Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights

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9780684872520: Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights

A noted chef presents a collection of more than 125 delicious, gluten-free recipes for a variety of sweet and savory backed goods, including biscotti, date nut bread, pizza, and spinach and ricotta pie, along with tips on stocking a gluten-free kitchen, working with gluten-free ingredients, and sources for cooking equipment and specialty foods. 17,500 first printing.

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About the Author:

Rebecca Reilly, a Cordon Bleu- and Le Nôtre Pâtissier-trained chef, is the former owner of the Madd Apple Café and Rebecca's Kitchen, a catering firm and cooking school in Portland, Maine. Reilly also received a chef's diploma from Madeleine Kamman's Modern Gourmet Cooking School in Boston, and for ten years was regularly featured as the on-air chef on Maine's NBC affiliate, WCSH. In addition, Reilly hosted the popular public television series New England Kitchen. She is currently a private caterer and nutritional consultant. Reilly and her two children, all of whom are gluten-intolerant, live in Yarmouth, Maine.

From Library Journal:

Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes...highly recommended for subject collections.
Copyright 2001 Reed Business Information, Inc.

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