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Good to the Grain: Baking with Whole-Grain Flours Hardcover – March 1, 2010
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Top Customer Reviews
I bought two copies of her book and gave one to a baker friend. I've had it two weeks and have made five things: cast-iron flatbread, corn gruyère muffins, cheddar biscuits, sand cookies, and tonight the olive oil bread. All of them have been fantastic. I made the flatbread and asked my boyfriend to make some kind of fajitas with it, and he did and we were in heaven. We took Kim's suggestion on the muffins and he made chili to go with them. A couple of nights ago I made the sand cookies at midnight and making them without a bowl or utensils was like a meditation. Only your hands and it really looked and felt like sand. Was a wonderful experience and would be fun for kids learning how to bake.
Tonight I made the olive oil cake with rosemary and bittersweet chocolate. Was crazy good, like a cross between bread and cake. I really can't stand super sweet things so this was perfect. My housemate, who has tried all of them, said it was the best so far, and she has been raving the whole time. She gave me notice she was moving out before I got the book but said I was making it really hard to leave with all this baking I'm doing! Oh, and I forgot to mention that before I started on the first recipe, I went out and bought all the flours she uses in the book, so I would be prepared. I'm just so excited to keep baking, and to try the next recipe.Read more ›
The book is beautifully designed and photographed, with a clarity that reflects the author's encouraging voice as well as the mission of understanding each of the grains and how to use them. No showy, architectural baked goods here: most fall more toward the homey, rustic end of the spectrum, and thus the book is ideal for the beginning baker as well as the experienced.
The two recipes I've made so far have both been easy and delicious: buckwheat-pear pancakes and wholewheat chocolate chip cookies (the latter remained chewy for three days on my counter; they're so good they may replace my longtime favorite recipe).
As good as the book is, I'm docking it a star because the author has chosen to eschew weight measurements. I know my aversion to volume-measuring-only baking is a pet peeve, but I find it incomprehensible that people spend years of their lives writing a baking book and testing the recipes to make sure they are reliable - and then they don't reveal how much a cup of the flour they use in their recipes weighs.Read more ›
Most Recent Customer Reviews
Excellent recipes using ancient and unusual grains. Tasty treats!Published 3 months ago by Craig Hall Cutting
I pull this book off the shelf at least twice a week. The recipes I use most often are for pancakes (I think she has 4-5 completely different ones in here) and crepes, but I have... Read morePublished 5 months ago by Kim Nicole
I love this book. I've had it for several years and cooked many recipes out of it. Yes, it uses flours not whole grains and yes it is by measure not weight but my scale died a... Read morePublished 5 months ago by X
Love that the recipes are set up for whole grain flours, full-fat dairy, and darker sugars. I bought this book after realizing that several of my favorite recipes were actually... Read morePublished 6 months ago by India Johnson
Great cookbook for wrangling whole grains if your looking for healthy natural sugar options this isn't it but is a good start.Published 9 months ago by melanie
I love baking and cooking, but I try to be very selective about the cookbooks I buy. This was one that I knew I had to get. Read morePublished 10 months ago by Lauren N.