<TitleType>01</TitleType> <TitleText>Gluten-Free Baking Classics, Second Edition</TitleText>

Agate Publishing 20100909 eng

GCDS-9781572840997 03 01 Agate Publishing 01 GCOI 93284100732680 02 1572840994 03 9781572840997 15 978-1-57284-099-7 BC <TitleType>01</TitleType> <TitleText>Gluten-Free Baking Classics, Second Edition</TitleText> 1 A01 Annalise G. Roberts Annalise Roberts teaches cooking classes and offers culinary advice and recipes on her website, www.foodphilosopher.com. She lives with her family in northern New Jersey. 2 01 eng 250 01 Now in a dramatically expanded second edition, with more than 40 great classic baking recipes, plus expanded information on the art and science of gluten-free baking. Gluten-Free Baking Classics combines easy-to-use recipes and techniques for baking everyday basics (bread, bread crumbs, pizza, and cookies) as well as the classics that would be expected in any good baking book: simple chocolate and vanilla layer cakes, angel food cake, carrot cake, brownies, lemon squares, biscuits. Author Annalise Roberts has devised breakthrough recipes using precise mixes of non-wheat-based, gluten-free flours that produce to-die-for delicious baked goods. When you, your family, and your guests are enjoying them these delicious and healthful baked treats, you would never guess that they are completely gluten-free. Gluten-Free Baking Classics is designed for a variety of baking skill levels. The recipes are varied enough to be of interest to more experienced bakers (for example, it includes recipes for eclairs and cream puffs), as well as those just starting out (simple shortbread cookies and corn muffins). In fact, it is perfectly suited for the gluten-free baking novice because it contains detailed instructions on how to get started as well as classic baking techniques and guidelines to help assure success. Moreover, it includes valuable insights on how to incorporate gluten-free baking into your busy weekly schedule, and why baking wholesome and delicious breads, muffins, cakes, and other items can be so important for emotional as well as physical well being. So what's new in the second edition? See below: Chapter 3 – Getting Started Updates/changes to copy to include new break down within chapter: The Science of Baking with Gluten-free flours The Art of Baking with Gluten-free flours Also will include a new FAQ culled from correspondence to website and classes and lectures Chapter 4 – Muffins: (3 new recipes) Banana Nut Bread Cinnamon Rolls Hot Cross Buns Chapter 5 – Cake: (3 new recipes) European Style Yeast Coffee Cake (Cheese Filled) Crumb Cake Hazelnut Cake Chapter 6 - Pie and Tart: (2 new recipes) Rustic Apple Tart Rustic Plum Tart Chapter 7 - Cookies: (5 new recipes) Gingerbread Men Mandelbrot Walnut Mandelbrot Black & White Cookies Almond Cookies Chapter 8 – Other Sweet Treats: (3 new recipes) Apple Cider Doughnuts Old Fashioned Buttermilk Doughnuts Chocolate Cake Doughnuts Chapter 9 - Bread: (18 new recipes) Buttermilk Bread Multi Grain Sandwich Bread Cinnamon Bread Cinnamon Raisin Bread Hamburger/Hot Dog Buns English Muffins Bagels “Rye” Bread Multi Grain Artisan Bread Pecan Raisin Artisan Bread Golden Italian Bread with Raisins and Fennel Traditional Dinner Rolls Multi Grain Dinner Rolls Challah Babka (Ukrainian Style) Irish Soda Bread Soft Pretzels NEW Chapter 10 Other Savories-: (7 new recipes) Fresh Pasta Herbed Stuffing Buttermilk Pancakes Buttermilk Waffles Crepes Flour Tortillas Parathas Popovers 02 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. 08 "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." Kristin Ohlson and Bageshree Blasius EatingWell 08 "The recipes have been tested on expert and inexperienced bakers alike, and the instructions and tips have been crafted to ensure maximum clarity." Carin Yavorcik Autism Society of America 23 01 http://www.agatepublishing.com/resources/titles/93284100732680/extras/GFBC2presskit1.pdf 04 02 72 01 http://www.agatepublishing.com/resources/titles/93284100732680/images/93284100732680L.gif 07 02 72 01 http://www.agatepublishing.com/resources/titles/93284100732680/images/93284100732680S.gif http://www.agatepublishing.com/book/?GCOI=93284100732680 01 Surrey US 04 20080810 01 9 in 02 7 in 08 13 oz Agate Publishing 01 IP 01 10.77 USD