Adams Media

Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

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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.
Technical Specifications
Manufacturer
Adams Media
Height
23.5 cm
Length
17.8 cm
Width
2 cm
Weight
1.25 kg
Release date
17 September 2008
Shipping & Delivery

Your order is shipped from the USA and delivered to your door in South Africa in 10–20 working days. All items are fully tracked.

Returns & Exchanges

We offer a 30-day return window. If something isn't right, contact our support team and we'll make it right.