Good to the grain : baking with whole-grain flours / Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon.
- 5 of 6 copies available at Evergreen Indiana.
0 current holds with 6 total copies.
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|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||Checked out||09/02/2018|
|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||-|
- ISBN: 9781584798309 :
- ISBN: 1584798300
- Physical Description: 207 pages : color illustrations ; 24 cm
- Publisher: New York : Stewart, Tabori & Chang, 2010.
|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.
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.
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