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
Resource Information
The item Good to the grain : baking with whole-grain flours, Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Vancouver Public Library.This item is available to borrow from 1 library branch.
Resource Information
The item Good to the grain : baking with whole-grain flours, Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Vancouver Public Library.
This item is available to borrow from 1 library branch.
- 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
- Language
- eng
- Extent
- 207 pages
- Note
- Includes index
- 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
- Isbn
- 9781584798309
- 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
- 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
- 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
- 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
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.vpl.ca/portal/Good-to-the-grain--baking-with-whole-grain/iDM2A42s0r8/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.vpl.ca/portal/Good-to-the-grain--baking-with-whole-grain/iDM2A42s0r8/">Good to the grain : baking with whole-grain flours, Kim Boyce with Amy Scattergood ; photographs by Quentin Bacon</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.vpl.ca/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.vpl.ca/">Vancouver Public Library</a></span></span></span></span></div>
