Coverart for item
The Resource Good to the grain : baking with whole-grain flours, Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon

Good to the grain : baking with whole-grain flours, Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon

Label
Good to the grain : baking with whole-grain flours
Title
Good to the grain
Title remainder
baking with whole-grain flours
Statement of responsibility
Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon
Creator
Contributor
Subject
Language
eng
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, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours
Cataloging source
DLC
http://library.link/vocab/creatorName
Boyce, Kim
Dewey number
641.6/31
Illustrations
illustrations
Index
index present
LC call number
TX808
LC item number
.B596 2010
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorDate
1964-
http://library.link/vocab/relatedWorkOrContributorName
Scattergood, Amy
http://library.link/vocab/subjectName
  • Cooking (Cereals)
  • Baking
  • Grain
Label
Good to the grain : baking with whole-grain flours, Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Dimensions
24 cm.
Extent
207 pages
Isbn
9781584798309
Lccn
2009034381
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
  • ocn430838816
  • (OCoLC)430838816
Label
Good to the grain : baking with whole-grain flours, Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Dimensions
24 cm.
Extent
207 pages
Isbn
9781584798309
Lccn
2009034381
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
  • ocn430838816
  • (OCoLC)430838816

Library Locations

    • Vancouver Public Library, Dunbar BranchBorrow it
      4515 Dunbar Street, Vancouver, BC, V6S 2G7, CA
      49.249543 -123.18539
Processing Feedback ...