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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College |  | Authors: Richard J. Coppedge Jr., George Chookazian
Publisher: Adams Media
Category: Book
List Price: $18.95
Buy Used: $8.97
as of 9/7/2010 00:51 CDT details
You Save: $9.98 (53%)
Seller: bookoutlet1
Rating:  reviews
Media: Paperback
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 0.4
Dimensions (in): 8.8 x 5.5 x 0.9
ISBN: 1598696130
Dewey Decimal Number: 641
EAN: 9781598696134
ASIN: 1598696130
Publication Date: September 17, 2008
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product 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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| Customer Reviews:
 A real breakthrough! April 13, 2010
Mary M. Johnson (Healdsburg, CA USA)
I have made many recipes from this book, and it has never failed me. I baked pretty extensively before the celiac diagnosis, so I have been consistently unhappy with the results of GF baking from other books; tolerable, but not what I have learned to expect. This book, however, has solved so many of the problems inherent in gluten free cooking in the usual, professional, CIA style. The blends are easy to make and store, and the recipes are clear and easy to read. The instructions, especially basic ones, would be a God-send to new bakers, and I am sure they could get excellent results, too.
The pastries are divine, the basic white cake is spectacular, and the chocolate stuff is beyond yummy. I bake only GF now, and no one ever knows the difference. This one's a keeper.
Definitely reccommend to serious or novice bakers.
MMJ
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