King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
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.
Product Details
Editorial Reviews
From Publishers Weekly
There's only so much room on the kitchen bookshelf for those 600-page baking bibles on the kitchen bookshelf, but this one's worth its weight in whole wheat flour. This fun, easy-to-follow tome is broken down into 11 basic chapters (including Yeast Breads, Cakes, Pastry and Pies), and will satisfy both health conscious bakers (Spelt Pita, Sesame Barley Bread) as well as the more gluttonous (Carmel Blitz Torte, Banana Chocolate Chip Muffins, and Triple Ginger Pancakes). Methods such as kneading dough and folding pie crust are depicted with easy-to-follow black-and-white illustrations. Sidebar topics, however, are a little haphazard—ranging from Enjoying Soybeans to Organic Plastic—yet recipe headnotes are helpful and worth the ink. Each recipe ends with detailed nutrition information, broken down per serving (including caffeine, calcium and iron amounts). In the end, this is a good buy for more than just the whole-grain enthusiast. (Oct.)
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About the Author
King Arthur Flour is not only the nation's oldest flour company, it is the single largest educator of home bakers in the world. Founded in 1790 and employee-owned since 1996, the company conducts national baking-class tours that provide free instruction to thousands of bakers across the country, as well as instruction through its baking education center in Vermont. In 2004, The King Arthur Flour Baker's Companion won the James Beard Foundation's coveted KitchenAid™ Cookbook of the Year. In 2005, The King Arthur Flour Cookie Companion was nominated for an IACP award. The company's expertise has been featured in many national publications, including Food & Wine, The New York Times, and People. Its headquarters are in Norwich, Vermont.
Customer Reviews
Whole Grain Baking is a wonderful book
I purchased a grain mill about a year ago. Although I like the whole wheat flour in bread, I was hesitant to use it in other recipes. The King Arthur Flour Whole Grain Baking cookbook has allowed me to use whole grain flours in every sort of baking you could imagine, from cookies and cakes to pizza crust and many different breads. I have tried maybe a dozen recipes so far, and haven't found a bad one yet. The Lemon-oat squares were a big hit with my family (p. 365). I also liked the walnut whole wheat bread. I am planning on trying the Lemon-Barley scones tonight.
Huge Array Of Great Receipes
As it says in the foreward- this is not a "health food" cookbook.
It still has butter, shortening and refined sugar as ingredients. Which is exactly the reason you should buy it. You don't have to turn into a vegan organic home-miller to get a little more out of your food.
I'm a believer in all things in moderation and what good is healthy food if you don't want to eat it??? This book gives you a good way to work whole foods into your diet without chewing on something that tastes like cardboard. There are recipes for "normal" things like chocolate chip cookies and chocolate cake, and then you can get more adventurous and try different more exotic things like spelt pancakes and barley bread.
"But I've never even heard of spelt!" You're right, you haven't because the American Industrial Farm relies almost completely on corn, soybeans and to a lesser degree, wheat. But it's nice to decide what's good for yourself rather than having ADM, Cargill and Monsanto decide for you.
You'd be surprised at how good food can taste good when you make it yourself instead of relying on a supermarket to deliver frozen, freeze dried, preserved fake everything to you. And then when you think of what you have to pay for it! There are a lot of make ahead and freezeable recipes for people on the go who don't have time to bake everyday.
If you have been turned off by whole wheat or oat bread that you've had from the supermarket, you should try the home versions and see the difference. An important point is that most whole grain doughs- especially whole wheat- benefit from an overnight stay in the fridge before baking to allow the wheat to absorb the liquid. It makes a huge difference.
Oh and this book is huge. HUGE. 612 pages! All the different baked goods are represented from muffins to cobblers to cakes. I haven't even gotten past chapter 4 and I have so many things tabbed off to try.
This is a good companion to the other King Arthur books available and I highly recommend them all, especially this one.
Wonderful Recipes
I love this cookbook. Have used many of the recipes, from breads, muffins, cakes and cookies, and they've always turned out great. Love the idea of whole grains and healthier eating. This book really fits the bill!
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