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Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College

zoom enlarge 		Authors: Richard J. Coppedge Jr., George Chookazian
Publisher: Adams Media
Category: Book

List Price: $18.95
Buy New: $12.17
You Save: $6.78 (36%)



New (32) Used (8) from $11.96

Avg. Customer Rating: 3.5 out of 5 stars 3 reviews
Sales Rank: 12477

Media: Paperback
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 1.2
Dimensions (in): 9.1 x 7 x 0.8

ISBN: 1598696130
Dewey Decimal Number: 641
EAN: 9781598696134
ASIN: 1598696130

Publication Date: September 17, 2008
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: *- INTERNATIONL SHIPPING!!! SHIPS from 5 locations based on your Zip Code and availability! (PA TN IN OR SC) *-* Gift Quality *-* Orders Processed Immediately! - We get your book to you Very Quickly! 54.59
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Editorial Reviews:

Product Description
Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. Whether you're a first-time baker or professional chef, you will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge's flour blends, you will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.

Customer Reviews:

1 out of 5 stars Not so great!   November 29, 2008
 2 out of 2 found this review helpful

I had high hopes for this cookbook, since it comes from The Culinary Institute. I have only tried one recipe, the pecan cinnamon buns, but I will definitely not make then again. The texture was very, very chewy. There is a large amount of guar gum (xanthan gum) in the recipe and mix used for it; I have never seen xanthan gum added by tablespoons before, only in teaspoon increments. But this recipe called for 2.5 tablespoons for 3 cups of flour, and 1.5 cups of that flour already had about a tablespoon in the mix. so approximately 3 Tablespoons of xanthan gum per 3 cups of flour? I think that might contribute to the problem.
Anyway, I think there are other cookbooks that will provide a better, more consistent result.


5 out of 5 stars Gluten Free Baking   November 25, 2008
No problems with shipping, delivery.
The recipes I have tried from this book are great. Some are a little difficult but well worth making.


5 out of 5 stars Very informative and comprehensive   October 4, 2008
 6 out of 7 found this review helpful

I ordered this cookbook to help me bake for my granddaughter who has Celiac's disease. I am very impressed with the different flour mixtures to assure the proper flavor and texture of the finished product. I would recommend this for anyone who has a gluten intolerance. Thank you for offering this book!!!

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