I think this masterpiece is underrated; and I'm sad that more people haven't discovered this excellent source for sweet and savory recipes. Everyone should start by making the "Classic Crunchy Chocolate Chip Cookies". They are unbeatable. You will crave them regularly.
Most of the recipes I've tried from this book aren't just delicious - they are EXCEPTIONALLY GOOD! The "Salted Cashew-Crunch Cookies" will blow your mind. I top my "Chocolate Graham Crackers" with cinnamon-sugar - OMG.
I always turn the "Blueberry Buckle Coffeecake" into the best blueberry muffins in the world - the book explains how. The "Whole Wheat Croissants" and "Raspberry Sticky Buns" are phenomenal. Let's not forget, this book is about replacing white flours with some nourishing and tasty ones - spelt, barley, whole wheat. For a recipe to qualify for the book, it was not enough that it taste great for something that was made with whole grains. "Each recipe had to stand on it's own, as great tasting."
There are recipes here for pancakes, pizzas, and breads of course, pies and cakes too. Also a few for savory turnovers and quiches - "Beef and Portobello Mushroom Turnovers" anyone?
I bought this book when I first switched from using white flour and refined sugar. Suddenly I needed alternate recipes for my staple recipes: pound cake, birthday cake, pancakes, and cookies. This has been a wonderful source of new staples. There hasn't been a single recipe that I've needed to update, that I haven't been able to find in this book. For anyone who, like me, has family members that need to eat a gluten free diet, there are recipes here that are gluten free or can easily be adapted to be gluten free. For both the Buckwheat Pancakes and Blueberry Corn pancakes there is so little all-purpose flour, that substituting brown rice flour doesn't change the texture or taste of the recipes much. The Nutty for Oats Cookies and All Oats, All the Time cookies are two examples of recipes that don't contain gluten (as long as you use gluten-free oats, of course). Finally, the back of the book contains a nice glossary of the whole grains used, their histories, nutrition information and descriptions of their tastes, in case you've never tried them.
I bought this book as soon as it was published and sold my copy of "The King Arthur Flour Baker's Companion". I don't miss the "all-purpose baking cookbook" for one minute.