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Gluten-free baking with the Culinary Institute of America

Author: Richard J Coppedge; Cathy Charles; Culinary Institute of America.
Publisher: Avon, Mass. : Adams Media ; Newton Abbot : David & Charles [distributor], ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Contains 150 recipes for gluten-free yeast breads and pastries, quick breads, cookies, brownies, pastries, cakes, pies and tarts, and savories, and includes tips on living gluten-free, as well as notes on ingredients and equipment.
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Genre/Form: Cookbooks
Recipes
Document Type: Book
All Authors / Contributors: Richard J Coppedge; Cathy Charles; Culinary Institute of America.
ISBN: 9781598696134 1598696130
OCLC Number: 209679309
Notes: "150 flavorful recipes from the world's premier culinary college"--Cover.
Description: xi, 260 pages, 16 unnumbered pages of plates : illustrations (some color) ; 23 cm
Responsibility: Richard J. Coppedge, Jr., with Cathy Charles ; photographs by Keith Ferris.

Abstract:

Features information for understanding the requirements of gluten-free baking; with sidebars on gluten-free lifestyle, culinary techniques, preparation tips, and human interest anecdotes about people  Read more...

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