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Kelli Bronski is a graduate of Cornell University’s prestigious School of Hotel Administration, a ten-plus year veteran of the hospitality and restaurant business, and a lifelong baker and cook. She lives in Boulder, Colorado, with her husband and coauthor, Peter Bronski.
Peter Bronski is the coauthor of Artisanal Gluten-Free Cooking and Artisanal Gluten-Free Cupcakes and founder of the blog No Gluten, No Problem. Despite his celiac disease, he enjoys adventure sports, is a former Xterra off-road triathlon U.S. national championship competitor, and is currently an ultramarathoner.
Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet-and Even Those Who Aren't
eBook
(Second Edition)
$16.95
-
ISBN-13:
9781615191574
- Publisher: The Experiment
- Publication date: 04/05/2013
- Sold by: Barnes & Noble
- Format: eBook
- Pages: 352
- File size: 9 MB
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The newly expanded edition: An “outstanding volume [of] tips, tricks and favorite dishes” for the gluten-free home cook—including a signature flour blend! (Publishers Weekly, starred review)
Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have discovered Kelli and Peter Bronski’s irresistible gluten-free recipes for every meal, from breakfast through dessert. Now, in a fully revised and expanded second edition, this versatile cookbook is better than ever.
Artisanal Gluten-Free Cooking features:
• Quality ingredients, from-scratch preparation methods, and unbeatable flavors
• Dozens of recipes, from bagels to birthday cake, perfectly suited to the Bronskis’ signature all-purpose flour blend—including Belgian Waffles, Sandwich Bread, pizzas and pastas, Cannoli, Carrot Cake, Blueberry Pie, cookies, and much more
• Globally inspired dishes, from Italian to Indian to Mexican and beyond—such as Tortellini, General Chang’s Chicken, and Pork Tamales
• An expanded array of vegetarian options such as Quinoa Salad, Brussels Sprouts and Tofu Fried Rice, and Red Lentil Dal
• A thorough introduction to gluten-free shopping and cooking—plus handy tips about ingredients, equipment, and techniques sprinkled throughout
• PLUS 25 NEW RECIPES and fifty new full-page color photographs!
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