Gluten-Free Baking with the Culinary Institute of America
150 Flavorful Recipes from the World's Premier Culinary College
By (author) Richard J. Coppedge
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Gluten-Free Baking with the Culinary Institute of America by Richard J. Coppedge
Book DescriptionMany 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. He shows readers how to use alternatives to gluten to bake delicious favorites: 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 first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, readers 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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Book DetailsISBN: 9781598696134
(237mm x 178mm x 19mm)
Imprint: Adams Media Corporation
Publisher: Adams Media Corporation
Publish Date: 26-Sep-2008
Country of Publication: United States
Books By Author Richard J. Coppedge
Baking for Special Diets, Hardback (April 2016)» View all books by Richard J. Coppedge
Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs.
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Author Biography - Richard J. Coppedge
Richard J. Coppedge, Jr., CMB, is a professor of Baking and Pastry Arts at the CIA; he's taught how to bake enticing alternatives for people with celiac disease or wheat allergies for many years. A member of the Bread Bakers Guild of America, Chef Coppedge is the recipient of many baking and bread awards.
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