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Cargando... Good to the Grain: Baking with Whole-Grain Flourspor Kim Boyce
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InscrÃbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. I haven't made any of the recipes but there were a couple of dozen that I marked as being interesting enough to try and the book was a good and interesting read about baking with unusual grains like amaranth, quinoa, and teff, among others. ( ) I first checked this cookbook out from the library, but my husband insisted that I buy it after he saw me poring over it for the third time--"It's like you're reading a novel," he said in awe. So I bought it, and am still reading it with delight. The recipe for Five-Grain Cream Waffles is worth the price of the book, even though I've altered it to my tastes. I've also tried the Oatmeal Pancakes (excellent), the whole wheat Chocolate Chip Cookies (way too salty but otherwise good), Strawberry Barley Scones (a little heavy--recipe needs tweaking), Cornmeal Blueberry Cookies (great for breakfast or a snack--not quite a dessert), Oatmeal Sandwich Bread (good bread, but I need to work with the recipe a few more times), Currant Scones (also needed a bit of tweaking), and the Focaccia (a hit with the whole family). I want to try almost every recipe in the book, but mostly I have just really enjoyed experimenting with different flours. I would highly recommend this book to an experienced baker who's interested in trying new and different tasty recipes. It is not a book for beginners. I hope Kim Boyce has the chance to revise a second edition, adding clearer directions and more photographs. I was also a little disappointed to find that nearly every recipe uses wheat flour. It would have been nice to see a few more gluten-free recipes.
Some recipes can’t avoid the health-food-store association, like quinoa porridge (get over it: it’s delicious), but the whole feels modern and tasteful. Lovely and inventive, Boyce’s book is more Martha than Moosewood. Premios
Cooking & Food.
Nonfiction.
HTML: 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. Praise for Good to the Grain: "Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year." â??O Magazine No se han encontrado descripciones de biblioteca. |
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