Book
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes / by the editors at America's Test Kitchen.
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.
Record details
- ISBN: 9781936493616 (pbk.)
- ISBN: 1936493616 (pbk.)
- Physical Description: viii, 328 pages : illustrations (chiefly color) ; 24 cm
- Publisher: Brookline, MA : America's Test Kitchen, [2014]
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | 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. |
Search for related items by subject
| Subject: | Gluten-free diet > Recipes. Gluten-free foods. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show All Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Kirtland Community College Library | RM 237.86 .H69 2014 | 30775305488059 | General Collection | Available | - |
| LDR | 02429cam a2200469 i 4500 | ||
|---|---|---|---|
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| 003 | KCCL | ||
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| 245 | 0 | 4. | ‡aThe how can it be gluten free cookbook : ‡brevolutionary techniques, groundbreaking recipes / ‡cby the editors at America's Test Kitchen. |
| 264 | 1. | ‡aBrookline, MA : ‡bAmerica's Test Kitchen, ‡c[2014] | |
| 300 | . | ‡aviii, 328 pages : ‡billustrations (chiefly color) ; ‡c24 cm | |
| 336 | . | ‡atext ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡2rdamedia | |
| 338 | . | ‡avolume ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aWelcome 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. |
| 520 | . | ‡aSuccessful 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. | |
| 650 | 0. | ‡aGluten-free diet ‡vRecipes. | |
| 650 | 0. | ‡aGluten-free foods. | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft | |
| 710 | 2 | . | ‡aAmerica's Test Kitchen (Firm) |
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