CDN$ 26.91
  • List Price: CDN$ 35.95
  • You Save: CDN$ 9.04 (25%)
FREE Shipping on orders over CDN$ 35.
Only 4 left in stock (more on the way).
Ships from and sold by Gift-wrap available.
Good to the Grain: Baking... has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Good to the Grain: Baking with Whole-Grain Flours Hardcover – Mar 1 2010

5.0 out of 5 stars 1 customer review

See all 5 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
"Please retry"
CDN$ 26.91
CDN$ 19.98 CDN$ 19.97

99 by Wayne Gretzky 99 by Wayne Gretzky

click to open popover

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Product Details

  • Hardcover: 208 pages
  • Publisher: Stewart, Tabori and Chang (March 1 2010)
  • Language: English
  • ISBN-10: 1584798300
  • ISBN-13: 978-1584798309
  • Product Dimensions: 22.9 x 2.5 x 22.9 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #166,856 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

Product Description

About the Author

Kim Boyce is a former pastry chef (at Spago and Campanile). She lives in Los Angeles with her husband, who is a chef at Spago, and two daughters. While at Campanile, she helped Nancy Silverton with her Sandwich Book (Knopf, 2002) and has cooked alongside chefs like Mario Batali, Claudia Fleming, Lidia Bastianich, Alice Waters, and Anthony Bourdain. She has contributed to Bon Appetit and has been featured in the Los Angeles Times on numerous occasions (both as subject and contributor).

Customer Reviews

5.0 out of 5 stars
5 star
4 star
3 star
2 star
1 star
See the customer review
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
If you already like baking, you'll love the recipes. If you want to start baking and would like lots of tips and explanations, this book has what you need. This is NOT a gluten-free cookbook; most of the recipes include all-purpose wheat flour. And they're all delicious. Well worth it.
2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse

Most Helpful Customer Reviews on (beta) 4.6 out of 5 stars 91 reviews
533 of 545 people found the following review helpful
3.0 out of 5 stars Baking "with" whole grains, but not "of" them May 2 2010
By Alicia - Published on
Format: Hardcover Verified Purchase
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.
104 of 106 people found the following review helpful
5.0 out of 5 stars Amazing cookbook, batting 1000 so far. March 9 2010
By M. Curnutt - Published on
Format: Hardcover Verified Purchase
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+
61 of 66 people found the following review helpful
5.0 out of 5 stars Makes you feel like a REAL baker! April 4 2010
By Cottage Wood Hill - Published on
Format: Hardcover Verified Purchase
I love this book! I just know it's going to change my life. I've never been confident about baking, er, I should say I never was, but I am now. I heard Kim interviewed on the radio and when she was talking about all the different flours it really opened up the whole idea of baking to me. I had no idea there were so many interesting possibilities with all these different grain flours.

I bought two copies of her book and gave one to a baker friend. I've had it two weeks and have made five things: cast-iron flatbread, corn gruyère muffins, cheddar biscuits, sand cookies, and tonight the olive oil bread. All of them have been fantastic. I made the flatbread and asked my boyfriend to make some kind of fajitas with it, and he did and we were in heaven. We took Kim's suggestion on the muffins and he made chili to go with them. A couple of nights ago I made the sand cookies at midnight and making them without a bowl or utensils was like a meditation. Only your hands and it really looked and felt like sand. Was a wonderful experience and would be fun for kids learning how to bake.

Tonight I made the olive oil cake with rosemary and bittersweet chocolate. Was crazy good, like a cross between bread and cake. I really can't stand super sweet things so this was perfect. My housemate, who has tried all of them, said it was the best so far, and she has been raving the whole time. She gave me notice she was moving out before I got the book but said I was making it really hard to leave with all this baking I'm doing! Oh, and I forgot to mention that before I started on the first recipe, I went out and bought all the flours she uses in the book, so I would be prepared. I'm just so excited to keep baking, and to try the next recipe. She is really creative and has clearly put a lot of thought into this book.

I have so much anticipation for each recipe because they are all consistently wonderful. As soon as I finish one, in my mind I say, "Ok, which one will I make next?" I'm possessed with the new desire to bake, and all my friends love it. My only criticism would be that she doesn't mention how many each recipe will serve, but I do love the way she clearly puts out the ingredients and separates them into "wet mix" and "dry mix". I'm totally hooked and can't wait to make ALL the recipes, and then buy her next book!
9 of 9 people found the following review helpful
3.0 out of 5 stars Would have given it 4.5 stars if ingredients were measured by weight Nov. 19 2013
By Flojo - Published on
Format: Kindle Edition Verified Purchase
I have to say I really like this book. Not only Kim Boyce helps us to use old grain flours in an interesting way she also shares innovative ideas that go beyond your standard muffins, cookies and cakes. The persimmon chocolate muffins and beet pancakes, amongst others, are not only attractive but also delicious. My big pet peeve though is that she uses cups to measure ingredients. No serious baker measures ingredients without the use of a scale, for accuracy and consistency. I am surprised the author and her editors completely ignored this fact.
33 of 34 people found the following review helpful
4.0 out of 5 stars Not what you think, and often better Nov. 29 2010
By Chilewheel - Published on
Format: Hardcover Verified Purchase
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.