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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

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Overview

Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.
King Arthur Flour Whole Grain Baking will open up the home baker's repertoires to new flours, new flavors, and new categories of whole grain baked goods. Includes helpful tips, how-to illustrations, sidebars on history and lore, and more than 400 delicious, inviting, and foolproof recipes.
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Overview

Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.
King Arthur Flour Whole Grain Baking will open up the home baker's repertoires to new flours, new flavors, and new categories of whole grain baked goods. Includes helpful tips, how-to illustrations, sidebars on history and lore, and more than 400 delicious, inviting, and foolproof recipes.

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Editorial Reviews

Publishers Weekly
There's only so much room on the kitchen bookshelf for those 600-page baking bibles on the kitchen bookshelf, but this one's worth its weight in whole wheat flour. This fun, easy-to-follow tome is broken down into 11 basic chapters (including Yeast Breads, Cakes, Pastry and Pies), and will satisfy both health conscious bakers (Spelt Pita, Sesame Barley Bread) as well as the more gluttonous (Carmel Blitz Torte, Banana Chocolate Chip Muffins, and Triple Ginger Pancakes). Methods such as kneading dough and folding pie crust are depicted with easy-to-follow black-and-white illustrations. Sidebar topics, however, are a little haphazard ranging from Enjoying Soybeans to Organic Plastic yet recipe headnotes are helpful and worth the ink. Each recipe ends with detailed nutrition information, broken down per serving (including caffeine, calcium and iron amounts). In the end, this is a good buy for more than just the whole-grain enthusiast. (Oct.) Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781581572629
  • Publisher: Countryman Press, The
  • Publication date: 10/6/2014
  • Edition description: Reprint
  • Edition number: 1
  • Pages: 640
  • Sales rank: 112,690
  • Product dimensions: 7.90 (w) x 10.00 (h) x 2.10 (d)

Meet the Author

King Arthur Flour is the largest single educator of bakers in the world. Employee owned since 1996, the company conducts a yearly national baking class tour that has provided free baking classes to many thousands of bakers across the U.S. The company also publishes The Baking Sheet, a newsletter of recipes and baking information. The
Baker's Catalogue, a wholly owned subsidiary, sponsors an online baking forum, The Baking Circle, on its parent company's Web site. The company's 2003 release, The King Arthur Flour Baker's Companion,
was selected as one of the best cookbooks of the year by Food &
Wine, People, and many other national publications. Other books by King Arthur Flour include The Original King Arthur Flour Cookbook, The King Arthur Flour Cookie Companion, and King Arthur Flour Whole Grain Baking.

All the bakers at
King Arthur Flour work from their 12-sided post-and-beam headquarters in
Norwich , Vermont.

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Customer Reviews

Average Rating 4
( 17 )
Rating Distribution

5 Star

(10)

4 Star

(3)

3 Star

(1)

2 Star

(1)

1 Star

(2)

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Sort by: Showing all of 17 Customer Reviews
  • Posted March 9, 2009

    Superb Resource for the Serious Whole-Grain Baker

    This superb resource has revolutionized by approach to baking by teaching me a great deal about the existence of many uncommon whole grains and the use of yeast in baking. The writing style is refreshingly informal while the intelligent explanations are thorough and seriously presented. The book is substantial in every sense of the word. Its content is enhanced by pleasing illustrations that further invite the reader into an enticing new world of aromas and tastes. Through learning to bake in the King Arthur Flour manner, I've been motivated to access the KA web site for advice, ideas and baking supplies. I greatly enjoy being a part of the King Arthur Flour baking "sub-culture" and highly recommend this book without qualification.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted October 4, 2008

    Buy for the Pumpkin Pie recipe, if nothing else!

    If you're new to whole grains, take the time to read the intro, and go with the suggested recipes to get you off to a smooth and easy start. You'll become a convert! The whole grains add incredible depth and flavor to old stand-by recipes, like pie crust and banana bread. I thought all pumpkin pie recipes were the same until I tried the one in this book. It's phenomenal! My husband and son loathed the idea of healthy or whole grain foods, but that pie and chocolate zucchini cake won them over. I don't just bake from this because the recipes are whole grain, but rather because they're so delicious! The care, dedication, and testing that went into this book really show!

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted December 29, 2007

    A reviewer

    Hats off to those who perfected these recipes! I've tried dozens of them, and each one has been a hit with family and friends, most of whom have no idea they're eating something 'whole grain.' The whole wheat pie crust recipe is the real hallmark of this book. I always left as much crust uneaten as possible whenever I had a slice of pie, but this crust is so full of flavor, light, delicate, and complementary to fillings like apple and pumpkin that I never leave a crumb left on the plate! Yes, it can be daunting at first to bake with some of these ingredients (I never heard of spelt flour before buying this book), but it's well worth it.

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted July 16, 2008

    outstanding recipes!

    I found this book to be very helpful in trying to increase whole grains into my diet. There's lots of good information concerning how to use whole grains, how to use them in your own recipes, as well as lots of great recipes! I have tried several so far, and they have all turned out great! Also, the nutritional information included with each recipe is very helpful.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted March 21, 2007

    Looks great..... but!

    This book looks great, just haven't been able to bake much of anything because i need to order the special flours it takes to make a majority of the recipes (maybe if you have a whole foods market near or organic food store it would be easier to jump right in and bake something). Good thing king arthur ships!

    1 out of 1 people found this review helpful.

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  • Posted September 13, 2013

    Fabulous whole grain baking source

    Wonderful,reliable recipes. All I've tried are delicious.
    The King Arthur website is great, too, a real person responds to your baking questions.
    Worth getting to know this company!!

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  • Posted August 22, 2013

    Amazing "go to" book!

    A great resource for whole grain bakers. Easy to follow recipes.

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  • Posted March 9, 2012

    a worthy book for the baker

    This has some great recipes. I want to try several of them!

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  • Anonymous

    Posted February 24, 2012

    Great if you have the ingredients

    This book is wonderful if you have access to the specialty flour or own a grain mill. I love baking from this book. Everything has come out wonderfully and healthy too.

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  • Posted January 29, 2012

    Highly Recommended if you love whole grain baking.

    This cookbook is huge, but amazing. Everything I have tried has been fantastic. If you love whole grains you will love this cookbook!

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  • Anonymous

    Posted August 8, 2009

    Great but...

    Excellent resource for whole grain baking, but I would have loved if more of the recipes used ONLY whole wheat/whole grain flours rather than a combination of white and wheat flours. Since white whole wheat is now more readily available, I would have expected to see more recipes that used this ingredient exclusively as well. Regardless, it is still an excellent book to use for whole grain baking.

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    Posted March 8, 2010

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    Posted May 29, 2010

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    Posted April 22, 2010

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