King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains 
asked by ibook on November 22, 2006 4:38 AM
Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking—the next generation whole grain cookbook. 125 black & white illustrations, 16 color pages, index.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking—the next generation whole grain cookbook. 125 black & white illustrations, 16 color pages, index.
Reviews
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I'm a big fan of King Arthur, both for their books and their products. I'm really disappointed in this book, though. So far, almost everything I've tried has come out like a brick. Although I'm not a novice baker, I do follow their directions carefully, to the point of using a scale instead of volume measurements. The yeast breads and biscuits have been like lead. The only thing I have liked up to now is the pancake mix, but I don't think that one recipe is worth the price of the book. I'll try a few more things before I give up.
reviewed by vern on November 23, 2006 5:30 PM
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This cookbook is simply wonderful. It's a big fat beautiful book that's a pelasure to read and use. The recipes are all whole grain, some also contain unbleached white flour, but most are entirely whole grain. This is written by the King Arthur Flour folks so they do recommend their flours which are readily avaiable. I've made two recipes-honey whole wheat bread which was sweet and delicious, and oatmeal cookies, also delicious. The recipes are not necessarily low calorie, the cookies call for real butter, but if you love to bake this is a healthy way to go. I'm an experienced baker and this book has so much information about using whole grains that it's like a whole new world of baking is opening up to me. I use the King Arthur white whole wheat flour with excellent results. Some recipes do have to rest overnight, but they are clearly marked. I can't wait to make all the bread recipes including those that use a whole wheat levain. This is a must for anyone who loves to bake and wants to get more whole grains into their diet.
reviewed by motivations on November 26, 2006 2:33 PM