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Gluten-Free Baking with the Culinary Institute of America
by Jr. Richard J. Coppedge and Cathy Charles and Keith Ferris


Overview - 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.  Read more...

 
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More About Gluten-Free Baking with the Culinary Institute of America by Jr. Richard J. Coppedge; Cathy Charles; Keith Ferris
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781598696134
  • ISBN-10: 1598696130
  • Publisher: Adams Media Corporation
  • Publish Date: September 2008
  • Page Count: 260
  • Dimensions: 9.18 x 7.12 x 0.73 inches
  • Shipping Weight: 1.23 pounds


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Books > Cooking > Health & Healing - Allergy

 
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