
Author:
Bacon, Quentin
Publisher:
Stewart, Tabori and Chang
Subject:
Baking
Subject:
Cookery (Cereals)
Subject:
Specific Ingredients - Rice & Grains
Subject:
Methods - Baking
Subject:
Rice & Grains
Subject:
Cooking and Food-Grains and Legumes
Copyright:
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20100301
Binding:
Hardback
Language:
English
Illustrations:
35 color photographs; 75 recipes
Pages:
208
Dimensions:
9 x 9 x 0.99 in

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Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » Baking » General
Cooking and Food » By Ingredient » Grains and Legumes
Cooking and Food » General
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Science and Mathematics » Agriculture » Crop Science

Good to the Grain: Baking with Whole-Grain Flours New Hardcover
0 stars - 0 reviews
$29.95 In Stock
Product details 208 pages Stewart, Tabori and Chang - English 9781584798309 Reviews:
"Review" by , "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."
"Synopsis" by , Boyce's collection of 75 recipes features 12 different kinds of whole-grain flours, from amaranth to teff. This former pastry chef proves that whole-grain baking can be easy, healthy, and tasty.
"Synopsis" by , A full-color collection of 75 recipes featuring 12 whole-grain flours, from barley to quinoa, provides tasty options for cakes, muffins, breads, tarts and cookies and also includes a chapter on making jams, compotes and fruit butters.
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