Gluten-Free Baking Classics
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques...
more infoLe Pain Quotidien Cookbook
Full of favorite recipes from the Le Pain Quotidien kitchens, this book is a little slice of 'our daily bread' that you can enjoy at home. Le Pain Quotidien Cookbook presents over 100 recipes for simple, elegant and healthy fare – handmade bread, breakfast, tartines, soup, salads, sharing dishes and desserts. Le Pain Quotidien is best known for its organic bread and its signature tartines but it's also about sharing great food made with love at any time of the day. With everything from grissini, baguettes and focaccia to chia seed banana muffins, buckwheat pancakes with chestnut puree and toasted camembert & walnut tartine and from roasted golden beetroot & chicken salad to mussels,...
more infoBaking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro
With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. This second edition contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards,...
more infoBaking with Julia: Savor the Joys of Baking with America’s Best Bakers
Baking with Julia Nothing promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art. Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become...
more info101 Things to Do with Ramen Noodles
Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series:101 Things to do with Ramen Noodles. Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life? How about recipes like: Creamy Chicken Noodle Soup Summer Garden Soup Zucchini Salad Creamy Beef and Broccoli Noodles Ramen Burgers Chicken Alfredo Pork Chop Ramen Tuna Noodle Casserole Garlic Noodle Sauté Beer Noodles (the ultimate college crowd pleaser!) Chinese Veggie Noodles Corny Cheese Noodles As a student at the University of Northern Colorado, Toni Patrick came up with creative and quick ways to make ramen noodles. These recipes tasted great...
more infoAgainst the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients
Revolutionary all-natural recipes for gluten-free cooking–from the owner of Against the Grain Gourmet. Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients–no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes. For any of these cookies, cakes, pies, sandwiches, and...
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