Monday, November 17, 2008

New gluten-free cookbook from CIA chef-instructor

As nutritional therapies—like a gluten-free diet—gain more and more attention in battles against everything from wheat allergies to celiac disease to autism, many parents are seeking gluten-free recipes that round out and complete their children's diets. Luckily, those parents eager not to miss out on important food milestones, like a first birthday cake or an afternoon of cookie baking, now have a new resource: a complete cookbook of gluten-free baked goods, compliments of renowned chef and Culinary Institute of America professor of baking and pastry arts Richard J. Coppedge, Jr., C.M.B.

With a foreword by George Chookazian, founder of Foods By George, chef Coppedge's Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College (Adams Media; October) grants the gluten-sensitive the opportunity to indulge in gooey cinnamon buns, crusty French bread, savory pizza and schmear-worthy bagels. With nutritional analysis accompanying each recipe, chef Coppedge shows readers how to use alternatives to gluten in baking such favorites as: maple pecan tart, pineapple upside down cake, cream cheese rugalach, molten chocolate cake, ham and cheese scones, potato leek quiche, and black bottom cake with cherry compote.

Whether first-time bakers or professional chefs, readers will find the baking techniques in this book to be comprehensive and easy to master. Using a combination of chef Coppedge's flour blends, readers will soon be creating pies, tarts, cookies, brownies, savories and pastries sure to satisfy any palate—gluten-sensitive or not.

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