Gluten-Free Baking (Williams-Sonoma)
With all the interest in gluten-free diets these days, gluten-free cook books are flooding the market. With so many choices, why this one? The name Williams-Sonoma is indicative of the finest in kitchenware, so it stands to reason that this would be a good choice, and it is. Kristine Kidd was food editor for Bon Appétit for twenty years and has written several cookbooks for Williams-Sonoma. An Ingredient Primer and Tips & Tricks open the book, followed by over fifty recipes in the categories of Morning Treats, Cookies, Cakes, Pies & Tarts, Puddings & Custards, Other Desserts, and Breads. If you thought going gluten-free meant having to give up things such as Lemon-Blueberry Scones or Chocolate Chip Oatmeal Cookies or Apple Crumble Pie, think again. Kidd has created gluten-free versions of these and many other favorite treats. The recipe for Salted Caramel Pots de Crème may well be worth the price of the book. Mouth-watering photos by Annabelle Breakey that accompany most recipes will send one running to the kitchen. Kidd includes a section on what belongs in your pantry as well. This well-written, beautifully illustrated book will be a real treat for anyone who decides to or needs to be gluten-free.
Chris Hayden has been working at City Book Review since 2012, so that makes him the keeper of knowledge. He manages the office and book reviewers (all 200 of them!), which is no small feat. If you’re looking at the book reviews here, you’re seeing them because he sent the books out for review. Without him, this place would fall apart, because no one else in the office knows how to use the postage machine. Two words: job security.
|Page Count||128 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|