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Gluten-Free Baking with the Culinary Institute of America
Richard J. Coppedge
€ 20.99
€ 18.70
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Description for Gluten-Free Baking with the Culinary Institute of America
Paperback. 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. Num Pages: 288 pages, Illustrations. BIC Classification: WBHS. Category: (G) General (US: Trade). Dimension: 233 x 178 x 19. Weight in Grams: 552.
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 ... Read more
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 ... Read more
Product Details
Format
Paperback
Publication date
2008
Publisher
Adams Media Corporation United States
Number of pages
288
Condition
New
Number of Pages
288
Place of Publication
Holbrook, MA, United States
ISBN
9781598696134
SKU
V9781598696134
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Richard J. Coppedge
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.
Reviews for Gluten-Free Baking with the Culinary Institute of America
"The foundation to be a better gluten-free baker." —Bon Appetit