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Good to the Grain


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Good to the Grain
Good to the Grain
Good to the Grain
Good to the Grain

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Product Information

Kim Boyce with Amy Scattergood; photographs by Quentin Bacon; foreword by Nancy Silverton
Stewart, Tabori and Chang
Page count:
9.4" x 9.4" x 0.9"

Why We Love This

Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours proving that whole-grain baking is more about incredible flavors and textures than anything else.

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