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Good to the Grain

by Kim Boyce


Kim Boyce moves beyond bleached wheat flour and shows how whole-grain baking can be uniquely delicious. Barley, rye, amaranth, and teff flours update your favorite desserts with a complex and nutritious flavor profile. Don’t miss her chapter on jams, compotes, and fruit butters as well.

from the publisher

Whole Grains for a New Generation... takes a fresh and creative perspective on the latest major cooking trend: whole grains. Liana Krissoff presents delicious recipes for modern everyday cooks and kitchens. With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, Liana Krissoff shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.

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Original Publisher
Stewart, Tabori & Chang (Abrams)
Date of publication

Recommended by

Maggie Hoffman

Food & drink writer

This beloved book features tender, wonderful baked goods made with flavorful grains beyond your average flours. Everything I've made has been terrific.

Aran Goyoaga

Food Writer, Stylist & Photographer

Molly Wizenberg

Blogger and cookbook author