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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats [Copertina rigida]

Jeanne Sauvage , Clare Barboza

Prezzo: EUR 16,98 Spedizione gratuita per ordini sopra EUR 19. Dettagli
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Formato Kindle EUR 11,53  
Copertina rigida EUR 16,98  

Descrizione del libro

10 ottobre 2012
60 recipes for baking gluten-free for the holidays; organised by type of baked good: cakes pies, cookies, etc. Includes classics like pumpkin pie, sugar cookies, rugelach, pepparkakor, gingerbread, and Buche de Noel.

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Le recensioni clienti più utili su Amazon.com (beta)
Amazon.com: 4.6 su 5 stelle  59 recensioni
20 di 20 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle Real insight about process and materials 23 dicembre 2012
Di Pamela G. Smith - Pubblicato su Amazon.com
Formato:Copertina rigida
As Grandma I'm supposed to make gingerbread, pie, and speculaas - and, this year for the first time, they're supposed to be gluten-free. Up to now, my attempts at gluten-free baking have gritty and funny-tasting. Now, Sauvage has rescued the holiday baking at our house.

One strong point of the book is that she comes up with a single GF flour blend and uses it in every recipe. One doesn't have to measure out different amounts of thises and thats to make a separate flour blend for each recipe. Her approach is a tremendous timesaver and will also keep me from going stark staring mad.

Another strong point is Sauvage's insight that working with GF doughs and batters requires different processes and different handling from working with regular flour. I haven't gotten satisfactory results when I'e just substituted GF flour for regular flour in my baking. Sauvage has worked with each recipe to adapt ingredients, processes, and handling so that the results of GF baking are more like regular baking.
13 di 13 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle The best gluten free baking book. 27 dicembre 2012
Di R. Zimmerman - Pubblicato su Amazon.com
Formato:Copertina rigida|Acquisto verificato
As a pastry chef who has become gluten intolerant, I have high standards when it comes to baked goods. Jeanne's All-Purpose Flour Mix is wonderful and her recipes work beautifully. I have experimented extensively in the past with other flour blends and recipes with very mixed results, despairing of ever being truly happy with my efforts. Jeanne suggests that you use finely milled flour, and I agree. Authentic Foods flours are finely milled and very much worth having when creating delicately textured cakes and breads. I am happy that the book has weights as well as cup measures. It is worth having a simple scale when baking because measuring by volume is often inaccurate, causing poor results. The pie crust is so good that my family did not know that their Thanksgiving pumpkin pie was gluten free! This book is NOT just for holiday baking, and I look forward to using it all year long.
12 di 12 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle Gluten-free goodness 5 ottobre 2012
Di sly - Pubblicato su Amazon.com
Formato:Copertina rigida
I've been the lucky recipient for many gluten-free treats that the author, Jeanne Sauvage, has made and sent to my office. I have tried gluten free (GF) cookies and cakes before at local bakeries. Sadly my experience was most GF-treats either left a bad after-taste of beans in my mouth and/or had a grainy mouth-feel. I can eat the gluten counterpart of these recipes and was so surprised after trying one of her GF-treatsthat my first comment was, "Are you sure these are gluten-free? They taste just like a normal cookie and they have no bad after-taste."

Praise to Jeanne for developing a gluten-free flour blend and recipes that I can use in making a dessert for friends who can't have gluten.
10 di 10 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle The Best Gluten-Free Baked Goods 29 ottobre 2012
Di Nancy Baggett - Pubblicato su Amazon.com
Formato:Copertina rigida
I bake all the time and develop a lot of baked goods for cookbooks. But I haven't been too happy with my own attempts at gluten-free--it's really, really hard to create versions that taste good and have a pleasant texture. I have been absolutely blown away by how terrific Jeanne's gluten-free recipes are though--her rolls, spice cookies, pound cake, buche de Noel and mincemeat tarts can all pass for traditional wheat-based versions. I'll be reaching for her book every time I need to ready a g-f treat in the future--a wonderfully useful book and a pretty one, too.
9 di 9 persone hanno trovato utile la seguente recensione
5.0 su 5 stelle Jeanne Sauvage is THE GF BAKING GURU! 1 marzo 2013
Di Barbara W Rocheleau - Pubblicato su Amazon.com
Formato:Copertina rigida|Acquisto verificato
Her Soft Sandwich Bread loaf is fantastic! She's been a great teacher for me, since baking with rice flours, etc., is brand new (for me) and totally different than baking with wheat products. If you follow her directions exactly, your first loaf will be a great success. Read her PRIMER at the beginning of this cookbook so you can learn her baking techniques she's developed over years of research and practice. I've found that when using a GLASS 8.5" by 4.5" loaf pan, I'm the most pleased with her bread recipe. I've also made her King Cake, her Lemon Bars, and her Dinner Rolls...YUM to all ~ Jeanne also has a blog with more recipes. I just took a loaf of her blog's Multi-Grain Sandwich Bread out of my oven. It looks great!

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