Good to the grain: baking with whole-grain flours from amaranth to teff
(Book)
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. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours.
Boyce, K., & Scattergood, A. (2010). Good to the grain: baking with whole-grain flours from amaranth to teff. New York, Stewart, Tabori & Chang.
Chicago / Turabian - Author Date Citation (style guide)Boyce, Kim and Amy Scattergood. 2010. Good to the Grain: Baking With Whole-grain Flours From Amaranth to Teff. New York, Stewart, Tabori & Chang.
Chicago / Turabian - Humanities Citation (style guide)Boyce, Kim and Amy Scattergood, Good to the Grain: Baking With Whole-grain Flours From Amaranth to Teff. New York, Stewart, Tabori & Chang, 2010.
MLA Citation (style guide)Boyce, Kim. and Amy Scattergood. Good to the Grain: Baking With Whole-grain Flours From Amaranth to Teff. New York, Stewart, Tabori & Chang, 2010.
Record Information
| Last Sierra Extract Time | Apr 24, 2024 10:48:15 AM |
|---|---|
| Last File Modification Time | Apr 24, 2024 10:48:41 AM |
| Last Grouped Work Modification Time | Apr 24, 2024 10:48:23 AM |
MARC Record
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| 100 | 1 | |a Boyce, Kim.|0 https://id.loc.gov/authorities/names/n92012620 | |
| 245 | 1 | 0 | |a Good to the grain :|b baking with whole-grain flours from amaranth to teff /|c by Kim Boyce with Amy Scattergood. |
| 264 | 1 | |a New York :|b Stewart, Tabori & Chang,|c 2010. | |
| 300 | |a 207 pages :|b color illustrations ;|c 24 cm | ||
| 336 | |a text|b txt|2 rdacontent | ||
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| 500 | |a Includes index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours. | ||
| 650 | 0 | |a Cooking (Cereals)|0 https://id.loc.gov/authorities/subjects/sh85031972 | |
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