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 More »
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#5 Stars: 44 , #4 Stars: 10 , #3 Stars: 2 , #2 Stars: 1 , #1 Star: 1
Average Review : 3.9 of 5.0, produced from 14 customer reviews.
Average Review : 3.9 of 5.0, produced from 55 customer reviews.
Average Review : 4.6 of 5.0, produced from 51 customer reviews.
| Product Specification | |
|---|---|
| Available | Yes |
| Author | Kim Boyce |
| Binding | Hardcover |
| EAN | 9781584798309 |
| Edition | 1st Printing |
| ISBN | 1584798300 |
| Label | Stewart, Tabori and Chang |
| Manufacturer | Stewart, Tabori and Chang |
| ManufacturerMaximumAge | 1188 |
| ManufacturerMinimumAge | 156 |
| NumberOfItems | 1 |
| NumberOfPages | 208 |
| PackageQuantity | 1 |
| ProductGroup | Book |
| ProductTypeName | ABIS_BOOK |
| PublicationDate | 2010-03-01 |
| Publisher | Stewart, Tabori and Chang |
| Studio | Stewart, Tabori and Chang |
| Title | Good to the Grain: Baking with Whole-Grain Flours |
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