Good to the Grain: Baking with Whole-Grain Flourscomments (0) July 6th, 2010 in Blogs
By Kim Boyce with Amy Scattergood
Stewart, Tabori & Chang, $30
The miracle of Kim Boyce’s book is that it lets you forget the good-for-you aspect of whole grains. Boyce, who worked in the renowned pastry kitchens of Spago and Campanile in Los Angeles, takes bakeshop classics like carrot muffins, peach pie, currant scones, and chocolate chip cookies in new directions by incorporating quinoa, spelt, barley, rye, and other grain fl ours. This isn’t about healthy baking—Boyce never shies away from butter, sugar, or cream; it’s about discovering the incredible flavors and textures that whole-grain flours have to offer.
|Whole-Wheat Chocolate Chip Cookies||Chocolate Babka||Soft Rye Pretzels|
posted in: Blogs, baking, whole-grain flour