Good to the Grain: Baking with Whole-Grain Flours
(eBook)

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Published
Abrams, 2011.
Format
eBook
Status
Available Online

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Language
English
ISBN
9781613121290

Syndetics Unbound

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Citations

APA Citation, 7th Edition (style guide)

Kimberly Boyce., & Kimberly Boyce|AUTHOR. (2011). Good to the Grain: Baking with Whole-Grain Flours . Abrams.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Kimberly Boyce and Kimberly Boyce|AUTHOR. 2011. Good to the Grain: Baking With Whole-Grain Flours. Abrams.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Kimberly Boyce and Kimberly Boyce|AUTHOR. Good to the Grain: Baking With Whole-Grain Flours Abrams, 2011.

MLA Citation, 9th Edition (style guide)

Kimberly Boyce, and Kimberly Boyce|AUTHOR. Good to the Grain: Baking With Whole-Grain Flours Abrams, 2011.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID62153f8e-e911-5a8e-f42e-4b37b2b146fe-eng
Full titlegood to the grain baking with whole grain flours
Authorboyce kimberly
Grouping Categorybook
Last Update2023-06-21 12:01:05PM
Last Indexed2024-03-27 03:24:59AM

Book Cover Information

Image Sourcehoopla
First LoadedJul 22, 2023
Last UsedDec 17, 2023

Hoopla Extract Information

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    [synopsis] => 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.
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