I haven't made any of the recipes but there were a couple of dozen that I marked as being interesting enough to try and the book was a good and interesting read about baking with unusual grains like amaranth, quinoa, and teff, among others. ( )

Have made many great recipes from this (http://icydaylight.wordpress.com/?s=good+to+the+grain), including olive oil cake and chocolate chip cookies, but the scone recipes have not turned out well. ( )

Okay, raise your hand if you have a supply of teff flour in your pantry. Anyone? Anyone? Could you identify a bag of kamut flour if it smacked you on the back of the head? Yeah, I didn't think so. Enough said. ( )

The olive oil cake with rosemary and chocolate is amazing. This book is well written, well organized and a joy to bake out of. ( )

I first checked this cookbook out from the library, but my husband insisted that I buy it after he saw me poring over it for the third time--"It's like you're reading a novel," he said in awe. So I bought it, and am still reading it with delight. The recipe for Five-Grain Cream Waffles is worth the price of the book, even though I've altered it to my tastes. I've also tried the Oatmeal Pancakes (excellent), the whole wheat Chocolate Chip Cookies (way too salty but otherwise good), Strawberry Barley Scones (a little heavy--recipe needs tweaking), Cornmeal Blueberry Cookies (great for breakfast or a snack--not quite a dessert), Oatmeal Sandwich Bread (good bread, but I need to work with the recipe a few more times), Currant Scones (also needed a bit of tweaking), and the Focaccia (a hit with the whole family). I want to try almost every recipe in the book, but mostly I have just really enjoyed experimenting with different flours.

I would highly recommend this book to an experienced baker who's interested in trying new and different tasty recipes. It is not a book for beginners. I hope Kim Boyce has the chance to revise a second edition, adding clearer directions and more photographs. I was also a little disappointed to find that nearly every recipe uses wheat flour. It would have been nice to see a few more gluten-free recipes.