This listing closed and did not sell. The item has been relisted.
- Browse for similar listings in Healthy eating
- View the relisted item
Other listings you might like
Description
This item has FREE SHIPPING to any address in NZ
NOTE: Item will ship from our US warehouse. A handling time of 2-4 business days applies for all orders. Delivery will then take 3-10 working days.
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.
About Us: The Nile New Zealand is your one-stop location for books, movies & music.
Over 7 million items to choose from; Great prices; free shipping anywhere in New Zealand; 1 working day responses to any email queries;
Details
Shipping & pick-up options
Destination & description | Price | |
---|---|---|
Please allow 1-2 days handling, 3-7 days shipping | $0.00 |
Seller does not allow pick-ups
Payment Options
Pay Now, NZ Bank Deposit