Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking Contributor(s): Porter, Marie (Author), Porter, Michael (Photographer) |
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ISBN: 0997660821 ISBN-13: 9780997660821 Publisher: Celebration Generation OUR PRICE: $23.74 Product Type: Paperback Published: November 2016 |
Additional Information |
BISAC Categories: - Cooking | Health & Healing - Gluten-free - Cooking | Health & Healing - Allergy |
Physical Information: 0.52" H x 6" W x 9" (0.78 lbs) 192 pages |
Themes: - Topical - Health & Fitness |
Descriptions, Reviews, Etc. |
Publisher Description: Imagine gluten-free foods that are as good - or better - than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture.
If you've cooked from "Beyond Flour," you already know that these fantasies can be reality - it's all in the development of the recipes.
The thing is, flour is only one ingredient. Recipes aren't about one ingredient, they're about how multiple ingredients and techniques work together to create a whole. To merely swap out the flour for a standard mix of alternate flours is to ignore all of the ways supporting ingredients - and techniques - can be utilized to create something that you actually want to eat, rather than a mediocre facsimile of what you REALLY want.
Every gluten-free flour out there has unique characteristics - protein content, flavour, elasticity, structure, absorption. As with all cooking, it's all about balancing flavours and other properties... and proportion.
Think about it:
- BAGELS.
Beyond Flour 2 picks up where "Beyond Flour" left off, showing that these gluten-free food fantasies can be reality
Make no mistake - this is NOT a healthy cookbook. You will find yourself gorging on foods that you thought would never cross your lips again. You'll probably gain some weight, and you'll definitely need to learn how to defend your gluten-free food from invasion by your non-gluten-free friends and family. (Well, or make enough for everyone ) |
Contributor Bio(s): Porter, Marie: - "Marie Porter is an Aspergian polymath, which is just a fancy way of saying that she knows a lot of stuff - and does even more stuff - with a brain that runs on a different operating system than most. Because of that OS, her career has spanned across many facets: She's a trained mixologist, competitive cake artist, professional costumer, and - last but not least - author. As of 2016, her written works include 6 cookbooks, 6 specialty sewing manuals, and a tornado memoir. Her work has graced magazines and blogs around the world, she has costumed for Olympians and professional wrestlers, has baked for brides, celebrities, and even Klingons. Marie is now proud to share her wealth of multi-disciplinary knowledge and experience with cooks and seamstresses around the world."Porter, Michael: - Michael Porter (Who goes by "Porter") is a food and commercial photographer located in Minneapolis, Minnesota. Porter's work has appeared in local, national, and international magazines, in catalogs, corporate websites, and as well as in many online media outlets. He is responsible for the vast majority of photos on the Celebration Generation blog, as well as all of the photography in Celebration Generation books. In addition to being an awesome husband and photographer to Marie, Porter is Celebration Generation's "Chief Engineering Officer," responsible for all custom builds, equipment repairs, and warp engine emergencies. His most recent large scale project is rebuilding the Porter house kitchen after the tornado... using lumber milled from the 100+ year old black walnut tree that landed on the house! In his spare time, Porter is an avid homebrewer and is pursuing a degree in engineering. |