| Edition |
First edition. |
| Description |
xi, 291 pages, 40 unnumbered pages of plates : illustrations (some color) ; 24 cm |
| Bibliography |
Includes bibliographical references (pages 275-277) and index. |
| Summary |
"Jeff Hertzberg and Zoë François have returned to their test kitchens to build on the popular gluten-free recipes that appeared in their earlier titles for an entirely gluten-free bread cookbook. [The book] extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With more than 60 recipes--as well as 100 black-and-white instructional photos and 40 ... color images--the authors adopt the rich palette of world breads to their unique method"-- Provided by publisher. |
| Contents |
The secret -- Introduction -- Ingredients -- Equipment -- Tips and techniques -- The flour mixtures -- The master recipe -- Peasant loaves -- Flatbreads and pizzas -- Enriched gluten-free breads and pastries -- Sources for bread-baking products -- Sources consulted -- Index. |
| Subject(S) |
Gluten-free diet -- Recipes.
|
|
Bread.
|
|
Cooking (Bread)
|
|
Cookbooks.
|
| Added Name(S) |
François, Zoë, author.
|
|
Gross, Stephen Scott, illustrator.
|
| ISBN |
9781250018311 (hardback) |
|
1250018315 (hardback) |
|
Other Resources
