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Gluten-Free Baking with the Culinary Institute of America

Condition: BRAND NEW
ISBN: 9781598696134
Author(s): Richard J. Jr. Coppedge
Format: Paperback
Year: 2008
Publisher: Adams Media Corporation
Dimensions: 181 x 233 x 19 (w x l x h)
Pages: 260

BUYER OFFERS: We are a retail store with set pricing and unfortunately we can't fulfil any requests to sell items for less than the listed price.

Description:
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 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 Coppedge's 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.

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  • Store location: Auckland City, Auckland, NZ

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