Gluten-Free Baking with The Culinary Institute of America
150 Flavorful Recipes from the World's Premier Culinary College
Seiten
2008
Adams Media Corporation (Verlag)
978-1-59869-613-4 (ISBN)
Adams Media Corporation (Verlag)
978-1-59869-613-4 (ISBN)
Features information for understanding the requirements of gluten-free baking; with sidebars on gluten-free lifestyle, culinary techniques, preparation tips, and human interest anecdotes about people Chef Coppedge has helped.
Enjoy these 150 delicious, flavorful gluten-free recipes from the world’s premier culinary college.
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 you 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, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge’s flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.
Enjoy these 150 delicious, flavorful gluten-free recipes from the world’s premier culinary college.
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 you 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, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge’s flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.
Richard J. Coppedge, Jr, is a professor in Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA.
| Erscheint lt. Verlag | 17.9.2008 |
|---|---|
| Verlagsort | Holbrook, MA |
| Sprache | englisch |
| Maße | 178 x 235 mm |
| Gewicht | 363 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| ISBN-10 | 1-59869-613-0 / 1598696130 |
| ISBN-13 | 978-1-59869-613-4 / 9781598696134 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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