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Good to the grain : baking with whole-grain flours / Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon.

Boyce, Kim. (Author). Scattergood, Amy, 1964- (Added Author).
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Available copies

  • 6 of 6 copies available at Evergreen Indiana.

Current holds

0 current holds with 6 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Greentown PL - Greentown 641.6 BOYCE COOKBOOK (Text) 75342000068328 Adult Non-Fiction Available -
Lincoln Heritage PL - Dale Main Library 641.6 BOY (Text) 70743000114531 Adult Non-Fiction Available -
Milford PL - Milford 641.631 Boy (Text) 72433000120824 Adult Non-Fiction Available -
Morgan Co PL - Martinsville Main Library 641.631 BOY (Text) 78551000281013 Non-Fiction Available -
Orleans Town and Twp PL - Orleans 641.86 BOY (Text) 36870000026213 Nonfiction Available -
Zionsville PL - Hussey-Mayfield Memorial 641.631 BOYCE (Text) 33946002295645 Nonfiction . 2nd Floor Available -

Record details

  • ISBN: 9781584798309 :
  • ISBN: 1584798300
  • Physical Description: 207 pages : color illustrations ; 24 cm
  • Publisher: New York : Stewart, Tabori & Chang, 2010.

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Whole-wheat flour -- Amaranth flour -- Barley flour -- Buckwheat flour -- Corn flour -- Kamut flour -- Multigrain flour -- Oat flour -- Quinoa flour -- Rye flour -- Spelt flour -- Teff flour -- Jams and compotes.
Summary, etc.:
Bakingwith 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. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours.
Subject: Cooking (Cereals)
Genre: Recipes.

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