About this title: Bette Hagman has brought tasty food back into the lives of more than one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The prime mover in delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes and cookies. Containing some 200 recipes updated to include new flours, ingredients and tips, the revised edition of The Gluten-Free Gourmet makes cooking gluten-free faster and more fulfilling than ever before.
Note: This is a general synopsis. Each listing is described below.
Binding: Softcover
Publisher: Owl Books
Date Published: 2000-08-01
ISBN-13:9780805064841ISBN:0805064842
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780805064841. read more
Binding: Paperback
Publisher: Holt Paperbacks
Date Published: 2000
ISBN-13:9780805064841ISBN:0805064842
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
Binding: Paperback
Publisher: Holt Paperbacks
Date Published: 2000-09-01
ISBN-13:9780805064841ISBN:0805064842
Description: Fair. Good usable copy that's definitely seen use in a kitchen: oily spots on top of book; some corner folds and oily staining on some top corners. Tight binding. Light cover wear. Uncreased spine. read more
Description: New. It's a Brand New Book-Never Opened or Read-No Remainder Mark-We Carefully Double Wrap All of Our Books For Damage Free Mailing-It Ships Immediately. read more
Edition: Revised
Binding: Paperback
Publisher: Henry Holt & Co
Date Published: 2000
ISBN-13:9780805064841ISBN:0805064842
Description: With over 200 recipes for gluten-free fare, this updated edition serves as a complete resource on how to live healthily with celiac disease or wheat intolerance. Hagman presents important new information on developing a celiac diet, raising a celiac... read more
"I learned a lot about the science behind gluten free baking and ingredients used in gluten free cooking, but I don't really like any of the recipes. I sometimes look at them and then make up my own variation of what she has. I tend to use whole foods, and I see a lot of canned goods, and substitutes in her recipes, which is not the way I like to cook. Also, I HATE using bean flours in baked sweets. It tastes AWFUL. I'm sorry, but it's just not necessary. I use Isa Chandra Moskowitz's all purpose flour mix in all of my gluten free baking and it is wonderful. It tastes great, even when it's wet batter. All in all this is a good reference book, but not one to depend on for great recipes."
"Great recipes, although I often tweak them. I didn't like the flavor of the four bean flour she raves so much about. It tastes like beans! But I use the rice/tapioca/potato mixture all the time. The tapioca bread is the best."
"Not too sure I would call this gourmet cooking. It has many many baking recipes, which is what attracts me to the book. Her "other recipes" are really very pedestrian. How is chicken noodle casserole - which calls for water chestnuts and cream cheese - in any way something that sounds good let alone "gourmet"? At any rate I'm looking forward to trying out some of the cookie and quick bread recipes."
We guarantee every item's condition, as described on Alibris. If you are not satisfied that an item is as described, return your purchase for a refund.
rating
