Available:*

Library
Copy
Call Number
Material Type
Status
Branchport - Modeste Bedient Memorial Library 1 641.3 HOW New NonFiction Book
Searching...
Corning - Southeast Steuben County Library 1 641.3 HOW Adult Paperback NonFiction Book
Searching...
Elmira - Steele Memorial Library 1 641.3 HOW Adult NonFiction Book
Searching...
Hornell Public Library 1 641.3 HOW Adult Paperback NonFiction Book
Searching...
Watkins Glen Public Library 1 641.3 HOW Adult Paperback NonFiction Book
Searching...

On Order

Summary

Summary

AMERICA'S TEST KITCHEN REVOLUTIONIZES GLUTEN-FREE COOKING

Gluten-free baking is often challenging and almost always disappointing. The proliferation of gluten-free mixes and flour blends should be welcome news, but no two products perform the same way. And unless you like gritty cakes, crumbly cookies, and gummy breads, most gluten-free recipes are far from ideal. Could America's most meticulous recipe testers improve the situation for gluten-averse home cooks who want to enjoy their favorite dishes--everything from apple pie and brownies to lasagna and fried chicken?

The result of a yearlong odyssey in the test kitchen, The How Can It Be Gluten-Free Cookbook reinvents the rules of baking to deliver a collection of recipes that represents a quantum leap forward in the world of gluten-free (GF) baking (and cooking).


Author Notes

Bridget Lancaster is the host of America's Test Kitchen and the host of Cook's Country from America's Test Kitchen, as well as a regular contributor to the public radio program The Splendid Table. She began working as a test cook for Cook's Illustrated in 1998 and is an original cast member of both television shows. Bridget is the lead instructor for the America's Test Kitchen Online Cooking School. Julia Collin Davison is the host of America's Test Kitchen and the host of Cook's Country from America's Test Kitchen. She began working as a test cook for Cook's Illustrated in 1999 and is an original cast member of both television shows. Julia leads the recipe development team working on America's Test Kitchen cookbooks. 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!


Table of Contents

Welcome to the Test Kitchenp. viii
Prefacep. 1
The Basics of Gluten-Free Cookingp. 2
A Good Startp. 32
Grainsp. 66
Pastap. 96
Comfort Foodsp. 130
Yeast Breads, Savory Loaves, and Pizzap. 168
Cookies and Barsp. 210
Pies, Fruit Desserts, and Tartsp. 244
Cakesp. 280
Conversions and Equivalenciesp. 312
Weight-to-Volume Equivalencies for GF Floursp. 314
Indexp. 315

Google Preview

Select a list
Make this your default list.
The following items were successfully added.
    There was an error while adding the following items. Please try again.