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Gluten Free Flour PowerStock informationGeneral Fields
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DescriptionAki Kamozawa and Alex Talbot make their living devising clever solutions for the culinary world's toughest problems. Bringing years of experience in professional kitchens-and countless hours experimenting on their own-they maximize flavor, texture, and taste. When they realized the need for smart alternatives to the present forms of gluten-free food, they rose to the challenge. Their answers are here, based on three all-purpose flour blends (for soy, dairy, and corn allergies) expressed in over 90 recipes. Gluten-Free Flour Power is the indispensable cookbook for home cooks who recognize the value of having reliable, easy-to-make, delicious recipes in their repertoire. Starting with their original flour blends, Aki and Alex provide perfected gluten-free recipes for deliciously fluffy blueberry muffins, rich triple chocolate cake, hearty spiced pumpkin waffles, chewy chocolate chip cookies, and much more. They create foolproof recipes that are right at home on the family dinner table: bacon and onion tart, homemade pizza, and cheesecake. Author descriptionAki Kamozawa is the coauthor of Ideas in Food and Maximum Flavor, and in 2011 shared, with her husband Alex, an IACP Award for Instructional Culinary Writing with Recipes. Together they run a culinary consulting business from their home in Bow, New Hampshire. H. Alexander Talbot is the coauthor of Ideas in Food and Maximum Flavor, and in 2011 shared, with his wife Aki, an IACP Award for Instructional Culinary Writing with Recipes. Together they run a culinary consulting business from their home in Bow, New Hampshire. |