Good to the Grain
Description
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. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef's flair. Plus, there's a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.
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ISBN:
9781613121290
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Grouping Information
Grouped Work ID | 9d3cdf39-362e-bebd-0819-61ed9716d463 |
---|---|
Grouping Title | good to the grain |
Grouping Author | kimberly boyce |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-01-26 15:04:47PM |
Last Indexed | 2024-05-05 23:50:08PM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
0
author
Boyce, Kimberly
author2-role
hoopla digital
author_display
Boyce, Kimberly
display_description
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. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef's flair. Plus, there's a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.
format_category_eh
eBook
format_eh
eBook
id
9d3cdf39-362e-bebd-0819-61ed9716d463
isbn
9781613121290
last_indexed
2024-05-06T05:50:08.449Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_time_since_added_eh
Year
primary_isbn
9781613121290
publishDate
2011
publisher
Abrams
recordtype
grouped_work
subject_facet
Electronic books
title_display
Good to the Grain
title_full
Good to the Grain [electronic resource] / Kimberly Boyce
title_short
Good to the Grain
topic_facet
Electronic books
Solr Details Tables
item_details
Bib Id | Item Id | Shelf Loc | Call Num | Format | Format Category | Num Copies | Is Order Item | Is eContent | eContent Source | eContent URL | Detailed Status | Last Checkin | Location |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
hoopla:MWT12466833 | Online Hoopla Collection | Online Hoopla | eBook | eBook | 1 | false | true | Hoopla | https://www.hoopladigital.com/title/12466833?utm_source=MARC&Lid=hh4435 | Available Online |
record_details
Bib Id | Format | Format Category | Edition | Language | Publisher | Publication Date | Physical Description | Abridged |
---|---|---|---|---|---|---|---|---|
hoopla:MWT12466833 | eBook | eBook | English | Abrams | 2011 | 1 online resource (208 pages) |
scoping_details_eh
Bib Id | Item Id | Grouped Status | Status | Locally Owned | Available | Holdable | Bookable | In Library Use Only | Library Owned | Holdable PTypes | Bookable PTypes | Local Url |
---|---|---|---|---|---|---|---|---|---|---|---|---|
hoopla:MWT12466833 | Available Online | Available Online | false | true | false | false | false | false |