Kim Boyce

Good to the Grain: Baking with Whole-Grain Flours (Stewart, Tabori & Chang)




Kim Boyce is a former pastry chef at Spago and Campanile.  While at Campanile, she helped Nancy Silverton with her Sandwich Book (Knopf, 2002) and cooked alongside such chefs as Mario Batali, Claudia Fleming, Lidia Bastianich, Alice Waters, and Anthony Bourdain.

Kim has contributed to Bon Appetit and been featured in the Los Angeles Times on numerous occasions.  She lives in Portland with her husband, a chef, and their two daughters.


“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

“What a helpful (and beautiful) guide for those who want to bake well with grains other than wheat and use flours other than white.  Good to the Grain is full of promises that will deliver given the practiced hands of its author.” —Deborah Madison, author of Vegetarian Cooking for Everyone and What We Eat When We Eat Alone

“Kim Boyce not only demystifies baking with whole grains in Good to the Grain, she inspires, too!  I’m grateful to her for doing all the work necessary to make whole-grain baking as wonderful and scrumptious as traditional baking.”  —Claudia Fleming, author of The Last Course

“Kim introduces us to many underused, good-for-us flours and grains that most of us never use and gives scores of enticing ways to incorporate them into our everyday baking that take them out of the realm of health food.  They are simply tempting, delicious dishes to be made part of our everyday meals.”  —Lindsey Shere, author of Chez Panisse Desserts

“There was a point in my life when I realized limiting myself to baking with all-purpose flour was like limiting myself to painting with just one color.  Kim Boyce’s collection of beautifully rustic recipes inspires us to move enthusiastically into teh rich palette of flavorful whole-grain flours and explore all they have to offer.  I just can’t get enough of this book.”                        —Heidi Swanson, author of Super Natural Cooking

“Kim Boyce adds a whole new layer of flavor to baking and ‘griddling.’  A gifted pastry-chef-turned-mom, Kim presents her inspired, cozy recipes with a warmth and enthusiasm that will have you running for your muffin tins and waffle irons.  Sure, we’ve had whole-grain cakes and breads before, but not like these!”  —Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook


"Kim Boyce's beautiful book, Good to the Grain, should be the one that finally tips the scales and gets everyone baking with whole grains.  We say we want to do it and now all excuses are gone--these recipes are fabulous, delicious, and easy to follow.  The whole-grain revolution is here to stay!"

--Peter Reinhart, author of Peter Reinhart's Whole Grain Breads and Artisan Breads Every Day