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Gluten-Free Flour Power

Bringing Your Favorite Foods Back to the Table
By Aki Kamozawa and H. Alexander Talbot
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Check link for latest rating. ( 18 ratings, 4 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Gluten-Free Flour Power by Aki Kamozawa and H. Alexander Talbot revolutionises gluten-free baking with innovative techniques and creative recipes. The authors guide you through using alternative flours to create delicious breads, pastries, and desserts without compromising on taste or texture. This cookbook is perfect for those looking to expand their gluten-free culinary repertoire.
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Format: Paperback / softback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this culinary guide if you're passionate about experimenting in the kitchen and interested in creating delicious gluten-free dishes. With innovative recipes and creative techniques from renowned chefs, it offers a fresh perspective on gluten-free cooking, appealing to both seasoned chefs and home cooks eager to broaden their culinary repertoire.

Book Hero thinking about your next read

Gluten-Free recipes which maximise flavour, texture and taste.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Gluten-free food can be better than the real thing. In Gluten-Free Flour Power, food experts Aki Kamozawa and H. Alexander Talbot bring years of experience in professional kitchens—and countless hours experimenting on their own—to answer the call for delicious gluten-free food.

Innovators at heart, Aki and Alex developed tasty dishes and easy tricks for boosting flavour at every turn. Starting with three all-purpose flour blends (including one suitable for soy, dairy, and corn allergies), they provide over 90 recipes designed to maximise flavour, texture, and taste in perfectly al dente pasta, crisp-tender buttermilk biscuits, flaky piecrust, and much more.

With illustrated step-by-step instructions, Gluten-Free Flour Power is the indispensable cookbook for home cooks searching for reliable, satisfying gluten-free recipes.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Gluten-Free Flour Power receives high praise for its innovative and successful approach to gluten-free cooking. Notable chefs and food experts commend the authors for their insightful discoveries, original techniques, and their ability to transform gluten-free recipes into delightful culinary experiences. The authors are celebrated as inspiring, knowledgeable figures in the cooking world, offering both guidance and a sensible modern approach to improving food.

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Book Details

INFORMATION

ISBN: 9780393355703

Publisher: WW Norton & Co

Format: Paperback / softback

Date Published: 02 February 2018

Country: United States

Imprint: WW Norton & Co

Illustration: 250 color photographs

Audience: General / adult

DIMENSIONS

Spine width: 23.0mm

Width: 203.0mm

Height: 251.0mm

Weight: 1098g

Pages: 368

Collections

Aki Kamozawa Cook Books & Recipes Cooking & Food Education & Reference Gluten-free & Special Diets Cook Books H. Alexander Talbot Health & Wellness Non-Fiction Self-Help & Personal Development

About the Author

Aki Kamozawa is the coauthor of Ideas in Food and Maximum Flavor; in 2011, she and her husband, H. Alexander Talbot, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania. H. Alexander Talbot is the coauthor of Ideas in Food and Maximum Flavor; in 2011, he and his wife, Aki Kamozawa, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania.

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