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.303 Cookies & Bars
p.439 Pie & Quiche
p.537 The Whole Grains (history of grains with extra recipes)
p.583 Appendices (Cooking whole grains, ingredient weights, where to buy)
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! not a crumb left), Honey-Whole Wheat Biscuits, Chewy-Oatmeal cookies (I loved these best with dates as the dried fruit choice), Thin & Crisp Wheat Cookies, Cranberry-Cornmeal Cake (which my family adores with vanilla ice cream and has been dubbed "Pilgrim Cake"), as well as several others.
Yes, the book does use several different types of whole grains and whole grain flour, but isn't that the point? The main types of flours and grains are repeated frequently in the recipes. Whole Wheat flour can be found anywhere. Whole Wheat Pastry flour can be found in health food stores. The White Whole Wheat is available more and more in regular grocery stores, if you watch for it, as is oat flour. Cornmeal and Oatmeal can be found anywhere, as can Bread Flour, which is used in smaller portions in several recipes. Spelt flour, used in pancakes and other recipes, in an "ancient grain" that is an ancestor of our modern wheat, but it is lighter and sweeter than wheat and just delicious. I had never heard of it before. It has been fun to try new things. The folks at King Arthur Flour have sure outdone themselves with this book! I would have wasted tons of ingredients experimenting with other recipes, and not come up with recipes half as good. The recipes also use pure ingredients, such as real butter, real buttermilk, real fruit, etc, and the finished baked product reflects the quality ingredients that go into the baking.
I haven't yet tackled the sourdough section, since sourdough with whole grains is a little trickier apparently, but the step-by-step instructions look about as simple as any you'll find anywhere.
Anyway, if you're interested in healthful whole grain cooking that is absolutely mouth-wateringly delicious, and you're willing to search out a few whole grain products, I guarantee you'll love this book.
Another great selling point -- every recipe has nutritional breakdown listed, with calories, fiber, calcium, vitamins, etc.
There are almost no pictures, however, and I almost passed over this book since I don't tend to buy cookbooks without pictures. I'm glad I didn't let this stop me. The few 16 color pages of pictures are located in the center of the book. And yes, they all look delicious.
This is the best baking book I've ever purchased.