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Good to the Grain: Baking with Whole-Grain Flours

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

 

Synopses & Reviews

Publisher Comments:

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).

Product Details

ISBN:
9781613121290
Subtitle:
Baking with Whole-Grain Flours
Publisher:
Stewart, Tabori and Chang
Author:
Scattergood, Amy
Author:
Boyce, Kimberly
Author:
Silverton, Nancy
Author:
Bacon, Quentin
Subject:
main_subject
Subject:
all_subjects
Subject:
Rice & Grains
Edition Description:
All Ebooks
Publication Date:
20111123
Binding:
Electronic book text in proprietary or open standard format
Language:
English
Illustrations:
35 color photographs; 75 recipes
Pages:
208
Dimensions:
9 x 9 in

Related Subjects

Cooking and Food » Baking » General
Cooking and Food » By Ingredient » Grains and Legumes
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Science and Mathematics » Agriculture » Crop Science

Good to the Grain: Baking with Whole-Grain Flours
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Product details 208 pages Stewart, Tabori & Chang - English 9781613121290 Reviews:
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