Learn to COOK - Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

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Binding: Paperback Dewey Decimal Number: 641 EAN: 9781598696134 ISBN: 1598696130 Label: Adams Media Manufacturer: Adams Media Number Of Items: 1 Number Of Pages: 288 Publication Date: 2008-09-17 Publisher: Adams Media Studio: Adams Media
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Editorial Reviews: 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.
Spotlight customer reviews: Customer Rating: Summary: Not so great! Comment: I had high hopes for this cookbook, since it comes from The Culinary Institute. I have only tried one recipe, the pecan cinnamon buns, but I will definitely not make then again. The texture was very, very chewy. There is a large amount of guar gum (xanthan gum) in the recipe and mix used for it; I have never seen xanthan gum added by tablespoons before, only in teaspoon increments. But this recipe called for 2.5 tablespoons for 3 cups of flour, and 1.5 cups of that flour already had about a tablespoon in the mix. so approximately 3 Tablespoons of xanthan gum per 3 cups of flour? I think that might contribute to the problem. Anyway, I think there are other cookbooks that will provide a better, more consistent result. Customer Rating: Summary: Gluten Free Baking Comment: No problems with shipping, delivery. The recipes I have tried from this book are great. Some are a little difficult but well worth making. Customer Rating: Summary: Very informative and comprehensive Comment: I ordered this cookbook to help me bake for my granddaughter who has Celiac's disease. I am very impressed with the different flour mixtures to assure the proper flavor and texture of the finished product. I would recommend this for anyone who has a gluten intolerance. Thank you for offering this book!!! More Reviews