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Product Identifiers
PublisherPage Street Publishing Company
ISBN-101624142036
ISBN-139781624142031
eBay Product ID (ePID)211732551
Product Key Features
Book TitleAlternative Baker : Reinventing Dessert with Gluten-Free Grains and Flours
Number of Pages272 Pages
LanguageEnglish
TopicSpecific Ingredients / Natural Foods, Health & Healing / Gluten-Free, Methods / Baking
Publication Year2016
IllustratorYes
GenreCooking
AuthorAlanna Taylor-Tobin
FormatTrade Paperback
Dimensions
Item Height0.7 in
Item Weight27.4 Oz
Item Length9 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
LCCN2015-919637
Reviews"Alanna has rescued gluten-free baking from the pasty, gritty clutches of white rice flour! Her recipes have a pastry chef 's sensibility, but they overflow with the generosity and warmth of home baking. This book will make you run to the pantry to see what you can bake first, whether you happen to be gluten free or not." --Megan Scott and John Becker, bestselling authors of Joy of Cooking and JoyOfCooking.com "Alanna is such a gifted baker, recipe writer and food photographer. For gluten-free eaters who love to bake, this cookbook is a must." --Dana Shultz, author of Minimalist Baker's Everyday Cooking and MinimalistBaker.com "I want to eat everything in Alanna Taylor-Tobin's beautiful book, Alternative Baker. And the best news? With these gorgeous gluten-free recipes created by a former pastry chef, I can! I'll be baking these treats with delight." --Shauna James Ahern, author of Gluten-Free Girl Every Day and GlutenFreeGirl.com "Like alternative baking pioneers Kim Boyce and Alice Medrich, Alanna Taylor-Tobin shows that treats baked with off-the-beaten-path flours aren't just a boon for the gluten free, but taste richer, more distinctive and often just plain better, too." --Kristen Miglore, author of Food52 Genius Recipes and Creative Director of Food52.com
Dewey Edition23
Dewey Decimal641.865
SynopsisAN IACP AWARD-WINNING COOKBOOK 100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. Now let's get baking--let's reinvent dessert.
LC Classification NumberRM237.86
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