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Good to the Grain: Baking with Whole-Grain Flours
by Kim Boyce, Amy Scattergood
ISBN-10: 1584798300
ISBN-13: 9781584798309
ISBN-13: 9781584798309
Region: USA
Publisher: Stewart, Tabori & Chang Inc
Publication Date: March, 2010
Recipe Index
Publishers Information
About Good to the Grain: Baking with Whole-Grain Flours
Publisher Web Link: http://www.abramsbooks.com/
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 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.
Author Information
About Kim Boyce
Author Web Link: http://kimboycebakes.com/
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). (http://kimboycebakes.com/)
Cookbooks by Kim Boyce
About Amy Scattergood
Author Web Link: http://www.amyscattergood.com/
Amy Scattergood is from Iowa. The poetry is here because she went to the Iowa Writers’ Workshop and published a book of poetry, now out of print. The theological bits are here because she went to Yale Divinity School before that. The recipes and food stories are here because she also went to the California School of Culinary Arts and then was a staff writer at the Food Section of the Los Angeles Times before the Death of Newspapers. Is print journalism really dead? God, I hope not. But it’s sure online, which is where you can now find me–at LA Weekly’s food blog Squid Ink. I’m the editor.
This blog itself is here because, well, why not. The title of the blog (A Thousand Bread, A Thousand Cattle) references a formula found on many Middle Kingdom Egyptian tomb inscriptions. It’s an ‘appeal to the living,’ a catalog of what goes with a person to the afterlife.
What would you take? Bread, cows, water, a boat, books and dogs and ghosts of all the living (to paraphrase Joyce) and the dead. A thousand of them. (http://www.amyscattergood.com/)
