Gluten-Free Baking with the Culinary Institute of America
by Coppedge, Richard J., Jr.Format: Paperback
Pub. Date: 2008-09-17
Publisher(s): SIMON & SCHUSTER
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Summary
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. He shows readers how to use alternatives to gluten to bake delicious favorites: Maple Pecan Tart; Pineapple Upside-Down Cake; Cream Cheese Rugelach; Molten Chocolate Cake; Ham and Cheese Scones; Potato Leek Quiche; and Black Bottom Cake with Cherry Compote. Whether first-time bakers or professional chefs, readers will find the baking techniques comprehensive and easy to master. Using a combination of Chef Coppedge’s flour blends, readers will soon be creating pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not.
Author Biography
Richard J. Coppedge, Jr, is a professor in Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA.
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