Gluten-Free Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World's Premiere Culina... (Paperback)
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...
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
|Publisher Date||2008-09-17 00:00:00.0|
|Publisher||Adams Media Corp|
|Unit weight||1.25 lb|
|Subtitle||150 Flavorful Recipes from the World's Premiere Culinary College|
|Authors||Coppedge, Richard J., Jr.|
Questions & Answers
Shipping & Returns
This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *
Standard Return Policy:
Items must be returned in new or unused condition and contain all original materials included with the shipment. More Details
FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.
* For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.
** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.