Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking
Language: English
Published by CELEBRATION GENERATION Nov 2016, 2016
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 39.17
Quantity: 2 available
Add to basketItem description from seller
Neuware - Imagine gluten-free foods that are as good - or better! - than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture.
Seller Inventory # 9780997660821
- Title
- Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking
- Author
- Marie Porter
- Publisher
- CELEBRATION GENERATION Nov 2016
- Publication year
- 2016
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0997660821
- ISBN 13
- 9780997660821
- Item weight
- 421 grams
- Dimensions
- 229x152x12 mm
Imagine gluten-free foods that are as good - or better! - than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture.
If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality - it’s all in the development of the recipes.
Marie Porter takes a unique approach: developing gluten-free recipes from scratch, custom blending alternative flours as individual ingredients of a recipe, rather than using an “all purpose” mix. When flavours, textures, and other properties of flours are used in proper proportions - along with supporting ingredients and techniques - the results can be fantastic! The food that you will make from the recipes contained in this book will be good food, on its own. You will not need to qualify any compliments with “... for a gluten free dish”.
The thing is, flour is only one ingredient. Recipes aren’t about one ingredient, they’re about how multiple ingredients and techniques work together to create a whole. To merely swap out the flour for a standard mix of alternate flours is to ignore all of the ways supporting ingredients - and techniques - can be utilized to create something that you actually want to eat, rather than a mediocre facsimile of what you REALLY want.
Every gluten-free flour out there has unique characteristics - protein content, flavour, elasticity, structure, absorption. As with all cooking, it’s all about balancing flavours and other properties... and proportion.
Think about it:
- BAGELS.
- Graham crackers that taste just like the real thing.
- Crisp, flaky crackers...without the sandy texture.
- Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn!
- Chewy, delicious cookies that *everyone* will want to eat!
- Never having to present a dish with an apology for it being gluten-free.
- Indulging some of your deepest, darkest guilty pleasure cravings... safely and joyously!
Beyond Flour 2 picks up where “Beyond Flour” left off, showing that these gluten-free food fantasies can be reality!
Make no mistake - this is NOT a healthy cookbook. You will find yourself gorging on foods that you thought would never cross your lips again. You'll probably gain some weight, and you'll definitely need to learn how to defend your gluten-free food from invasion by your non-gluten-free friends and family. (Well, or make enough for everyone!)
"Synopsis" may belong to another edition of this title.
About the Author
Michael Porter (Who goes by "Porter") is a food and commercial photographer located in Minneapolis, Minnesota. Porter's work has appeared in local, national, and international magazines, in catalogs, corporate websites, and as well as in many online media outlets. He is responsible for the vast majority of photos on the Celebration Generation blog, as well as all of the photography in Celebration Generation books. In addition to being an awesome husband and photographer to Marie, Porter is Celebration Generation's "Chief Engineering Officer", responsible for all custom builds, equipment repairs, and warp engine emergencies. His most recent large scale project is rebuilding the Porter house kitchen after the tornado... using lumber milled from the 100+ year old black walnut tree that landed on the house! In his spare time, Porter is an avid homebrewer and is pursuing a degree in engineering.
"About the title" may belong to another edition of this title.
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