Gluten-Free Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College Contributor(s): Coppedge, Richard J. (Author) |
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ISBN: 1598696130 ISBN-13: 9781598696134 Publisher: Adams Media Corporation OUR PRICE: $17.06 Product Type: Paperback Published: September 2008 Annotation: 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 readers how to use alternatives to gluten to bake delicious favorites: Maple Pecan Tart; Pineapple Upside-Down Cake; Cream Cheese Rugelach; Molten Chocolate Cake; Ham and Cheese Scones; Potato Leek Quiche; and Black Bottom Cake with Cherry Compote. Whether first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedgeas flour blends, readers will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not. |
Additional Information |
BISAC Categories: - Cooking | Health & Healing - Allergy - Cooking | Health & Healing - Low Salt |
Dewey: 641.563 |
LCCN: 2010281982 |
Physical Information: 0.73" H x 7.12" W x 9.18" (1.23 lbs) 288 pages |
Descriptions, Reviews, Etc. |
Publisher Description: 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 favorites: -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 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. |