By Kelli Bronski, Peter Bronski

An increased edition—now bursting with colour throughout—of a category-leading gluten-free cookbook—ready to arrive extra domestic chefs than ever

Since its unique book in 2009, Artisanal Gluten-Free Cooking has gradually grown in reputation as a growing number of domestic chefs have embraced Kelli and Peter Bronski’s top quality gluten-free recipes for each meal, from breakfast via dessert. Now, in an greatly revised and accelerated moment variation, this depended on, flexible cookbook is best than ever. the following are:

• 25 brand-new recipes and approximately a hundred extra pages

• 50 all-new full-page colour photographs

• The caliber constituents, from-scratch education equipment, and unbeatable flavors that made the unique variation so appealing

• Dozens of recipes, from bagels to birthday cake, ideally suited to the Bronskis’ signature all-purpose flour blend—including Belgian Waffles, Sandwich Bread, pizzas and pastas galore, Cannoli, Carrot Cake, Blueberry Pie, cookies, and lots more and plenty more

• Globally encouraged dishes, from Italian to Indian to Mexican and beyond—such as Tortellini, common Chang’s poultry, and beef Tamales

• An extended array of vegetarian concepts akin to Quinoa Salad, Brussels Sprouts-Tofu Fried Rice, and purple Lentil Dal

• A thorough advent to gluten-free procuring and cooking—plus convenient tips on parts, gear, and methods sprinkled throughout.

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Extra info for 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

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Butter With very rare exceptions, all baked preparations including pastry doughs, cookies, and cakes, icings and butter creams, pastry creams, and browned butter fillings are made with sweet unsalted butter. No other fat provides the mouth feel and flavor that unsalted butter does. Most unsalted butter on the market contains at least 80 percent butterfat (the rest is milk solids and water), although there are higher butterfat-containing butters available that work particularly well in laminated doughs.

The accompanying caramel sauce is served warm, contrasting with the cool mousse. • The cornerstone of contrast is found in many places in this dessert— 1. warm (doughnut) versus cold (the peach, the mousse), 2. smooth (the mousse) versus granular (the sugared exterior of the doughnut and the coating on the candied violet), 3. tender and crisp simultaneously (the exterior versus the interior of the doughnut), and 4. the smooth texture of the caramel versus the crispness of the exterior of the doughnut.

Tea lends its variously bracing, mellow, smoky, and fruity character to desserts as diverse as ice cream, custard, and crème brulée. It also works well as the base for flavored syrups used as plating sauces, glazes, or gelées. The taste of tea reflects where it is grown and how it is processed. In general, teas are classified into six main categories: white, yellow, and green, which are not oxidized; oolong, which is oxidized from 2 to 80 percent; and black, which is 100 percent oxidized. The sixth category, puerh, begins as a green tea and is intentionally aged anywhere from several months to decades.

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