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Gluten-Free Baking with the Culinary Institute of America

by

Gluten-Free Baking with the Culinary Institute of America Cover

 

Synopses & Reviews

Synopsis:

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 TartPineapple Upside-Down CakeCream Cheese RugelachMolten Chocolate CakeHam and Cheese SconesPotato Leek QuicheBlack 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.

Synopsis:

Chef Coppedge offers the definite baking guide for living a gluten-free lifestyle. The baking techniques are both comprehensive and easy to master, allowing readers to create gluten-free pies and tarts, cookies and brownies, and savories and pastries. Two 8-page color photo inserts.

Product Details

ISBN:
9781598696134
Author:
Coppedge, Richard J
Publisher:
Adams Media Corporation
With:
Charles, Cathy
Photographer:
Ferris, Keith
Author:
Chookazian, George
Author:
Coppedge, Richard J., Jr.
Author:
Coppedge Jr, Richard J.
Subject:
Health & Healing - Low Salt
Subject:
Health & Healing - Allergy
Subject:
Cooking and Food-General
Copyright:
Publication Date:
20080931
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
260
Dimensions:
9.18x7.12x.73 in. 1.23 lbs.

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Related Subjects

Cooking and Food » Diet and Nutrition » Special Diets » Gluten Free
Cooking and Food » General
Featured Titles » General
Health and Self-Help » Health and Medicine » Allergies
Reference » Bibliography and Library Science
Science and Mathematics » Mathematics » Calculus » General

Gluten-Free Baking with the Culinary Institute of America New Trade Paper
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$18.95 In Stock
Product details 260 pages Adams Media Corporation - English 9781598696134 Reviews:
"Synopsis" by , 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 TartPineapple Upside-Down CakeCream Cheese RugelachMolten Chocolate CakeHam and Cheese SconesPotato Leek QuicheBlack 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.
"Synopsis" by , Chef Coppedge offers the definite baking guide for living a gluten-free lifestyle. The baking techniques are both comprehensive and easy to master, allowing readers to create gluten-free pies and tarts, cookies and brownies, and savories and pastries. Two 8-page color photo inserts.
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