King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks)
by King Arthur Flour
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Book Summary Information
Author: King Arthur FlourEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-10-09
ISBN: 0881507199
Number of pages: 544
Publisher: Countryman Press
Book Reviews of King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks)
Book Review: This book is a revelation
Summary: 5 Stars
If you do a lot of baking, I strongly encourage you to consider getting this book. It is a comprehensive 612 page tome of whole wheat baking. The writing style is just to my liking - the recipes aren't so long that you can't follow them, but all of the necessary tips to really make your recipe a success - and allow you to continually learn more about baking along the way - are there. Longer introductions to some sections make for enjoyable reading on the couch. The recipes use just as much sugar, butter, and eggs as their all-purpose-flour versions, so moderation is still called for. However, you will instantly be able to substantially increase the amount of whole grains that you eat, and will most likely very much enjoy the process. I just bought the book last week and have made bread, coffee cake, and banana bread, all of which were delicious. The loaf of bread literally took me back to my grandmother's dinner table, very surreal and appreciated. Each bread was very moist and the flavor is deeper than regular bread, but in an addicting satisfying sort of way that makes you wonder if "regular" bread will ever stack up again. With this book, you can make yeast and sourdough breads, flat breads, crackers, tortillas, pita bread, quick breads, muffins, coffeecakes, biscuits, scones, doughnuts, pancakes, waffles, oatmeal, granola, crisps, cobblers, puddings, cookies, bars, cakes, pie, and quiche. I suppose there are some folks who might not like whole grains in any form, but these recipes are nothing like the stereotypical dry, boring whole wheat recipes you might associate with whole wheat flour.
[If you bake just a few times a year, you may want to stick to the free recipes on King Arthur's Website - this book will take up a lot of room on your shelf!]
Practically speaking, King Arthur recommends that you use their brand of whole wheat flour, or adjust the water content as needed in their breads. I already use their flour so that wasn't a big deal. King Arthur sells two main kinds of whole wheat flour - regular whole wheat and white whole wheat (slightly less fiber and bakes lighter) - available in most grocery stores and on their website. The cookbook also calls for a dozen specialty flours/items. If you're just dipping your foot into the water, you can make many of the recipes just with regular whole wheat flour; it is used in 360 of the recipes, though many of these also call for another kind of specialty whole grain flour in combination (you can still make 63 of them with ONLY whole wheat flour). White whole wheat flour is called for in 28 additional recipes; 57 recipes call for either type of WW flour; and in three of them you can substitute barley flour. To really get the most out of this book, however, you will (eventually) need to purchase some other flours.
The main specialty flours that the book calls for are Whole Wheat Pastry Flour (77 recipes - many of these also call for another type of flour), Barley Flour (36 recipes), Spelt Flour (26 recipes), Whole Cornmeal (26 recipes), Pumpernickel/Whole Rye Flour (24 recipes), Oat Flour (23 recipes), and Potato Flour or Potato Flakes (15). I found all of these except potato flour in my Henry's natural grocery store (North Park, CA), and they are also all sold at King Arthur's website. Bob's Red Mill and Arrowhead Mills also make many of these types of flour. They store fine in the freezer, so you can always pick up a few bags of specialty flour at a time to increase your recipe options.
A bit more on the practical stuff... There are also some ingredients used in just one to five recipes each: almond flour, barley malt extract, brown rice flour, cracked wheat, Turbinado sugar, durum (semolina) flour, fennel seeds, steel-cut oats, malted milk powder, malted wheat flakes, medium rye flour, white rye flour, millet, oat bran, vital wheat gluten, wheat berries, wheat bran, and buckwheat flour. But don't be intimidated. Your natural food store may have more of these items than you would think (mine sure did), King Arthur sells most of them also, and if you really can't track it down, there will only be a few recipes that you can't try.
But really, this isn't about the practical stuff, it's about the REALLY GOOD FOOD that you will be enjoying in short time!!
In sum, the bakers at King Arthur have done all the hard work for you in perfecting these recipes, and we can just sit back (or start baking) and enjoy the results! We know that whole grains are better for us, but who knew they would be so delicious?
More King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) reviews:
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Summary of King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks)
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 pie crusts; 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. 16 pages of full-color photographs and 125 black-and-white illustrations
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