Gluten-Free Baking with the Culinary Institute of America

Name: Gluten-Free Baking with the Culinary Institute of America
Brand: Adams Media Corporation
Availability: OutOfStock
Rating: 5 (1 reviews)

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Description

Master gluten-free baking with 150 delicious recipes from the Culinary Institute of America—perfect for beginners and professionals alike. Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty gluten-free bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows you how to use gluten-free flour blends to bake your favorite treats without gluten, from rich gluten-free desserts to comforting gluten-free pastries, such as: - Maple Pecan Tart - Pineapple Upside-Down Cake - Cream Cheese Rugelach - Molten Chocolate Cake - Ham and Cheese Scones - Potato Leek Quiche - Black Bottom Cake with Cherry Compote Whether you’re new to gluten-free baking or a seasoned pro, you’ll find the professional baking techniques clear and easy to master. Using a combination of Chef Coppedge’s gluten-free flour blends, you’ll be creating gluten-free pies, cakes, scones, and more—perfect for gluten-sensitive bakers or anyone looking to explore baking without gluten.

Product details

Binding:: Paperback
Number of Pages:: 288
Release Date:: 2008-09-17
Publication Date:: 2008-09-17
Publisher:: Adams Media Corporation
Languages:: Original: English
ISBN10:: 1598696130
ISBN13:: 9781598696134
Weight:: 558 g
Height:: 181 cm
Width:: 233 cm
Thickness:: 19 cm

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