The Whole Grain Bake Book

By Gail L. Worstman

Book Overview

VERY CLEAN, NO WRITING, TIGHT BINDING, FAST SHIPPING, LOOKS NEW, VERY SLIGHT EDGE WEAR, BOX 11 This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0914718460
• ISBN13: 9780914718468
• Release Date: January 1980
• Publisher: Pacific Search Pr
• Length: 119 Pages
• Weight: 0.44 lbs.

Customer Reviews

What I've tried is good

All I know is that this book has the best zuchini bread recipe in the world. Just add some chocolate chips, and everybody who tries it will ask you for the recipe! Baking with whole grain is the way to go. I haven't baked any of the real breads from this book, but I've done some of the sweet breads and cookies and they're all good. I just don't understand why you "have to" use carob chips when cooking whole grains. Are they really more healthy, or do you just not eat as much because they don't taste as good? I think that's the reason why people don't like whole grain healthy sweets--they either have raisins or carob chips. Celebrate life and put in some real chocolate, for heaven's sake! And I think the honey is overdone in some of the recipies. Honey is too sickly sweet in cookies and quickbreads, I always go for the brown sugar option--it's much more mellow and rich.