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Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »
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    Juliet's Nurse

    Lois Leveen 9781476757445

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Other titles in the King Arthur Flour Cookbooks series:

King Arthur Flour Whole Grain Baking

by

King Arthur Flour Whole Grain Baking Cover

ISBN13: 9780881507195
ISBN10: 0881507199
Condition: Standard
Dustjacket: Standard
All Product Details

 

Synopses & Reviews

Publisher Comments:

Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies—all made with whole grains. This is what you get in , a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types. is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in the next generation whole grain cookbook.

Review:

"There's only so much room on the kitchen bookshelf for those 600-page baking bibles on the kitchen bookshelf, but this one's worth its weight in whole wheat flour. This fun, easy-to-follow tome is broken down into 11 basic chapters (including Yeast Breads, Cakes, Pastry and Pies), and will satisfy both health conscious bakers (Spelt Pita, Sesame Barley Bread) as well as the more gluttonous (Carmel Blitz Torte, Banana Chocolate Chip Muffins, and Triple Ginger Pancakes). Methods such as kneading dough and folding pie crust are depicted with easy-to-follow black-and-white illustrations. Sidebar topics, however, are a little haphazard ranging from Enjoying Soybeans to Organic Plasticâyet recipe headnotes are helpful and worth the ink. Each recipe ends with detailed nutrition information, broken down per serving (including caffeine, calcium and iron amounts). In the end, this is a good buy for more than just the whole-grain enthusiast." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

This revolutionary cookbook breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats. The final result is more than 400 delicious, inviting, and foolproof recipes that define the next generation of whole grain cooking.

Synopsis:

Hang on to your pie plate— will change the way every baker thinks about whole grains.

About the Author

King Arthur Flour is not only the nation's oldest flour company, it is the single largest educator of home bakers in the world. Founded in 1790 and employee-owned since 1996, the company conducts national baking-class tours that provide free instruction to thousands of bakers across the country, as well as instruction through its baking education center in Vermont. In 2004, The King Arthur Flour Baker's Companion won the James Beard Foundation's coveted KitchenAid™ Cookbook of the Year. In 2005, The King Arthur Flour Cookie Companion was nominated for an IACP award. The company's expertise has been featured in many national publications, including FoodandWine, The New York Times, and People. Its headquarters are in Norwich, Vermont.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

badams007, May 2, 2010 (view all comments by badams007)
My husband who never used to cook (except once in awhile from Joy of Cooking) has a passion for this cookbook. He has to have it where he can find it at all times. Cute. :) I keep it on display just for him. (I have many, many cookbooks in my house...so this is really saying something!!)

I love the recipes in KA Whole Grain. I still can't get over that those cookies and brownies my husband makes from it have whole wheat in them. Amazing. He is so delighted that he takes the brownies to family parties; he takes them camping; he turns to this book every time he gets a craving for something wonderful and sweet.

Out of all the books I have and love (cookbook addict here) this is the ONE book I think EVERYBODY should own! No doubt about it! Start here. Actually COOK from it. You will not be sorry. I promise. If you doubt this, do a bit of searching around at online cooking forums, like Cooking Light's fantastic foodie chat forum. Raves just keep on coming in--FROM PEOPLE WHO BAKE--(not just enjoy reading it)--for this cookbook.
Was this comment helpful? | Yes | No
(4 of 4 readers found this comment helpful)

Product Details

ISBN:
9780881507195
Author:
King Arthur Flour Company
Publisher:
Countryman Press
Other:
King Arthur Flour
Manufactured by:
Countryman Press
Manufactured:
Countryman Press
Author:
King Arthur Flour
Author:
King Arthur Flour
Subject:
Baking
Subject:
Cookery (Cereals)
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
Cooking and Food-Baking General
Copyright:
Series:
King Arthur Flour Cookbooks
Publication Date:
20061009
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
16 pages of full-color photographs and 1
Pages:
544
Dimensions:
10 x 8 in

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Related Subjects

Cooking and Food » Baking » General

King Arthur Flour Whole Grain Baking Used Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 544 pages W W NORTON & CO - English 9780881507195 Reviews:
"Publishers Weekly Review" by , "There's only so much room on the kitchen bookshelf for those 600-page baking bibles on the kitchen bookshelf, but this one's worth its weight in whole wheat flour. This fun, easy-to-follow tome is broken down into 11 basic chapters (including Yeast Breads, Cakes, Pastry and Pies), and will satisfy both health conscious bakers (Spelt Pita, Sesame Barley Bread) as well as the more gluttonous (Carmel Blitz Torte, Banana Chocolate Chip Muffins, and Triple Ginger Pancakes). Methods such as kneading dough and folding pie crust are depicted with easy-to-follow black-and-white illustrations. Sidebar topics, however, are a little haphazard ranging from Enjoying Soybeans to Organic Plasticâyet recipe headnotes are helpful and worth the ink. Each recipe ends with detailed nutrition information, broken down per serving (including caffeine, calcium and iron amounts). In the end, this is a good buy for more than just the whole-grain enthusiast." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , This revolutionary cookbook breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats. The final result is more than 400 delicious, inviting, and foolproof recipes that define the next generation of whole grain cooking.
"Synopsis" by , Hang on to your pie plate— will change the way every baker thinks about whole grains.
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