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Klasyka pieczenia bezglutenowego według przedmowy Petera H. R. Green, M.D. Oprawa miękka The–
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- Kup terazKlasyka pieczenia bezglutenowego według przedmowy Petera H. R. Green, M.D. Oprawa miękka The
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Parametry przedmiotu
- Stan
- ISBN
- 9781572840997
- EAN
- 9781572840997
- Book Title
- Gluten-Free Baking Classics
- Publisher
- Agate Publishing, Incorporated
- Item Length
- 9 in
- Edition
- 2
- Publication Year
- 2008
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.5 in
- Genre
- Cooking
- Topic
- Health & Healing / Gluten-Free, Health & Healing / Allergy, Courses & Dishes / Bread, Methods / Baking
- Item Weight
- 12.5 Oz
- Item Width
- 7 in
- Number of Pages
- 250 Pages
O tym produkcie
Product Identifiers
Publisher
Agate Publishing, Incorporated
ISBN-10
1572840994
ISBN-13
9781572840997
eBay Product ID (ePID)
65677945
Product Key Features
Edition
2
Book Title
Gluten-Free Baking Classics
Number of Pages
250 Pages
Language
English
Topic
Health & Healing / Gluten-Free, Health & Healing / Allergy, Courses & Dishes / Bread, Methods / Baking
Publication Year
2008
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.5 in
Item Weight
12.5 Oz
Item Length
9 in
Item Width
7 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-027238
Dewey Edition
22
Reviews
This recently updated book proves that gluten-free baked goods, such as quick breads, cookies and even doughnuts, can be delicious! Roberts clearly explains the science behind combining different gluten-free flours to mimic the structure and texture of baked goods made with wheat. The book also includes tips on egg, dairy and sguar substitutes for those with other food allergies., " Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were 'perfect' and 'dared anyone to detect that they weren't made with traditional wheat flour.' I took the challenge and tried a test recipe on chocolate chip cookie-lovers...only to find that Gourmet was right and I didn't have enough taste samples to keep up with their enthusiastic appetites." --Sue Ade, Morris News Service "[Roberts's] kitchen tested recipes make her baked goods lighter, and fluffier than the rest." --Donna Gray, Calgary Herald "We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren't made with traditional wheat flour...[the] rich but light...cake loses nothing from the absence of white flour." -- Gourmet "This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus." -- Elaine Monarch, Executive Director, Celiac Disease Foundation "This wonderful book by Annalise Roberts is very readable, and the recipes taste great!" --Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia "An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot." --C. Allison, CookingHelpWeb, The recipes have been tested on expert and inexperienced bakers alike, and the instructions and tips have been crafted to ensure maximum clarity., A promise of 'baked goods' is the quickest way to round up the troops here at Gourmet, but adding the phrase 'gluten-free' would typically produce the opposite effect. Imagine our surprise, then, when a recent delivery of chocolate chip cookies that disappeared as fast as they'd appeared, as well as a lighter-than-air lemon layer cake, turned out to be gluten-free[...]We think Roberts's recipes are worth making, even if allergies are not an issue. 'The cookies have a light, delicate crispness,' says senior food editor Kemp Minifie. 'Anyway, we're so conditioned in this country to use wheat flour for everything; maybe mixing in different kinds of flours would give our bodies a break from the daily wheat grind., When Gourmet magazine admits it's captivated with a recipe for chocolate chip cookies--and the cookies are gluten-free--you know you're on to something. Gluten-Free Baking Classics (Agate Surrey Books) by Annalise G. Roberts serves up the perfect chocolate chip cookies--and more. This book also delivers gluten-free biscuits, muffins, breads and cakes. From delicacies, like éclairs and lemon squares, to desserts that range from simple to sublime, these recipes take the cake. Roberts provides clear instructions and easy-to-follow tips, as well as information on how to buy, mix, and measure gluten-free flours. Forget about hidden ingredients and forbidden desserts. The only thing risky about this cookbook is eating too much of a good thing, Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were ‘perfect' and ‘dared anyone to detect that they weren't made with traditional wheat flour.' I took the challenge and tried a test recipe on chocolate chip cookie-lovers…only to find that Gourmet was right and I didn't have enough taste samples to keep up with their enthusiastic appetites." —Sue Ade, Morris News Service [Roberts's] kitchen tested recipes make her baked goods lighter, and fluffier than the rest." —Donna Gray, Calgary Herald We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren't made with traditional wheat flour…[the] rich but light…cake loses nothing from the absence of white flour." — Gourmet This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus." — Elaine Monarch, Executive Director, Celiac Disease Foundation This wonderful book by Annalise Roberts is very readable, and the recipes taste great!" —Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot." —C. Allison, CookingHelpWeb, Last week, I was excited to offer some quick and fun recipes for baked treats for Halloween. But in the back of my mind, I kept thinking about those kids and adults who couldn't stomach wheat or gluten-based goods normally offered at local bakeries. So I went hunting. I happened to stumble upon a rather delicious find... GLUTEN-FREE BAKING CLASSICS, Second Edition. Written by Annalise Roberts, who lives with celiac disease, she prepares gluten-free cakes, pies, muffins, and seasonal delights for family. A self-proclaimed perfectionist, her kitchen tested recipes make her baked goods lighter, and fluffier than the rest., "Gluten-Free Baking Classicscontains a recipe for chocolate chip cookies that Gourmet magazine claimed were 'perfect' and 'dared anyone to detect that they weren't made with traditional wheat flour.' I took the challenge and tried a test recipe on chocolate chip cookie-lovers…only to find that Gourmet was right and I didn't have enough taste samples to keep up with their enthusiastic appetites." -Sue Ade,Morris News Service "[Roberts's] kitchen tested recipes make her baked goods lighter, and fluffier than the rest." -Donna Gray,Calgary Herald "We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren't made with traditional wheat flour…[the] rich but light…cake loses nothing from the absence of white flour." -Gourmet "This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus." - Elaine Monarch, Executive Director, Celiac Disease Foundation "This wonderful book by Annalise Roberts is very readable, and the recipes taste great!" -Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia "An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot." -C. Allison, CookingHelpWeb, Now in a significantly revised and expanded second edition, "Gluten-Free Baking Classics" by Annalise G. Roberts offers a culinary wealth of 'kitchen cook friendly,' delicious, gluten-free baked goods that will result in cakes and muffins, pies and tarts shells, cookies and brownies, pizza crusts and sandwich breads, pancakes and pastas that are as light, as flavorful, and as filling as those made with wheat. Of special note are the 'Chef's Notes' providing tips and advice throughout. Enhanced with the inclusion of an introduction to gluten free baking, a section listing measurements and equivalents, and a comprehensive index, the recipes range from such classics as Cinnamon Rolls; Buttermilk Biscuits; Gingerbread; and Chocolate Doughnuts; to more exotic fare as Hazelnut Biscotti; Savory Crepes; Babka (Ukrainian Style); and Golden Italian Bread with raisins and Fennel. "Gluten-Free Baking Classics" is a welcome addition to community library cookbook collections in general, and the family cookbook shelves of anyone having to deal with Celiac Disease for themselves or a loved one.
Dewey Decimal
641.5/638
Synopsis
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being., Annalise Roberts shares her most wonderful creations with the celiac community. Her cakes and muffins are as light as those made with standard flour; her pie and tart shells are perfect; her breads are tender and delicious.
LC Classification Number
RM237.86.R58 2008
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