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.
After editing at City Book Review for a few years, I took up the duties of editorial assistant, which include assigning books for review, posting reviews to our various sites, and nagging reviewers for things. In my non-nagging time, I’m a gamer, artist, writer, and notorious black thumb/bane of plants. My answer to every book-related question: read Octavia Butler.
|Page Count||128 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|