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Baking with wholegrain 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 wholegrain flours, from amaranth to teff, proving that wholegrain 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 wholegrain flours, and Good to the Grain is the happy result. The cookbook proves that wholegrain baking can be easily done with a pastry chefs flair. Plus, theres a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of wholegrain flours.Praise for Good to the Grain:Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.O Magazine
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