|
Flour Power: A Guide To Modern Home Grain Milling | 
 enlarge | Author: Marleeta F. Basey
Publisher: Jermar Press
Buy Used: $90.00
Rating:  11 reviews
Media: Paperback
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 8.9 x 6 x 0.8
ISBN: 0970540116
Dewey Decimal Number: 641.331
EAN: 9780970540119
ASIN: 0970540116
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Sturdy ex-library copy with light edge wear.
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
The only book written on modern home grain milling. This book manages to present a technical topic in a fascinating and entertaining way. Unusually detailed and littered with historical tidbits. Includes mill selection criteria, an education on bread wheats, secrets for making deliciously light whole meal breads, and purchasing contacts for dozens of grain mills, plus oat rollers and bread wheats.
|
| Customer Reviews: Read 5 more reviews...
 A Useful Reference and Primer March 14, 2008
J Keistler (Lake Jackson, Texas USA)
4 out of 4 found this review helpful
I have been milling grain at home since the 70's. I didn't purchase this book with the thought that every page would be new information for me. Unlike a prior reviewer, how is an author to know how much information is enough or too much for each reader? I would prefer too much information; I can filter out what I know quite easily. This is an excellent primer for someone interested in, or just starting out in, whole grain work. I wish we'd had something like this back in the early seventies!
I have an employee who has approached me, interested in doing her own whole grain work. This was the book I have loaned her. Unlike a prior reviewer, please understand that this is not a cookbook in the conventional sense. It's more like a food science book on a specific field.
I am delighted to have this informative and well-written reference book on my shelf.
flour power September 6, 2007
Grace A. Strong (Ironwood, MI USA)
1 out of 5 found this review helpful
This book does what it does very well. What it does just wasn't what I wanted.
 good for a beginner, of limited value for those experienced May 12, 2007
organic (Penn Yan, NY United States)
3 out of 8 found this review helpful
Far too much 'preliminary' stuff and not enough recipes. Over half the book describes grains, grinders, stuff like that, which is interesting to a beginner, but of little value to someone who knows something about using fresh-ground grains. It would be nice to find a more advanced version with more creative recipes and ideas.
A top pick - and a 'must' for any serious whole foods cook May 25, 2006
Midwest Book Review (Oregon, WI USA)
8 out of 10 found this review helpful
FLOUR POWER in its revised new edition remains the ONLY comprehensive guide on the market to home flour milling - and therefore remains a top pick for any serious home or public library cookbook collection seeking a strong representation of whole-grain cookbooks. Almost all commercial flours have lost fiber and minerals from processing - but home millers have a unique opportunity to retain these lost food values. FLOUR POWER: A GUIDE TO MODERN HOME GRAIN MILLING covers everything; from equipment needed to stone grinding, obtaining the best grains to mill, stocking the home granary and much more. A top pick - and a 'must' for any serious whole foods cook.
Diane C. Donovan, Editor
California Bookwatch
A Flour Powerful Book December 16, 2005
Arthur Lowery
26 out of 26 found this review helpful
I'm a bread-baking microbiologist with a different take on this book. One reviewer thought it had too much info but I think when an author examines a topic microscopically - without leaving a
who-what-where-when-why question about any aspect - the reader can't lose. And even if you happened to decide milling wasn't for you (a possibility another reviewer speculated about), the book is still a treasure trove of tidbits, details, history and how-to's that make for satisfying reading on a hot-tea evening.
Once I got my mill (I took one of the "quick-pick" options the author provided.) and some good high-protein wheat (I'm lucky to have the legendary Bob's Red Mill within driving distance.), it
was surprisingly easy to get bread without a hassle every three days or so. Although the bread machine makes a crust slightly thicker than I like, the rest of the bread is incredible and it's truly a time-saver. As the author of this book stresses, it's not the milling that takes time, it's the bread making.
Another book I recommend to real gourmet bakers (the kind who wouldn't stoop to a bread machine) for some delicious and heart-healthy ways to use home-milled grains is "Mediterranean
Grains and Greens" by Paula Wolfert. Similarly well written and detailed, it provides a tantalizing glimpse of a whole new realm of possibilities for using whole grains (and greens).
|
|
|
|
| |
