Good to the Grain

"I like this book because it is very contemporary and it’s also the way I like to cook. There are all these lovely grains and different types of flours available at the market now, and she incorporates them into her desserts. It’s a way to add a lot of flavour, and make them interesting without being fussy. It is about the ingredients and not about fancy techniques. Well I think whole grains always had taste, but anything badly made will be tasteless. There is the idea that white flour is better for baking than whole grain, but that isn’t always the case. There are lots of desserts made out of white flour that are terrible. When I make puff pastry I put wholewheat flour in it because it adds that wheat taste. You just have to know how to do it. You can’t use all wholewheat because it is too heavy, and that is what the book addresses. It teaches how to use these grains so that everything tastes good without being clunky."