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The Resource The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen

The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen

Label
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes
Title
The how can it be gluten free cookbook
Title remainder
revolutionary techniques, groundbreaking recipes
Statement of responsibility
by the editors at America's Test Kitchen
Contributor
Subject
Genre
Language
eng
Summary
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
Cataloging source
DLC
Dewey number
641.3
Illustrations
illustrations
Index
index present
LC call number
RM237.86
LC item number
.U48 2014
Literary form
non fiction
Target audience
adult
Label
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
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
Control code
20158862
Dimensions
24 cm
Extent
viii, 328 pages
Isbn
9781936493616
Isbn Type
(pbk.)
Lccn
2013038636
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (chiefly color)
System control number
  • (OCoLC)ocn862041315
  • (OCoLC)862041315
Label
The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
Publication
Note
Includes index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
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
Control code
20158862
Dimensions
24 cm
Extent
viii, 328 pages
Isbn
9781936493616
Isbn Type
(pbk.)
Lccn
2013038636
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (chiefly color)
System control number
  • (OCoLC)ocn862041315
  • (OCoLC)862041315

Library Locations

    • Franklin County Public Library - Laurel BranchBorrow it
      200 N. Clay St., Laurel, IN, 47024, US
      39.503165 -85.18749

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