About book Good To The Grain: Baking With Whole-Grain Flours (2010)
This book is a great introductory book to cooking with other flours beside the dreaded white flour. At the time I bought this book it was one of the only cookbooks that did this. I have not checked to see if there are now other books. Recipes include figgy buckwheat scones, strawberry barley scones, quinoa and beet pancakes, graham crackers using teff. Since buying this book I eat mainly vegan with no added oil. If I could figure out how to adjust the recipes for this it would be great, but baking is so much more of a "science" than main entrees. A former pastry chef at LA's Spago (a restaurant by Wolfgang Puck), Boyce describes the history and use of each grain, then offers various recipes to complement their subtleties. Wheat is only the beginning here - she details all kinds of flours including less common, less known varieties such as kamut, amaranth, spelt, and teff. She offers insights such as this: "With a scent that is strangely reminiscent of ripe apricots, barley flour is almost tart." Who knew?!I'm just getting started cooking through her recipes, but already her recipe for Oat Molasses Sandwich bread helped me produce a gorgeous golden, highly raised, finely textured bread that made dynamite sandwiches!
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This book is an incredible resource! I can't wait to try all the recipes in this book.
—manks
Recipes looked good, but I never got around to trying any of them.
—yasham
