MARC Record from harvard_bibliographic_metadata

LEADER: 01588nam a2200289 a 4500
001 012876564-X
005 20110930110140.0
008 090903s2010 nyua 001 0 eng
010 $a 2009034381
020 $a9781584798309
035 0 $aocn430838816
040 $aDLC$cDLC$dDLC
050 00 $aTX808$b.B596 2010
082 00 $a641.6/31$222
100 1 $aBoyce, Kim.
245 10 $aGood to the grain :$bbaking with whole-grain flours /$cKim Boyce with Amy Scattergood ; photographs by Quentin Bacon ; [with a foreword by Nancy Silverton].
260 $aNew York :$bStewart, Tabori & Chang,$c2010.
300 $a207 p. :$bcol. ill. ;$c24 cm.
500 $aIncludes index.
505 0 $aWhole-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.
520 $aBaking 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 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.
650 0 $aCooking (Cereals)
650 0 $aBaking.
650 0 $aGrain.
700 1 $aScattergood, Amy,$d1964-
988 $a20110826
906 $0DLC