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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 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 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.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Ian Low
reviewed Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College on January 18, 2012 Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College
I'm going to reserve the rating on this book for later. I read some of it and it has excellent information on gluten free eating and flours, plus other ingredients. I checked the book out of the library to determine whether to buy it now. From Amazon reviews and from perusing the book, I'd like to buy the book but don't think it's the first one I should start with since I'm new to gluten free baking. I don't have celiac disease but would like to eat gluten free.
My daughter is a student at The Culinary Institute of America, so the book got my attention. I'd suggest to anyone just starting a gluten free diet that this may not be a good first baking book. It's a higher level baking book in that recipes need to be followed exactly, including method, and it doesn't seem to be a resource for those without patience and/or experience.
Once I have more experience with gluten free, I'll want to try the next level of taste and chemistry. Reviewers mostly suggest weighing ingredients as well, so you'll need a good food scale and some other equipment. I'll return to rate the book when I've tried a number of recipes from it and have read it more thoroughly.
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Everything I've made from this book is good!
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Add Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful 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 , Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College to the inventory that you are selling on WonderClubX
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Add Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful 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 , Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College to your collection on WonderClub |
