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A carregar... Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College (edição 2008)por Richard J. Coppedge Jr. (Autor)
Informação Sobre a ObraGluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College por Richard J. Coppedge Jr.
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Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. richard put an amazing amount of time into the creation of his book and it shows. its very well organized and i trust that all of his recipes will hold up to his standards. the only real problem i have with the recipes is that they all require strict pantry organization which is essential for the serious gluten free baker, but can be intimidating for someone just learning. sem críticas | adicionar uma crítica
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. Não foram encontradas descrições de bibliotecas. |
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My daughter is a student at The Culinary Institute of America, so the book got my attention. I'd suggest to anyone just starting a gluten free diet that this may not be a good first baking book. It's a higher level baking book in that recipes need to be followed exactly, including method, and it doesn't seem to be a resource for those without patience and/or experience.
Once I have more experience with gluten free, I'll want to try the next level of taste and chemistry. Reviewers mostly suggest weighing ingredients as well, so you'll need a good food scale and some other equipment. I'll return to rate the book when I've tried a number of recipes from it and have read it more thoroughly.
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Everything I've made from this book is good! ( )