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

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Authors: Richard J. Coppedge Jr., George Chookazian
Publisher: Adams Media
Category: Book

List Price: ~~$18.95~~
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Rating: 5.0 out of 5 stars

1 reviews
Sales Rank: 14330

Media: Paperback
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 1.2
Dimensions (in): 9.1 x 7 x 0.8

ISBN: 1598696130
Dewey Decimal Number: 641
EAN: 9781598696134
ASIN: 1598696130

Publication Date: September 17, 2008
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Editorial Reviews:

Product 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; and 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 Coppedges 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.

Customer Reviews:

5 out of 5 stars

Very informative and comprehensive October 4, 2008
6 out of 7 found this review helpful

I ordered this cookbook to help me bake for my granddaughter who has Celiac's disease. I am very impressed with the different flour mixtures to assure the proper flavor and texture of the finished product. I would recommend this for anyone who has a gluten intolerance. Thank you for offering this book!!!