Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours - Paperback
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Languages:EnglishPublisher:Page Street PublishingISBN-13:9781624142031ISBN-10:1624142036UPC:9781624142031Book Category:CookingBook Subcategory:Health & Healing, Specific Ingredients, Courses & DishesBook Topic:Gluten-Free, Natural Foods, PastrySize:8.90 x 8.00 x 0.90 inchesWeight:1.85Product ID:SCFXK4VQ1F
AN IACP AWARD-WINNING COOKBOOK
100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. Now let's get baking--let's reinvent dessert.Languages:EnglishPublisher:Page Street PublishingISBN-13:9781624142031ISBN-10:1624142036UPC:9781624142031Book Category:CookingBook Subcategory:Health & Healing, Specific Ingredients, Courses & DishesBook Topic:Gluten-Free, Natural Foods, PastrySize:8.90 x 8.00 x 0.90 inchesWeight:1.85Product ID:SCFXK4VQ1F
Alanna Taylor-Tobin is a classically trained pastry chef and founder of the popular recipe website The Bojon Gourmet. Her recipes, food styling and photography have been featured in the New York Times, Food and Wine, Food52, The Huffington Post, GFF: Gluten-Free Forever Magazine and Williams-Sonoma.
Publisher: Page Street Publishing
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