Everyday Art of Gluten Free
125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends
Seiten
2014
Stewart, Tabori & Chang Inc (Verlag)
9781617690600 (ISBN)
Stewart, Tabori & Chang Inc (Verlag)
9781617690600 (ISBN)
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Blackbird Bakery's Karen Morgan unpacks the secrets to re-creating your favourite sweet and savoury comfort foods, from cream puffs to old-school spaghetti and meatballs--all sans gluten.
When French-trained pastry chef Karen Morgan was told that she could no longer enjoy the homemade pastas, breads and pastries of her youth, she went through what most would call a gastronomic depression. But she refused to sacrifice her culinary heritage and instead spent the next five years teaching herself how to perfect the art of gluten-free baking and recipe development. The Art of Gluten-Free Baking features 100 of your favourite comfort foods transformed into gluten-free delights. These treats boast the same taste, texture, and appearance as their gluten-based inspirations; some might even say better, especially those who have tried Karen's legendary lemon-raspberry pop tarts. The secret to creating authentic texture is in Morgan’s famous gluten-free flour blends for typical dough’s—cake/muffin, pasta and bread. Divided by dough type, The Art of Gluten-Free Baking empowers its readers to make virtually any recipe into a delicious, gluten-free version.
When French-trained pastry chef Karen Morgan was told that she could no longer enjoy the homemade pastas, breads and pastries of her youth, she went through what most would call a gastronomic depression. But she refused to sacrifice her culinary heritage and instead spent the next five years teaching herself how to perfect the art of gluten-free baking and recipe development. The Art of Gluten-Free Baking features 100 of your favourite comfort foods transformed into gluten-free delights. These treats boast the same taste, texture, and appearance as their gluten-based inspirations; some might even say better, especially those who have tried Karen's legendary lemon-raspberry pop tarts. The secret to creating authentic texture is in Morgan’s famous gluten-free flour blends for typical dough’s—cake/muffin, pasta and bread. Divided by dough type, The Art of Gluten-Free Baking empowers its readers to make virtually any recipe into a delicious, gluten-free version.
Karen Morgan is the "Big Bird" at Blackbird Bakery and the blogger behind http://blackbird-bakery.com/.
| Zusatzinfo | 100 4-colour illustrations |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 235 x 199 mm |
| Gewicht | 800 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
| ISBN-13 | 9781617690600 / 9781617690600 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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