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
Resource Information
The item The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Yuma County Library District.This item is available to borrow from 1 library branch.
Resource Information
The item The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Yuma County Library District.
This item is available to borrow from 1 library branch.
- 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
- Language
- eng
- Extent
- viii, 328 pages
- Note
- Includes index
- Contents
-
- Cookies and bars
- Pies, fruit desserts, and tarts
- Cakes
- Conversions and equivalencies
- Weight-to-volume equivalencies for GF flours
- 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
- Isbn
- 9781936493616
- 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
- Title variation
-
- Gluten free
- Gluten free cookbook
- 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
- http://library.link/vocab/relatedWorkOrContributorName
- America's Test Kitchen (Firm)
- http://library.link/vocab/subjectName
-
- Gluten-free diet
- Gluten-free foods
- Label
- The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
- Note
- Includes index
- Carrier category
- volume
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type MARC source
- rdacontent
- Contents
-
- Cookies and bars
- Pies, fruit desserts, and tarts
- Cakes
- Conversions and equivalencies
- Weight-to-volume equivalencies for GF flours
- 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
- Control code
- ocn862041315
- Dimensions
- 24 cm
- Extent
- viii, 328 pages
- Isbn
- 9781936493616
- Lccn
- 2013038636
- Media category
- unmediated
- Media MARC source
- rdamedia
- Other physical details
- illustrations (chiefly color)
- System control number
- (OCoLC)862041315
- Label
- The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
- Note
- Includes index
- Carrier category
- volume
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type MARC source
- rdacontent
- Contents
-
- Cookies and bars
- Pies, fruit desserts, and tarts
- Cakes
- Conversions and equivalencies
- Weight-to-volume equivalencies for GF flours
- 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
- Control code
- ocn862041315
- Dimensions
- 24 cm
- Extent
- viii, 328 pages
- Isbn
- 9781936493616
- Lccn
- 2013038636
- Media category
- unmediated
- Media MARC source
- rdamedia
- Other physical details
- illustrations (chiefly color)
- System control number
- (OCoLC)862041315
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.yumalibrary.org/portal/The-how-can-it-be-gluten-free-cookbook-/PT0rLxGv71s/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.yumalibrary.org/portal/The-how-can-it-be-gluten-free-cookbook-/PT0rLxGv71s/">The how can it be gluten free cookbook : revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.yumalibrary.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.yumalibrary.org/">Yuma County Library District</a></span></span></span></span></div>
