The how can it be gluten free cookbook, revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
Type
Label
The how can it be gluten free cookbook, revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
Language
eng
Illustrations
illustrations
Index
index present
Literary Form
non fiction
Main title
The how can it be gluten free cookbook
Oclc number
862041315
Responsibility statement
by the editors at America's Test Kitchen
Sub title
revolutionary techniques, groundbreaking recipes
Summary
Successful gluten free recipes require more than just new ingredients. The cooks at America's Test Kitchen tried thousands of recipes (most were pretty awful) to figure out the secrets to making favorite foods without gluten. This landmark book tells what works, and why, so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And, the cooks at America's Test Kitchen have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more
Table Of Contents
Welcome to the test kitchen -- Preface -- The basics of gluten-free cooking -- A good start -- Grains -- Pasta -- Comfort foods -- Yeast breads, savory loaves and pizza -- Cookies and bars -- Pies, fruit desserts, and tarts -- Cakes -- Conversions and equivalencies -- Weight-to-volume equivalencies for GF flours
Contributor
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Outgoing Resources
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