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Silvana's gluten-free and dairy-free kitchen : timeless favorites transformed

Author: Silvana Nardone
Publisher: Boston, Mass. : Houghton Mifflin Harcourt, 2014.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
The founding editor of Every Day with Rachael Ray reinvents America's favorite dishes for a gluten- and dairy-free world ' no compromises to flavor or texture accepted. "The fact that everything she makes is gluten-free is astonishing." 'Food & Wine When doctors diagnosed Silvana Nardone's son with intolerances to gluten and dairy, she embarked on a quest to develop dishes for the toughest critics of all: her kids.  Read more...
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Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Silvana Nardone
ISBN: 9780544160101 054416010X
OCLC Number: 883256451
Notes: Title from resource description page (Recorded Books, viewed April 14, 2014).
Description: 1 online resource
Responsibility: Silvana Nardone.
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Abstract:

The founding editor of Every Day with Rachael Ray reinvents America's favorite dishes for a gluten- and dairy-free world ' no compromises to flavor or texture accepted. "The fact that everything she makes is gluten-free is astonishing." 'Food & Wine When doctors diagnosed Silvana Nardone's son with intolerances to gluten and dairy, she embarked on a quest to develop dishes for the toughest critics of all: her kids. To do so, she drew on her experience as a professional baker and her work in magazine test kitchens. She deciphered labels and tested obsessively. The result: dishes that taste exactly like their supermarket, bakery, and take-out counterparts, from Cinnamon-Swirl Pancakes to Crispy Chicken Taquitos to Baked Ham-and-Cheese Manicotti. Every mom on the block will want the recipes for her high-rising, light sandwich loaf, deep-dish pizza, and chocolate-chip cookie dough ice cream sandwiches. Silvana shares every last secret she has learned over the years from her formulations of gluten-free all-purpose flour; pancake, waffle, and biscuit mix; homemade and rich-tasting nondairy substitutes for milk, yogurt, and ricotta; and other essentials that are key to making the best food possible.

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