Synopses & Reviews
Gluten-free food is more than a fad--home kitchens and supermarket aisles across the country are witness to the movement. The hurdle for the home cook is simple: how to make healthy, exciting meals and re-create family favorites without sacrificing top-notch texture and flavor. In , food experts Aki Kamozawa and H. Alexander Talbot apply their knowledge of food science to the gluten-free challenge. Beginning with three original all-purpose gluten-free flour blends-- one without dairy, one without soy, and one without gums--Kamozawa and Talbot show how to use gums, flours, and starches to attain the fluffy texture of pancakes, the satisfying moistness of quick breads, and the sumptuous flavor of homemade chocolate cake. With easy, straightforward techniques specifically designed to harness the proteins in gluten-free foods, will bring delicious cookies, tarts, pastas, and breads to the table.
Review
"In today's cluttered and often confusing food world, Aki Kamozawa and H. Alexander Talbot are bright lights I always look to for guidance." Michael Ruhlman, author of Soul of a Chef, Ratio, and Twenty
Review
"It's simple: Aki and Alex are some of the smartest cooks around. Their sensible modern approach to making food better is inspiring." Richard Blais, winner of Bravo's Top Chef All-Stars and author of Try This at Home
Review
"Aki and Alex redefine the pursuit for incredible flavor through their original ideas and techniques." Bryan Voltaggio, chef/owner of restaurants VOLT, Lunchbox, Family Meal, RANGE, and Aggio
Review
"Aki and Alex blaze the culinary trail, looking under every rock they come across and sharing their insightful discoveries along the way." Sean Brock, executive chef of restaurants McCrady's and Husk, South Carolina
Synopsis
Food science and creative techniques combine in this one-of-a-kind cookbook of gluten-free recipes that actually taste good.
Synopsis
Aki Kamozawa and Alex Talbot make their living devising clever solutions for the culinary world s toughest problems. Bringing years of experience in professional kitchens and countless hours experimenting on their own they maximize flavor, texture, and taste.
When they realized the need for smart alternatives to the present forms of gluten-free food, they rose to the challenge.
Their answers are here, based on three all-purpose flour blends (for soy, dairy, and corn allergies) expressed in over 90 recipes. Gluten-Free Flour Power is the indispensable cookbook for home cooks who recognize the value of having reliable, easy-to-make, delicious recipes in their repertoire.
Starting with their original flour blends, Aki and Alex provide perfected gluten-free recipes for deliciously fluffy blueberry muffins, rich triple chocolate cake, hearty spiced pumpkin waffles, chewy chocolate chip cookies, and much more.
They create foolproof recipes that are right at home on the family dinner table: bacon and onion tart, homemade pizza, and cheesecake.
Innovators at heart, Aki and Alex also develop new dishes like homemade doughnuts with buttermilk brioche, seamless ravioli with pepperoni bolognese, and kimchi cavatelli, each dish reliably gluten-free and certifiably delicious.
But this is more than just a cookbook it is a book of ideas. Readers will learn Aki and Alex s easy tricks for boosting flavor at every turn: using tapioca starch to get that perfectly thick texture in homemade ice cream; adding potato starch for light, crispy, fully-flavored fried chicken; or transforming biscuit and cake batters with toasted milk powder.
With fully illustrated step-by-step instructions accompanying nearly every recipe, Gluten-Free Flour Power belongs right next to the cutting board and the mixing bowl as an essential tool in the kitchen.
Forward-thinking and entirely original, Gluten-Free Flour Power will change the way you plan everyday meals, whether or not yours is a gluten-free kitchen.
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Synopsis
At last, delicious gluten-free recipes that work.
About the Author
Aki Kamozawa is the coauthor of Ideas in Food and Maximum Flavor, and in 2011 shared, with her husband Alex, an IACP Award for Instructional Culinary Writing with Recipes. Together they run a culinary consulting business from their home in Bow, New Hampshire.H. Alexander Talbot is the coauthor of Ideas in Food and Maximum Flavor, and in 2011 shared, with his wife Aki, an IACP Award for Instructional Culinary Writing with Recipes. Together they run a culinary consulting business from their home in Bow, New Hampshire.