At last, delicious gluten-free recipes that work.
Aki Kamozawa and Alex Talbot make their living devising clever solutions for the culinary world’s toughest problems. Bringing years of experience in professional kitchens―and countless hours experimenting on their own―they maximize flavor, texture, and taste.
When they realized the need for smart alternatives to the present forms of gluten-free food, they rose to the challenge.
Their answers are here, based on three all-purpose flour blends (for soy, dairy, and corn allergies) expressed in over 90 recipes. Gluten-Free Flour Power is the indispensable cookbook for home cooks who recognize the value of having reliable, easy-to-make, delicious recipes in their repertoire.
Starting with their original flour blends, Aki and Alex provide perfected gluten-free recipes for deliciously fluffy blueberry muffins, rich triple chocolate cake, hearty spiced pumpkin waffles, chewy chocolate chip cookies, and much more.
They create foolproof recipes that are right at home on the family dinner table: bacon and onion tart, homemade pizza, and cheesecake.
Innovators at heart, Aki and Alex also develop new dishes like homemade doughnuts with buttermilk brioche, seamless ravioli with pepperoni bolognese, and kimchi cavatelli, each dish reliably gluten-free and certifiably delicious.
But this is more than just a cookbook―it is a book of ideas. Readers will learn Aki and Alex’s easy tricks for boosting flavor at every turn: using tapioca starch to get that perfectly thick texture in homemade ice cream; adding potato starch for light, crispy, fully-flavored fried chicken; or transforming biscuit and cake batters with toasted milk powder.
With fully illustrated step-by-step instructions accompanying nearly every recipe, Gluten-Free Flour Power belongs right next to the cutting board and the mixing bowl as an essential tool in the kitchen.
Forward-thinking and entirely original, Gluten-Free Flour Power will change the way you plan everyday meals, whether or not yours is a gluten-free kitchen.250 color photographs
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Aki Kamozawa is the coauthor of Ideas in Food and Maximum Flavor; in 2011, she and her husband, H. Alexander Talbot, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania.
H. Alexander Talbot is the coauthor of Ideas in Food and Maximum Flavor; in 2011, he and his wife, Aki Kamozawa, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania.
“In today’s cluttered and often confusing food world, Aki Kamozawa and H. Alexander Talbot are bright lights I always look to for guidance.”
- Michael Ruhlman, author of Soul of a Chef, Ratio, and Twenty
“It’s simple: Aki and Alex are some of the smartest cooks around. Their sensible modern approach to making food better is inspiring.”
- Richard Blais, winner of Bravo’s Top Chef All-Stars and author of Try This at Home
“Aki and Alex redefine the pursuit for incredible flavor through their original ideas and techniques.”
- Bryan Voltaggio, chef/owner of restaurants VOLT, Lunchbox, Family Meal, RANGE, and Aggio
“Aki and Alex blaze the culinary trail, looking under every rock they come across and sharing their insightful discoveries along the way.”
- Sean Brock, executive chef of restaurants McCrady’s and Husk, South Carolina
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Buchbeschreibung W W NORTON & CO INC Mrz 2015, 2015. Buch. Buchzustand: Neu. Neuware - Gluten-Free recipes which maximise flavour, texture and taste. 368 pp. Englisch. Artikel-Nr. 9780393243420