Gluten-Free Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World's Premiere Culina... (Paperback)
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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 ......more
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What's This?
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
- Author:
- Coppedge, Richard J., Jr.
- Audience:
- General/trade
- Format:
- Paperback
- Pages:
- 260
- Language:
- English
- Publisher:
- Adams Media Corp
- Publish Date:
- 09/17/2008
- Copyright Year:
- 2008
- ISBN:
- 9781598696134
- Height:
- 9.0 in
- Wdth:
- 7.0 in
- Thickness:
- 1.0 in
- Unit weight:
- 1.25 lb
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