You cannot go wrong with a cookbook from Vermont's own King Arthur Flour. It is a great pleasure to recommend their latest which is certain to become a must-have for all serious bakers. King Arthur Flour Whole Grain Baking presents over 500 pages of fabulous recipes using the whole grains--whole wheat, corn, oats and rye (and a variety of "minor" grains). The table of contents includes major headings for breakfasts and quick breads, yeast breads and sourdough, and cakes and pastry plus many more.

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.

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.

Publisher: Countryman
Distributor: W. W. Norton
Publication Date: 10-09-2006
Pages: 544
Measurements: 10in X 8in