High praise for Kim Boyce’s GOOD TO THE GRAIN in last week’s New York Times Book Review cookbook roundup!
“Given the first family’s leanings toward healthier food, they might want to get a copy of GOOD TO THE GRAIN: BAKING WITH WHOLE-GRAIN FLOURS (Stewart, Tabori & Chang, $29.95). Kim Boyce worked in the pastry departments at Spago and Campanile in Los Angeles before leaving to raise her children. Her epiphany? If you’re going to have all that butter and sugar, you might as well use healthy flour. Teff? Spelt? Kamut? Why not? What’s not to love about coppery rye pretzels, buckwheat scones filled with intoxicating fig butter or rich multigrain popovers? Some recipes can’t avoid the health-food-store association, like quinoa porridge (get over it: it’s delicious), but the whole feels modern and tasteful. Lovely and inventive, Boyce’s book is more Martha than Moosewood.”
The New York Times loves Kim Boyce’s GOOD TO THE GRAIN
High praise for Kim Boyce’s GOOD TO THE GRAIN in last week’s New York Times Book Review cookbook roundup!
“Given the first family’s leanings toward healthier food, they might want to get a copy of GOOD TO THE GRAIN: BAKING WITH WHOLE-GRAIN FLOURS (Stewart, Tabori & Chang, $29.95). Kim Boyce worked in the pastry departments at Spago and Campanile in Los Angeles before leaving to raise her children. Her epiphany? If you’re going to have all that butter and sugar, you might as well use healthy flour. Teff? Spelt? Kamut? Why not? What’s not to love about coppery rye pretzels, buckwheat scones filled with intoxicating fig butter or rich multigrain popovers? Some recipes can’t avoid the health-food-store association, like quinoa porridge (get over it: it’s delicious), but the whole feels modern and tasteful. Lovely and inventive, Boyce’s book is more Martha than Moosewood.”
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