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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.

Parametry knihy

Zařazení knihy Knihy v angličtině Lifestyle, sport & leisure Cookery / food & drink etc Health & wholefood cookery

• Plný název: Gluten-Free Baking with The Culinary Institute of America
• Podnázev: 150 Flavorful Recipes from the World's Premier Culinary College
• Autor: Richard J. Coppedge
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 288
• EAN: 9781598696134
• ISBN: 1598696130
• ID: 02774896
• Nakladatelství: Adams Media Corporation
• Hmotnost: 552 g
• Rozměry: 233 × 178 × 19 mm
• Datum vydání: 17. September 2008

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