Thoughts on King Arthur Flour Whole Grain Baking cookbook?
- Katie Nell Feb 15, 2007 11:34 AM
Really, I'm just curious, because I've seen a lot of you mention it! I don't know that I'll ever buy it. I looked through it last weekend at Barnes and Noble thinking, what could I really use a whole book devoted to whole grain baking for, but I was amazed at all of the recipes! It's such an extensive baking book, at least it looked like it. So, I'm curious... how is everyone liking it so far and what are you baking with it? (I did see a recipe I wanted for Butter Brickle Biscotti, but then I saw their magazine had that particular recipe, so I bought that issue.)
I'm kind of curious too. I figure I can maniplulate most standard recipes to include whole grains if I want to, and others, like genoise, I can't see making with whole grain. What does this book add to general baking knowledge?
omg! I love this book! I've bought a few books in the last 3-4 months- this has been the best one yet. So far I've made scones, well, I'll have to look at home to see what else I've made. I'm interested in using whole grains, so I substitute whole grain flour for white flour in recipes (half & half sometimes as a compromise). One of the good things about this book is the specific background and info they give you on working with whole grain flour (letting it rest, etc.) It's going to be my new baking bible. I'm hoping this is the start of a trend in healthier cooking. Highly recommend! Love all the different whole grains they cover as well.
I love this cookbook, and I have baked a number of things from it. I am a fairly novice baker, and I have had good results with everything. No, really!
The explanations are well written and clear. The pictures, not all color, are helpful.
Things I've made (and enjoyed): WW foccacia, pizza dough, WW sourdough, fougasse, beer bread, irish american soda bread, WW pie crust, etc., ad nauseum . . . .
I am about to try either the WW baguette or ciabatta integrale.
Really, I have nothing but good things to say about this book.
First, I should fess up to loving cookbooks. Once I take the time to sit down in a bookstore and look through a few cookbooks, my partner just assumes I'll be buying at least one and he wonders where oh where I'll put it.
I picked this book up a couple of weeks ago when I went on a "I want to be a home baker" shopping spree. So far, I have only read parts of the book; I haven't actually cooked from it. But there are so many things I'm looking forward to trying. I'm pretty new to baking other than occasional pies, cookies, and brownies. Unlike julesrules, I do not yet feel I can just manipulate standard recipes to include whole grains. If you're comfortable with doing that and have a good collection or repertoire of baking recipes now, you might not have reason to buy it.
When I finally get around to baking from it (probably in the next couple of weeks), I'll try to remember to post some reviews.
re: Katie Nell
You could always check the book out of the library for a test drive.
The chowhound homecooking tab is definitely running up here (specifically the baking tab). And it's not just the cookbooks. I have more (quantity and variety) chocolate for baking, way too many types of flours to keep a handle on them, dried fruits and nuts coming out of the woodwork, and for the first time ever multipe types of cinnamon in the house at one time. All part of my attempts to cook my way through Baking from my home to yours and to bake great bread. But oh it has been fun!
I love the King Arthur catalog, and the Bakers Store in Norwich is one of my absolutely favorite places BUT I have several KA cookbooks and many issues of the Bakers Sheet newsletter - and a lot of the recipes have real problems. I looked at the Whole Grains book, but didn't get it because of the problems I've had with their other books.