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Good to the Grain: Baking with Whole-Grain Flours Hardcover – March 1, 2010
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Every recipe I have tried has been delicious (including the Figgy Buckwheat scones, Zucchini bread, and Drop Biscuits with Strawberries). The author's approach to baking with whole grains is unusual in that she uses them more as another flavor element rather than something to sneak into your food because they are good for you. She has clearly done a lot of kitchen research to figure out what types of flavors go with each type of grain, and results pay off in this lovely book.
The book is organized into chapters by the type of flour used. I find this useful because you can buy the types of flour that interest you and then find lots of recipes to use up that flour.The beginning of each chapter also includes some background history of the flour, and tips for how to use it (what types of flavors pair well with it, whether it should be used with another type of flour to get the best texture, etc), which is great knowledge that allows you to experiment with these flours outside of the recipes in the book.
The recipes are not difficult, though some of them do take some time. But the instructions are clear, photos are lovely, and the layout is nice. The only thing I wish this book had is weight measures in addition to volume.
Do note that this book is not necessarily trying to be "healthy". It uses a liberal amount of butter and cream. But they are calories well spent, and you'll at least feel a little better about incorporating some whole grains into your baking. I'd highly recommend this book to anyone who enjoys baking! It will definitely become one of the well-loved and food-stained books in my kitchen.
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