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Good to the Grain: Baking With Whole-Grain Flours (Anglais) Relié – 2 mars 2010

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Descriptions du produit

Présentation de l'éditeur

When Kim Boyce left the world of professional pastry chefs to stay at home with her two small children, she soon realized that her attempts to feed them good, homebaked treats left them hyperactive and crashing in the afternoon. Too much sugar, too many refined flours, not enough wholesomeness at all. She started experimenting with her favourite recipes, using whole grain flours like graham and buckwheat, turning out muffins and cakes that had great flavour and didn't make a nutritionist blanch. Boyce feels that baking with whole grains should be about flavour as much as anything else. Imagine health-food ideals combined with seasonal fruits, pastry chef flair, and deliciousness. "Good to the Grain" is for anyone who respects the ideals behind the real food movement, but wants to eat food that is unmistakably delicious. It will appeal both to novice bakers making their first muffin and to accomplished bakers yearning for old time favourites with updated ingredients. The grains featured are barley, corn, oat, quinoa, buckwheat, kamut, millet, rye and spelt. "Good to the Grain" gathers together some 75 recipes for muffins, biscuits, scones, pancakes, waffles, crepes, cakes, breads and porridges. Recipes include Oat Muffins with nutmeg and crumble; Multigrain Biscuits that have all the lightness of their white flour counterpart combined with the malty goodness of barley flour; Raisin and Wild Rice Pudding; Cornmeal Waffles topped with raspberry compote; Oatmeal Pancakes made with maple sugar, lending a delicate sweetness; and, an Apple Graham Coffee Cake. Readers will find recipes for a sandwich loaf that can double as a pizza dough, a crunchy granola bar packed with oats and seeds, and a quick guide to making fruit and nut muesli to store in a big glass jar. The book will explain the benefits of whole grains, and will be backed with helpful information, from tools to insider baking tips to how to shop for fresh grains in a world of packaged goods. Chapters include: Weekend Baking; Jams, Spreads, and Compotes; Breads; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins.

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Format: Relié
Je m'interdis pourtant d'acheter des livres de cuisine sans les avoir feuilleter mais j'ai fait confiance aux conseils de Clea du blog Cleacuisine et je me le suis offert, sans aucun regret !
Ce livre (en anglais, mais abordable) est une mine de superbes recettes de patisseries classées autour de différentes farines, souvent méconnues : farine de Teff, Amaranthe, Quinoa, Avoine, Complète, Seigle, Orge, Sarrazin... Chacune a une saveur bien à elle et comporte des atouts nutrionnels contrairement aux farines 'blanches'. Au délà des farines complètes, l'auteur utilise également du sucre complet et elle explique dans son introduction comment elle a procédé pour élaborer ces recettes, très intéressant !
Beaucoup de recettes de muffins, de cookies, de pancakes, de pâtes à tarte et patisseries américaines supplément à la fin avec des recettes de compotes et confitures.
J'ai développé une addiction pour les cookies au chocolat et à la farine complète, un vrai régal ! On pourrait presque se passer des pépites tellement la pâte est goûteuse. J'ai testé également les muffins à la carotte à base de farine d'épeautre, je les ai trouvés très moelleux (approuvés également par un collègue qui faisait la tête rien qu'à l'idée de manger un dessert 'à la carotte' et il a adoré au point qu'il en a repris !)
Le seul point faible que j'y trouve sont les mesures en cups, onces et en cuillères... mais à la fin du livre il y a les conversions ce qui est très apréciable.
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Amazon.com: 4.6 étoiles sur 5 93 commentaires
545 internautes sur 558 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Baking "with" whole grains, but not "of" them 3 mai 2010
Par Alicia - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is gorgeous, and a great choice for those who are trying to add variety to their baking and sneak in some whole grain goodness. I admit to being disappointed though when I got it and realized that the majority of recipes call for a significant amount of all-purpose white flour. After all the glowing reviews I had hoped that somehow (miraculously!) someone had finally figured out how to make these delicious treats without it. She addresses this head-on at the start of the book and talks about the compromises she's had to make to retain the texture and loft of the baked goods, but I hadn't seen it mentioned in any reviews so I wasn't aware of it when I purchased it online. I'll still enjoy it, and look forward to happily making many of these delicious recipes. I'll just make them less frequently than if they were "of" whole grain rather than "with" whole grain.
107 internautes sur 109 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing cookbook, batting 1000 so far. 10 mars 2010
Par M. Curnutt - Publié sur Amazon.com
Format: Relié Achat vérifié
I am so impressed with this cookbook. I've posted pics of some of the things I've tried out of it so far -- the whole wheat chocolate chip cookies, the Spelt Flour Currant scones and the Sweet Potato Muffins (with buttermilk, yogurt and medjool dates). All 3 recipes I followed pretty much to the T, and all 3 came out just fantastic. Really, really good stuff. I can't wait to try more of these recipes. It is so fun to work with the different flours, and apparently Kim put a whole lot of care and precision into making sure that each of these recipes works just right. I'm very, very happy with this purchase and can wholeheartedly recommend this cookbook to anyone interested in trying out baking with new types of flour. A+
4 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A great introduction to working with Whole-Grains 14 novembre 2013
Par Wild Thing Foodie - Publié sur Amazon.com
Achat vérifié
I really wanted to give this cookbook 5 stars, but she should have included weights in her recipes - particularly at her level of baking expertise. Many other cookbooks written by chefs with less experience have them. I read her book in one sitting and really appreciated her personal attention to instructions and introductions to whole-grain flours. I don't agree with the reviewers who complain about her using white flour. She explains it perfectly well as to why she combines them. As other reviewers commented, the chocolate chip cookie and figgy scones recipes are awesome. The recipes take out the fear of working with Whole-Grain flours. I automatically buy cookbooks written by chefs who have worked with Nancy Silverton or Alice Waters. Their flavours are cleaner and they bring some professional secrets into the home kitchen. If Kim writes another cookbook, I'll buy it - but maybe use a better format that includes weights.
33 internautes sur 34 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Not what you think, and often better 30 novembre 2010
Par Chilewheel - Publié sur Amazon.com
Format: Relié Achat vérifié
I found out about this book from an interview in a local weekly, Portland, Oregon paper, where the author resides and I work. Ms. Boyce, a former pastry chef at famed LA restaurant Campanile, moved to Oregon not long ago with her chef husband and family. Adding to her bona fides was the fact that while in California, she worked with "Secrets of Baking" author Sherry Yard, whose book I also own. Her initiation in whole grain experimentation began as a result of wanting to make healthier baked treats and pancakes for her kids. Lots of experimentation and development later, "Good to the Grain" was a reality. The book's chapters are divided into grain types with plenty of recipes using each. Everything is clear and directions are easy to follow. Muffins, cookies, breads, flatbreads, pies and bar cookies are among the many offerings. Some of the more esoteric grains used include, rye, spelt, quinoa and amaranth.I bought the book after tasting some of the recipes at a specialty coffee house for which Ms. Boyce supplies baked goods. They were interesting and the crust of her hand pies, made with spelt flour as well as wheat, was one of the best I'd had. This is a point of which those contemplating purchase of the book should be aware. This is NOT a book about baking with only whole grains. Trained pastry chefs understand that the exclusive use of whole grains frequently doesn't produce a desirable texture or flavor in many pastry items. The auhor combines different types of flour in many recipes to achieve a flavor and texture balance and enhancement. This book is a good primer for beginning and more advanced bakers in the use of whole grains in breads and pastries.
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Thanks to the other reviewers for recommending this book! 9 juillet 2012
Par michle - Publié sur Amazon.com
Format: Relié Achat vérifié
I'm a novice, somewhat health-conscious, baker. As other reviewers noted, the recipes are not 100% whole-grain based, but as sweets with plenty of sugar, they are not meant to be wholesome. They are just somewhat healthier than the average dessert. The author's stated goal is to bring out the extra flavor and texture inherent in the unusual grains.

I've tried several recipes by now, following all directions very closely as I haven't much baking experience, and all have come out truly fantastic. The textures and flavors are richer than most baked goods - they're not overly-sweet and overly-processed. So far I haven't baked anything that hasn't been followed by a request for a recipe (the ultimate compliment:) I've tried the Quinoa Cookies (absolutely delicious and unique), Molasses Bran Muffins (super healthy with only 2 spoons sugar & 3 spoons butter, all whole grains), Peach Ginger Muffins, and of course the whole-wheat chocolate chip cookies that so many reviewers raved about. I plan to and am looking forward to trying many other recipes!

My only qualm is that too many recipes are 'wasted' on pancakes, waffles, and granolas. Oh, and more pics of the finished product would've been nice (instead of as in one recipe, a pic of the empty muffin tin!) Nevertheless, I'd highly recommend this book. I'm glad the other reviewers nudged me into buying it.
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