Foreword

Since there are so many cookbooks on the shelves these days, I feel very strongly that if you are going to write one, it should be something nobody has done before, and with Good to the Grain, Kim Boyce has clearly met that standard. Before I’d eaten a bite from any of the recipes, I looked at the table of contents and thought, “Wow! This isn’t just another collection of recycled recipes. These are truly original.” When I actually tasted the baked goods that came from these recipes, I was convinced Kim had created a book that really had a reason to be on the shelves, a book that people would discover was invaluable, and one they would come to love.