Good to the Grain: by Pete Mulvihill

Don’t forget: the book mentioned below is available at 20% off for tablehopper readers for two weeks following this mention at Green Apple Books—simply use the code “tablehopper” at checkout (either at the store or online) for your discount (if ordering online, just write “tablehopper” in the order comment field—when they process the order, you’ll get your discount).

Good to the Grain: Baking with Whole-Grain Flours

Good to the Grain: Baking with Whole-Grain Flours
Kim Boyce

With spring in full swing, I suppose I shouldn’t be cranking up the oven. But lately, the eating habits of one of my four-year-old twins has devolved towards the “white food only” diet so many parents fear. So since I’m trying to keep some nutrients in his diet, without going all yeast-powder-on-popcorn on his (little) ass, we’ve recently started baking together from Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce.

And really, kids or not, if you’re going to indulge in pastries, muffins, pancakes, etc., you might as well get some protein, fiber, and vitamins, eh?

Then again, in baked goods, healthiness is NEVER supposed to be the point. Luckily, Boyce has made a point of developing these 75 original recipes with flavor, texture, and presentation as primary goals. In fact, the book tacitly argues that we’ve been depriving ourselves by using mostly refined white flour.

Boyce has cred: she is the former pastry chef at Spago and Campanile, and she’s a mom. Not that this is a book only for parents; anyone interested in baking should explore Good to the Grain. But just so you know, this is a wholly original book from a well-respected pastry chef.

Why deprive yourself and your friends of Strawberry Barley Scones? Coconut Cookies? Apricot Boysenberry Tarts? Come to think of it, maybe spring is the time for this book, what with the good produce coming our way over the next few months.

The book is divided by flour type, and these flours are nowadays pretty easily found. Oh, and there’s a bonus chapter of jams and compotes which figure in many recipes. So go get some spelt or teff or amaranth, fire up your oven, roll up your sleeves, and get baking (healthier).

Thanks for reading.