Gluten-Free Baking with The Culinary Institute of America
150 Flavorful Recipes from the World's Premier Culinary College
$29.68
- Paperback
288 pages
- Release Date
17 September 2008
Summary
Master gluten-free baking with 150 delicious recipes from the Culinary Institute of America—perfect for beginners and professionals alike.
Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty gluten-free 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. He shows you how to use gluten-free flour blends to bake your favorite treats without gluten, from rich gluten-free desserts to comforting gluten-free pastries, such as:
- Maple Pecan Tart
- Pineapple Upside-Down Cake
- Cream Cheese Rugelach
- Molten Chocolate Cake
- Ham and Cheese Scones
- Potato Leek Quiche
- Black Bottom Cake with Cherry Compote
Whether you’re new to gluten-free baking or a seasoned pro, you’ll find the professional baking techniques clear and easy to master. Using a combination of Chef Coppedge’s gluten-free flour blends, you’ll be creating gluten-free pies, cakes, scones, and more—perfect for gluten-sensitive bakers or anyone looking to explore baking without gluten.
Book Details
| ISBN-13: | 9781598696134 |
|---|---|
| ISBN-10: | 1598696130 |
| Author: | Richard J. Coppedge, Jr., Richard J. Coppedge |
| Publisher: | Adams Media Corporation |
| Imprint: | Adams Media Corporation |
| Format: | Paperback |
| Number of Pages: | 288 |
| Release Date: | 17 September 2008 |
| Weight: | 363g |
| Dimensions: | 20mm x 178mm x 235mm |
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Critics Review
“The foundation to be a better gluten-free baker.”
—Bon Appetit
Richard J. Coppedge, Jr.
Richard J. Coppedge, Jr, is a professor in Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA.
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