Good to the Grain: Baking with Whole-Grain Flours

by Kim Boyce, Amy Scattergood

ISBN-10: 1584798300
ISBN-13: 9781584798309
Region: USA
Publication Date: March, 2010
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Recipe Index

Recipesort icon Page Rating
Apple Butter 198
0
Apple Graham Coffee Cake 46
0
Apricot Boysenberry Tarts 152
0
Apricot Jam 188
0
Baguettes 118
0
Banana Cereal Muffins 157
0
Banana Walnut Cake 143
0
Barley Crêpes 70
0
Barley Porridge 71
0
Beaten Biscuits 110
0
Bird Crackers 75
0
Blue Cheese and Onion Scones 47
0
Bread and Butter Pudding 115
0
Brown Butter Scones 183
0
Buttermilk Pancakes 111
0
Carrot and Corn-Flour Waffles 92
0
Carrot Muffins 167
0
Challah 104
0
Cheddar Biscuits 101
0
Cherry Hazelnut Muesli 146
0
Chocolate Babka 106
0
Chocolate Chip Cookies 41
5
Chocolate Chocolate Cookies 175
0
Chocolate Persimmon Muffins 82
0
Coconut Cookies 68
0
Corn and Gruyère Muffins 89
0
Cornmeal Blueberry Cookies 93
0
Crumble Bars 156
0
Currant Scones 162
0
Date Nut Bread 182
0
Drop Biscuits with Strawberries and Cream 42
0
Fig and Nut Muesli 170
0
Fig Butter 199
0
Fig Compote 196
0
Figgy Buckwheat Scones 80
0
Five-Grain Cream Waffles 112
0
Flatbread 60
0
Focaccia 174
0
Ginger Peach Muffins 124
0
Gingerbread Cake 99
0
Gingersnaps 43
0
Graham Nuts 48
0
Grahams 180
0
Granola Bars 128
0
Hazelnut Muffins 179
0
Honey Amaranth Waffles 55
0
Honey Hazelnut Cookies 56
0
Honey Polenta Cornbread 88
0
Honeyed Crêpes 139
0
Huckle Buckle 168
0
Iced Oatmeal Cookies 117
0
Injera 178
0
Kasha Pudding 83
0
Maple Danish 158
0
Maple Oat Waffles 132
0
Maple Pecan Granola 72
0
Molasses Bran Muffins 54
0
Muscovado Sugar Cake 59
0
Oatmeal Pancakes 126
0
Oatmeal Sandwich Bread 130
0
Olive Oil Cake 172
0
Onion Jam 189
0
Pear and Buckwheat Pancakes 79
0
Pear Compote 197
0
Popovers 114
0
Poppy Seed Wafers 84
0
Pumpkin Pancakes 98
0
Quinoa and Beet Pancakes 140
0
Quinoa Cookies 142
0
Quinoa Porridge 138
0
Rhubarb Hibiscus Compote 194
0
Rhubarb Tarts 90
0
Ricotta 171
0
Rustic Rye Dough 149
0
Sand Cookies 96
0
Seeded Granola 134
0
Soft Rye Pretzels 155
0
Spelt Pie Dough 163
0
Spiced Muffins 120
0
Squash and Apple Compote 195
0
Steel-Cut Oatmeal 127
0
Strawberry Barley Scones 67
0
Strawberry Jam 190
0
Summer Peach Pie 164
0
Sweet Potato Muffins 44
0
Three-Citrus Marmalade 192
0
Zucchini Bread 148
0

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.

(http://www.abramsbooks.com/)

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/)

Cookbooks by Amy Scattergood


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