The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes

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Title:

The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes

Alternate title:

Gluten free cookbook

Author:

America's Test Kitchen (Firm)

Summary:

Successful gluten free recipes require more than just new ingredients. The cooks at America's Test Kitchen tried thousands of recipes (most were pretty awful) to figure out the secrets to making favorite foods without gluten. This landmark book tells what works, and why, so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And the cooks at America's Test Kitchen have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more.

General Note:

Includes index.

At head of title: "America's Test Kitchen."

Contents:

Welcome to the test kitchen -- Preface -- The basics of gluten-free cooking -- A good start -- Grains -- Pasta -- Comfort foods -- Yeast breads, savory loaves and pizza -- Cookies and bars -- Pies, fruit desserts, and tarts -- Cakes -- Conversions and equivalencies -- Weight-to-volume equivalencies for GF flours.

Physical Description:

viii, 328 pages : illustrations (chiefly color) ; 24 cm

Genre:

Cookbooks.

Subject Term:

Gluten-free diet -- Recipes.

Gluten-free foods.

Added Corporate Author:

America's Test Kitchen (Firm)

Publisher:

America's Test Kitchen,

Publication Date:

2014

ISBN:

9781936493616

Publication Information:

Brookline, MA : America's Test Kitchen, [2014]

Call Number:

641.563 HOW

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003204362	Adult Nonfiction	641.563 HOW	Searching... Unknown	Searching... Unavailable

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Summary

Gluten free recipes perfected

Successful gluten free recipes require more than just new ingredients. You need new techniques and that's where our test kitchen team can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works (and why) so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits and more.

Author Notes

America's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Welcome to the Test Kitchen	p. viii
Preface	p. 1
The Basics of Gluten-Free Cooking	p. 2
A Good Start	p. 32
Grains	p. 66
Pasta	p. 96
Comfort Foods	p. 130
Yeast Breads, Savory Loaves, and Pizza	p. 168
Cookies and Bars	p. 210
Pies, Fruit Desserts, and Tarts	p. 244
Cakes	p. 280
Conversions and Equivalencies	p. 312
Weight-to-Volume Equivalencies for GF Flours	p. 314
Index	p. 315

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Summary

Summary

Author Notes

Table of Contents