Product Description

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

• Amazon Sales Rank: #9139 in Books
• Published on: 2006-10-09
• Number of items: 1
• Binding: Hardcover
• 544 pages

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

Easy & Healthy Whole Grain Recipes
Great cookbook! It provides a lot of easy and healthy recipes. There's also plenty of healthier versions of sweets.

Actual EXPLANATIONS on how whole grains cook!
When I finished reading In Defense of Food: An Eater's Manifesto , I was determined to eat whole grains baked without high-fructose corn syrup. My first try at whole wheat bread (whole wheat flour, yeast, salt, oil, water) was horrid -- dry, heavy, bitter -- and I almost gave up. Enter the King Arthur FLour Whole Grain Baking book. And it saved me!

This cookbook is unique in that it explains the peculiarities of the whole grains and how they are best handled to produce baked goods closest to the fluffy, tender products we're used to eating. And, yes, adding orange juice to whole wheat actually does eliminate the "tannic" or bitter taste you sometimes get from whole wheat. Now I have to find me some whole wheat pastry flour so I can make the Peach Melba Jelly Roll... Mmmmmmmm.

Awesome Hummus!
I have yet to make the many baking recipes, but to our surprise, there is a hummus recipe in the pages of this book that turned out to be just like a restaurant's! It is on the money for texture and flavor! Nice surprise and we are looking forward to trying more complex recipes in the future.