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King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) Hardcover – October 9, 2006
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Editorial Reviews
From 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“[W]orth its weight in whole wheat flour. This fun, easy-to-follow tome is broken down into 11 basic chapters....recipe headnotes are helpful and worth the ink.” (Publishers Weekly)
Customer Reviews
Most Helpful Customer Reviews
256 of 256 people found the following review helpful
By
Bundtlust
TOP 1000 REVIEWERVINE VOICE on December 11, 2006
Format: Hardcover
Verified Purchase
7 Comments
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After becoming vegetarian in 2003, I became much more conscious about adding whole grains to my diet, to the point of replacing white flour with whole grains whenever possible. In the past, baked goods with whole wheat and other grains were easily detectable as "health food." However, the talented kitchen staff at King Arthur has found ways to tone down whole wheat that pass as full-flavored, healthier counterparts of traditional favorites such as scones, pie crust, croissants, and other delectable goodies.
The book begins, appropriately enough, with breakfast (porridges, oatmeal, granolas, waffles, pancakes, French toast, muffins and scones). After a hearty foundation, quick breads, muffins, coffeecakes, biscuits and scones are explored, followed by crisps, cobblers and puddings, flatbreads and crackers, yeast breads, sourdough, cookies and bars, cakes, pie and quiche, pastry, and a guide to whole grains.
This is my first King Arthur cookbook, and I appreciate the fact that when they discuss kinds of flour to buy, they do not endlessly promote their own brand as the only choice (in fact, there are precious few mentions of King Arthur flours).
If I had to choose one baking book to have in my collection, it would be this one. The clear instructions and healthier updates of many classics are crowd-pleasers, and the cookbook itself is beautiful to look at. This is the perfect gift for your favorite (health-conscious) baker.
The book begins, appropriately enough, with breakfast (porridges, oatmeal, granolas, waffles, pancakes, French toast, muffins and scones). After a hearty foundation, quick breads, muffins, coffeecakes, biscuits and scones are explored, followed by crisps, cobblers and puddings, flatbreads and crackers, yeast breads, sourdough, cookies and bars, cakes, pie and quiche, pastry, and a guide to whole grains.
This is my first King Arthur cookbook, and I appreciate the fact that when they discuss kinds of flour to buy, they do not endlessly promote their own brand as the only choice (in fact, there are precious few mentions of King Arthur flours).
If I had to choose one baking book to have in my collection, it would be this one. The clear instructions and healthier updates of many classics are crowd-pleasers, and the cookbook itself is beautiful to look at. This is the perfect gift for your favorite (health-conscious) baker.
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133 of 136 people found the following review helpful
By
rodboomboom
HALL OF FAMEVINE VOICE on October 11, 2006
Format: Hardcover
Verified Purchase
1 Comment
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Many of us are familiar with King Arthur flours and baking advice and some even their previous two award winning cookbooks. What we didn't have from them until now was a baking cookbook using whole grains.
Many of us have laid off the baking goodies for health reasons, avoiding processed white flour and sugars, etc. Now with this tome we have what we need to get back baking!
Brownies, biscotti, cakes, pies, crackers, scones,breads, etc. There is what easily appears to be over 500 recipes on using whole grains in this things and many have advice on low fat alternatives. Helpful on each recipe is a complete nutritional breakdown. The sidebars are extremely helpful, e.g. "What's a Pinch?" specifically here of instant yeast. The line drawings are truly appreciated by those of us who dip in and out of the baking arena, so all this advice and user friendly aids in this cookbook are valued. There are around seven pages of color photos.
There is even advice on how to substitute whole grains for processed white flour, but with the caveat that likely after you've tried these recipes, you'll just seek this collection out for your baking needs. And it is extensive. So far I've sampled the Fresh Berry Tiramisu; Apple Brown Betty and several others with outstanding results. There is something here for everyone from crackers to sourdough, from cream puffs to cookies to croissants. It's a large volume which will require shelf space, but worth the investment for those who wish to still bake the goodies but desire the healthful benefits that whole grains provide.
Sources are listed, with King Arthur of course being the logical start with their extensive catalogue, however they do even provide internet suggests to find all kinds of other sources as well.Read more ›
Many of us have laid off the baking goodies for health reasons, avoiding processed white flour and sugars, etc. Now with this tome we have what we need to get back baking!
Brownies, biscotti, cakes, pies, crackers, scones,breads, etc. There is what easily appears to be over 500 recipes on using whole grains in this things and many have advice on low fat alternatives. Helpful on each recipe is a complete nutritional breakdown. The sidebars are extremely helpful, e.g. "What's a Pinch?" specifically here of instant yeast. The line drawings are truly appreciated by those of us who dip in and out of the baking arena, so all this advice and user friendly aids in this cookbook are valued. There are around seven pages of color photos.
There is even advice on how to substitute whole grains for processed white flour, but with the caveat that likely after you've tried these recipes, you'll just seek this collection out for your baking needs. And it is extensive. So far I've sampled the Fresh Berry Tiramisu; Apple Brown Betty and several others with outstanding results. There is something here for everyone from crackers to sourdough, from cream puffs to cookies to croissants. It's a large volume which will require shelf space, but worth the investment for those who wish to still bake the goodies but desire the healthful benefits that whole grains provide.
Sources are listed, with King Arthur of course being the logical start with their extensive catalogue, however they do even provide internet suggests to find all kinds of other sources as well.Read more ›
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166 of 172 people found the following review helpful
By
Laura Stokes-Gray
on October 12, 2006
Format: Hardcover
1 Comment
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Like their New England neighbors at Cook's Illustrated, the King Arthur bakers are dedicated to testing and re-testing, and above all, technique. There's a good dose of baking science, too - this is a volume Alton Brown and Rose Levy Beranbaum must assuredly have acquired for their own libraries. The knowledge that both Cinnamon and Garlic can impair the rising process in breads is in itself worth the price of the book.
This tome has many marvelous illustrations which go a long way to instruct the reader. Sidebars abound with helpful (though sometimes quirky) information and tips. While whole wheat flour is the star, other whole grains are explored. You'll find encyclopedic history and data on Rye, Buckwheat, Kamut, Farro, Tritcale, Spelt, Barley, Amaranth, Teff, and others. King Arthur is big on the science and treatment of yeast, as well. Clear explanations are provided regarding the differences and applications among "Active-Dry", "Instant", and "Rapid-Rise" yeasts (no, "Instant" and Rapid-Rise" or "Quick-Rise" yeasts are NOT the same). The King Arthur bakers are also proponents of pre-ferments and they distinguish among the panoply of starters: Sponge, Poolish, Biga, and Levain (sourdough). Oddly, I couldn't find a discussion of the importance of an "autolyse" - an initial resting period just after the initial mixing of water and flour that gives the flour the time to hydrate. I couldn't even find the term in the "Index" - although it appears in KA's "Baker's Companion". Believe me - use of an autolyse can make a world of difference in the end result.
The design of the book is similar to KA's "Baker's Companion" and "Cookie Companion" (both worth owning).Read more ›
This tome has many marvelous illustrations which go a long way to instruct the reader. Sidebars abound with helpful (though sometimes quirky) information and tips. While whole wheat flour is the star, other whole grains are explored. You'll find encyclopedic history and data on Rye, Buckwheat, Kamut, Farro, Tritcale, Spelt, Barley, Amaranth, Teff, and others. King Arthur is big on the science and treatment of yeast, as well. Clear explanations are provided regarding the differences and applications among "Active-Dry", "Instant", and "Rapid-Rise" yeasts (no, "Instant" and Rapid-Rise" or "Quick-Rise" yeasts are NOT the same). The King Arthur bakers are also proponents of pre-ferments and they distinguish among the panoply of starters: Sponge, Poolish, Biga, and Levain (sourdough). Oddly, I couldn't find a discussion of the importance of an "autolyse" - an initial resting period just after the initial mixing of water and flour that gives the flour the time to hydrate. I couldn't even find the term in the "Index" - although it appears in KA's "Baker's Companion". Believe me - use of an autolyse can make a world of difference in the end result.
The design of the book is similar to KA's "Baker's Companion" and "Cookie Companion" (both worth owning).Read more ›
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53 of 53 people found the following review helpful
By
annesailorgirl
on January 18, 2007
Format: Hardcover
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I have owned this book two months, and I've made a slew of recipes from this book, all of them delicious!! In fact, I have a hot "Oat and Currant Scone," (I used the alternate raisins in place of currants) fresh from the oven, sitting by my elbow as I type. Absolutely delicious, every bit as good as something that would cost $2-$3 a wedge at a local bakery. And this recipe has given me 12 scone wedges.
This book is a treasure trove of recipes and baking advice. For instance -- I did not not know that the proper way to measure whole grain flour is to stir the flour first with a spoon, then fill your measuring cup by spoonfuls, shaken gently, so that the flour is light and your results aren't heavy. This is easy enough to do, and also fun!
The sections are:
p.1 Breakfasts (pancakes, waffles, crepes, granola)
p.31 Quick Breads, Muffins, Coffeecakes, Biscuits & Scones
p.99 Crisps, Cobblers & Puddings
p.127 Flatbreads & Crackers
p.171 Yeast Breads (all use instant yeast, not regular active)
p.271 Sourdough
p.303 Cookies & Bars
p.367 Cakes
p.439 Pie & Quiche
p.499 Pastry
p.537 The Whole Grains (history of grains with extra recipes)
p.583 Appendices (Cooking whole grains, ingredient weights, where to buy)
p.589 Glossary
p.599 Index
I've made from this book: Double Fudge Brownies, Spelt Pancakes (delicious!), Blueberry-Corn pancakes, Oat & Currant (raisin) Scones, Morning Glory Muffins, Corn and Oat Muffins, Apple-Walnut Coffecake (for Christmas morning for my coworkers at the hospital where I work, they all loved it!Read more ›
This book is a treasure trove of recipes and baking advice. For instance -- I did not not know that the proper way to measure whole grain flour is to stir the flour first with a spoon, then fill your measuring cup by spoonfuls, shaken gently, so that the flour is light and your results aren't heavy. This is easy enough to do, and also fun!
The sections are:
p.1 Breakfasts (pancakes, waffles, crepes, granola)
p.31 Quick Breads, Muffins, Coffeecakes, Biscuits & Scones
p.99 Crisps, Cobblers & Puddings
p.127 Flatbreads & Crackers
p.171 Yeast Breads (all use instant yeast, not regular active)
p.271 Sourdough
p.303 Cookies & Bars
p.367 Cakes
p.439 Pie & Quiche
p.499 Pastry
p.537 The Whole Grains (history of grains with extra recipes)
p.583 Appendices (Cooking whole grains, ingredient weights, where to buy)
p.589 Glossary
p.599 Index
I've made from this book: Double Fudge Brownies, Spelt Pancakes (delicious!), Blueberry-Corn pancakes, Oat & Currant (raisin) Scones, Morning Glory Muffins, Corn and Oat Muffins, Apple-Walnut Coffecake (for Christmas morning for my coworkers at the hospital where I work, they all loved it!Read more ›
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