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Gluten-Free Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World's Premiere Culina... (Paperback)

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ITEM# 11173979
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    ITEM#: 11173979

    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
    Whether first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's 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.

    Specs

    ISBN 9781598696134
    Format Paperback
    Pages 260
    Publisher Date 2008-09-17 00:00:00.0
    Publisher Adams Media Corp
    Copyright Year 2008
    Height 9.0 in
    Wdth 7.0 in
    Thickness 1.0 in
    Unit weight 1.25 lb
    Language English
    Subtitle 150 Flavorful Recipes from the World's Premiere Culinary College
    Audience General/trade
    Authors Coppedge, Richard J., Jr.
    Dimensions 9.0x6.0x1.0
    Country of Origin United States

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    This product is not yet released, and is expected to ship on Sep. 17, 2008.

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