Gluten-Free Baking with The Culinary Institute of America 2008

Gluten-Free Baking with The Culinary Institute of America 2008

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Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savoury pizza, and smear-worthy bagels. But now, thanks to Gluten-Free Baking everyone can indulge using alternatives to gluten to bake delicious favourites: 

Black Bottom Cake Maple Pecan Tart
Pineapple Upside-Down Cake Cream Cheese Rugelach
Ham and Cheese Scones Potato Leek Quiche

 
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 savouries and pastries to tempt any palate, gluten-sensitive or not.

Publishing Details
Paperback: 288 pages
Adams Media (Sept. 17, 2008)
ISBN-13: 978-1598696134
Dimensions : 17.8 x 1.8 x 23.5 cm
Shipping Weight: 570 g