ISBN Gluten-Free Baking with The Culinary Institute of America

150 Flavorful Recipes from the World's Premier Culinary College_x000D_
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Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French ead, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows readers how to use alternatives to gluten to bake delicious favorites:_x000D_
Maple Pecan Tart_x000D_
Pineapple Upside-Down Cake_x000D_
Cream Cheese Rugelach_x000D_
Molten Chocolate Cake_x000D_
Ham and Cheese Scones_x000D_
Potato Leek Quiche_x000D_
Black Bottom Cake with Cherry Compote_x000D_
Whether first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, readers will soon be creating pies and tarts, cookies and ownies, and savories and pastries to tempt any palate, gluten-sensitive or not.