Good to the Grain by Kim Boyce
Baking with Whole-Grain Flours

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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.

About Kim Boyce

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Kim Boyce is a former pastry chef (at Spago and Campanile). She lives in Los Angeles with her husband, who is a chef at Spago, and two daughters. While at Campanile, she helped Nancy Silverton with her Sandwich Book (Knopf, 2002) and has cooked alongside chefs like Mario Batali, Claudia Fleming, Lidia Bastianich, Alice Waters, and Anthony Bourdain. She has contributed to Bon Appetit and has been featured in the Los Angeles Times on numerous occasions (both as subject and contributor).
Published November 23, 2011 by Stewart, Tabori & Chang. 208 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Good to the Grain

Suite 101

Boyce looked at baking with whole grains not as a mandate to impose healthier ingredients, but rather as an experienced baker stimulated by the challenge of using new ingredients to maximize flavor and introduce new context to familiar recipes.

Aug 25 2009 | Read Full Review of Good to the Grain: Baking wit...

Oregon Live

Except for her thoughtful techniques, attention to detail and scrupulous recipes (that’s a lot), there’s little evidence of her starred pastry chef past, “Seems like another lifetime ago,” she grins, remembering her time at Spago and Campanile in Los Angeles.

| Read Full Review of Good to the Grain: Baking wit...

The Kitchn

The Recipes: The recipes are divided by the specific kind of flour, and Boyce covers everything from basic whole wheat flour to the less-familiar teff flour.

Apr 28 2010 | Read Full Review of Good to the Grain: Baking wit...

Bay Area Bites

Here are the details: Monday, May 24th at Omnivore Books: 6-7 p.m. 3885 Cesar Chavez Street San Francisco, CA 94131 (415) 282-4712 Related posts Whole Grains for Everyone Wheat-Free Morning Joy Muffins Wheat Berries The Homemade Pantry by Alana Chernila: Review and Recipe for H...

May 24 2010 | Read Full Review of Good to the Grain: Baking wit...

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