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The How Can It Be Gluten-Free Cookbook Volume 2 - Paperback - VERY GOOD

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Artikelzustand
Sehr gut: Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand ...
Brand
Unbranded
MPN
Does not apply
ISBN
9781936493982

Über dieses Produkt

Product Identifiers

Publisher
America's Test Kitchen
ISBN-10
1936493985
ISBN-13
9781936493982
eBay Product ID (ePID)
210332455

Product Key Features

Book Title
How Can It Be Gluten Free Cookbook Volume 2 : New Whole-Grain Flour Blend, 75+ Dairy-Free Recipes
Number of Pages
328 Pages
Language
English
Publication Year
2015
Topic
Regional & Ethnic / American / General, Health & Healing / Gluten-Free, Courses & Dishes / Bread
Illustrator
Yes
Genre
Cooking
Author
America's Test Kitchen
Format
Trade Paperback

Dimensions

Item Height
0.8 in
Item Weight
30.9 Oz
Item Length
9.1 in
Item Width
7.4 in

Additional Product Features

Intended Audience
Trade
TitleLeading
The
Dewey Decimal
823.914
Table Of Content
Chapter 1: A Good Start Whole-Grain Pancakes Fluffy Oat Pancakes Johnnycakes Maple Butter Whole-Grain Waffles Whole-Grain Blueberry Muffins Corn Muffins Coconut-Cashew Muffins Currant Scones Date-Nut Bread Whole-Grain Chai Spice Bread Gingerbread Coffee Cake New York-Style Crumb Cake Yeasted Donuts Cinnamon Sugar-Glazed Doughnuts Vanilla-Glazed Doughnuts Chocolate-Glazed Doughnuts Popovers Three-Grain Breakfast Porridge Three-Grain Breakfast Porridge with Blueberries and Maple Three-Grain Breakfast Porridge with Tahini and Apricots Quinoa Granola with Sunflower Seeds and Almonds Quinoa Granola with Pecans, Espresso, and Chocolate Quinoa Granola with Pepitas, Cayenne, and Golden Raisins Chapter 2: Grains Coconut Rice with Bok Choy and Lime Indonesian-Style Fried Rice Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigette Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs Miso Brown Rice Cakes Sriracha Mayo California Buckwheat Bowls with Lemon-Yogurt Sauce Oat Berry and Wild Mushroom Risotto Rainbow Quinoa Pilaf with Swiss Chard and Carrots Rainbow Quinoa Pilaf with Bell Pepper, Lime, and Cilantro Quinoa, Black Bean, and Mango Salad with Lime Dressing Millet Salad with Corn and Queso Fresco Millet Salad with Orange, Olives, and Almonds Millet Salad with Endive, Blueberries, and Goat Cheese Millet Cakes with Spinach and Carrots Cucumber-Yogurt Sauce Polenta Fries Herb Mayonnaise Chapter 3: Comfort Foods Buffalo Chicken Wings Chicken Wings with Sweet and Spicy Thai Sauce New England Clam Chowder Quicker New England Clam Chowder Nut-Crusted Chicken Orange-Flavored Chicken Chicken Parmesan Quick Tomato Sauce Chicken and Dumplings Batter Fried Fish Breaded Pork Cutlets Lemon-Thyme Breaded Pork Cutlets Cheesy Southwestern Meatloaf Vegetable Pot Pie with Crumble Topping Beef Pot Pie Vegetable Lasagna Chicken Enchiladas Strata with Spinach and Gruyère Strata with Sausage, Mushrooms, and Monterey Jack Cheese Chapter 4: Breads, Pizza, and Crackers Whole-Grain Sandwich Bread Honey-Millet Sandwich Bread Honey Butter Flourless Nut and Seed Loaf Rustic Bread Brioche Whole-Grain Sprouted Grain Bread Baguette Bagels Seeded Bagels Everything Bagels Whole-Grain Rustic Walnut-Cherry Boule Rosemary Foccacia Whole-Grain Dinner Rolls Hamburger Rolls Classic Cheese Pan Pizza Pan Pepperoni Pizza Pan Pizza with Sausage and Peppers Easy Pizza Sauce Maple-Sorghum Skillet Bread Whole-Grain Sesame Crackers Whole-Grain Poppy Thyme Crackers Whole-Grain Sesame Rosemary Crackers Cheddar Cheese Coins Pimiento Cheese Coins Mustard, Gruyere, and Caraway Cheese Coins Everything Cheese Coins Chapter 5: Cookies and Bars Whole-Grain Chocolate Chip Cookies White Chocolate-Macadamia Nut Cookies Oatmeal Cookies with Chocolate Chunks and Dried Cherries Chocolate Crinkle Cookies Whole-Grain Brown Sugar Cookies Madeleines Whole-Grain Ginger Snaps Linzer Cookie Rugelach Lime-Glazed Coconut Cardamom Cookies Almond Biscotti Whole-Grain Graham Crackers Blondie Bars Turtle Brownies Whole-Grain Pecan Bars Key Lime Bars Chapter 6: Fruit Desserts, Pies, and Tarts Whole-Grain Cherry Crisp Blueberry Cobbler with Cornmeal Biscuits Strawberry Shortcakes Peach Shortcakes Pie Dough Double-Crust Pie Dough Single-Crust Pie Dough Strawberry-Rhubarb Pie Dutch Apple Pie Pecan Pie Lemon Meringue Pie Coconut Cream Pie Chocolate Angel Pie Tart Shell French Apple Tart Baked Raspberry Tart Whole-Grain Free Form Pear Tart Chapter 7: Cakes Blueberry-Lemon Snack Cake Whole-Grain TK Snack Cake Chocolate Pound Cake Lemon Bundt Cake Whole-Grain Apple Upside Down Cake Polenta and Peach Cake Whole-Grain Carrot Cupcakes Rainbow Sprinkle Cupcakes Hostess Cupcakes Chocolate Hazelnut Torte Lemon Layer Cake Lavender Teacakes Chocolate Molten Cakes Whole-Grain Individual Sticky Toffee Pudding Cake Cheesecake
Synopsis
Our all-new collection of gluten-free recipes features a new whole-grain flour blend, more than 50 dairy-free recipes, and nutritionals for every recipe. Building on the best-selling success of The How Can It Be Gluten- Free Cookbook, we've gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen's all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout: a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-batter-ing and double-frying method for fried fish with a crispy gluten-free coating. From breakfast foods, grains, and comfort foods to a whole range of baked goods, this new volume delivers groundbreaking recipes plus information on the best gluten-free breads and pastas on the market today and an essential resource section that is a road map for cooking and baking without gluten.
LC Classification Number
RM237.86

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