Více o knize
Enjoy these 150 delicious, flavorful gluten-free recipes from the world’s premier culinary college.Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French 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 alternatives to gluten to bake delicious -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 CompoteWhether first-time bakers or professional chefs, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge’s flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.
Nákup knihy
Gluten-Free Baking with The Culinary Institute of America, Richard J. Coppedge Jr.
- Jazyk
- Rok vydání
- 2008
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- (měkká)
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- Titul
- Gluten-Free Baking with The Culinary Institute of America
- Jazyk
- anglicky
- Autoři
- Richard J. Coppedge Jr.
- Vydavatel
- Adams Media Corporation
- Rok vydání
- 2008
- Vazba
- měkká
- ISBN10
- 1598696130
- ISBN13
- 9781598696134
- Série
- Hodnocení
- 3,7 z 5
- Anotace
- Enjoy these 150 delicious, flavorful gluten-free recipes from the world’s premier culinary college.Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French 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 alternatives to gluten to bake delicious -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 CompoteWhether first-time bakers or professional chefs, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge’s flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.