skip to content
Good to the grain : baking with whole-grain flours Preview this item
ClosePreview this item
Checking...

Good to the grain : baking with whole-grain flours

Author: Kim Boyce; Amy Scattergood
Publisher: New York : Stewart, Tabori & Chang, 2010.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
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. Includes a chapter on making jams,  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Nonfiction
Document Type: Book
All Authors / Contributors: Kim Boyce; Amy Scattergood
ISBN: 9781584798309 1584798300
OCLC Number: 430838816
Notes: Includes index.
Awards: Winner of James Beard Foundation Book Awards (Baking/Desserts) 2011
Commended for IACP Crystal Whisk Award (Baking) 2011
Description: 207 pages : color illustrations ; 24 cm
Contents: Whole-wheat flour --
Amaranth flour --
Barley flour --
Buckwheat flour --
Corn flour --
Kamut flour --
Multigrain flour --
Oat flour --
Quinoa flour --
Rye flour --
Spelt flour --
Teff flour --
Jams and compotes.
Responsibility: Kim Boyce with Amy Scattergood.

Abstract:

Suitable for both the novice bakers making their first muffin and the accomplished bakers yearning for old time favourites with updated ingredients, this title gathers together some 75 recipes for  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(3)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/430838816> # Good to the grain : baking with whole-grain flours
    a schema:Book, schema:CreativeWork ;
    library:oclcnum "430838816" ;
    library:placeOfPublication <http://dbpedia.org/resource/New_York_City> ; # New York
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nyu> ;
    schema:about <http://id.worldcat.org/fast/825632> ; # Baking
    schema:about <http://id.worldcat.org/fast/1753059> ; # Cooking (Cereals)
    schema:about <http://id.worldcat.org/fast/945891> ; # Grain
    schema:about <http://dewey.info/class/641.631/e22/> ;
    schema:bookFormat bgn:PrintBook ;
    schema:contributor <http://viaf.org/viaf/31351605> ; # Amy Scattergood
    schema:creator <http://viaf.org/viaf/2819150033032111180005> ; # Kim Boyce
    schema:datePublished "2010" ;
    schema:description "Whole-wheat flour -- Amaranth flour -- Barley flour -- Buckwheat flour -- Corn flour -- Kamut flour -- Multigrain flour -- Oat flour -- Quinoa flour -- Rye flour -- Spelt flour -- Teff flour -- Jams and compotes."@en ;
    schema:description "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. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/369599745> ;
    schema:genre "Nonfiction"@en ;
    schema:genre "Cookbooks"@en ;
    schema:inLanguage "en" ;
    schema:name "Good to the grain : baking with whole-grain flours"@en ;
    schema:productID "430838816" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/430838816#PublicationEvent/new_york_stewart_tabori_&_chang_2010> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/369599745#Agent/stewart_tabori_&_chang> ; # Stewart, Tabori & Chang
    schema:workExample <http://worldcat.org/isbn/9781584798309> ;
    umbel:isLike <http://bnb.data.bl.uk/id/resource/GBB000937> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/430838816> ;
    .


Related Entities

<http://dbpedia.org/resource/New_York_City> # New York
    a schema:Place ;
    schema:name "New York" ;
    .

<http://experiment.worldcat.org/entity/work/data/369599745#Agent/stewart_tabori_&_chang> # Stewart, Tabori & Chang
    a bgn:Agent ;
    schema:name "Stewart, Tabori & Chang" ;
    .

<http://id.worldcat.org/fast/1753059> # Cooking (Cereals)
    a schema:Intangible ;
    schema:name "Cooking (Cereals)"@en ;
    .

<http://id.worldcat.org/fast/825632> # Baking
    a schema:Intangible ;
    schema:name "Baking"@en ;
    .

<http://id.worldcat.org/fast/945891> # Grain
    a schema:Intangible ;
    schema:name "Grain"@en ;
    .

<http://viaf.org/viaf/2819150033032111180005> # Kim Boyce
    a schema:Person ;
    schema:familyName "Boyce" ;
    schema:givenName "Kim" ;
    schema:name "Kim Boyce" ;
    .

<http://viaf.org/viaf/31351605> # Amy Scattergood
    a schema:Person ;
    schema:birthDate "1964" ;
    schema:familyName "Scattergood" ;
    schema:givenName "Amy" ;
    schema:name "Amy Scattergood" ;
    .

<http://worldcat.org/isbn/9781584798309>
    a schema:ProductModel ;
    schema:isbn "1584798300" ;
    schema:isbn "9781584798309" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.