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The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. Paperback – March 1, 2014

AED 135
Expected delivery byOct 30 - Nov 01

Product Description

Imported from USA

Review
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Even ultra-experienced gluten-free cooks and bakers will learn something from this thoroughly researched,
thoughtfully presented volume. It begins with an introduction to the science of gluten, strategies for replacing wheat
in recipes, troubleshooting suggestions, and helpful evaluations of commercial brands of gluten-free flour blends,
sandwich bread, and pasta. The editors advise against using more brands than they recommend. Each entry opens with an
explanation of "why this recipe works" and many include additional tips and variations. And the recipes cover the dishes
gluten-free eaters are most likely to crave. There are breakfast recipes, including lemon ricotta pancakes and
buttermilk waffles; entrees, such as spaghetti and meatballs, fried chicken, and cheese quiche; and breads: multigrain
sandwich bread, dinner rolls, and English muffins. Of course there are desserts, too, from oatmeal-raisin cookies to
deep-dish apple pie. The simplicity of the dishes belie the innovation contained in this book--it's a necessary addition
to any gluten-free cookbook collection. --Publishers Weekly

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About the Author
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America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly
public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and
recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate
chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous
testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison,
Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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