Gluten-Free Flour Power
WW Norton & Co (Verlag)
978-0-393-24342-0 (ISBN)
Aki Kamozawa and Alexander Talbot devise solutions for the culinary world’s toughest problems. They understood the need for alternatives to the present forms of gluten-free food and their answers are expressed here in over 90 recipes. Readers will learn the authors’ easy tricks for boosting flavour at every turn.
Aki Kamozawa is the coauthor of Ideas in Food and Maximum Flavor; in 2011, she and her husband, H. Alexander Talbot, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania. H. Alexander Talbot is the coauthor of Ideas in Food and Maximum Flavor; in 2011, he and his wife, Aki Kamozawa, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania.
| Erscheint lt. Verlag | 31.3.2015 |
|---|---|
| Zusatzinfo | 250 color photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1352 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Kinder- / Jugendbuch ► Sachbücher | |
| ISBN-10 | 0-393-24342-7 / 0393243427 |
| ISBN-13 | 978-0-393-24342-0 / 9780393243420 |
| Zustand | Neuware |
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