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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College
by Richard J Coppedge Jr ; George Chookazian
Binding: Paperback, 288 pages
Publisher: Adams Media
Weight: 1.2 pound
Dimension: H: 0.8 x L: 9.1 x W: 7 inches
ISBN 10: 1598696130
ISBN 13: 9781598696134
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Book Description:
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. Whether you're a first time baker or professional chef, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten sensitive or not.

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