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Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
 
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Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours [Kindle Edition]

Jeff Hertzberg MD

Kindle-Preis: EUR 16,64 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

Weitere Ausgaben

Amazon-Preis Neu ab Gebraucht ab
Kindle Edition EUR 16,64  
Gebundene Ausgabe EUR 21,95  

Produktbeschreibungen

Kurzbeschreibung

Americans are turning in record numbers to gluten-free foods as a means to health, and an often-quoted University of Maryland study estimates that 1 out of 133 Americans (1% of the population) have celiac disease (a debilitating auto-immune disease caused by gluten). As the gluten-free trend has grown, a much larger population is experimenting with the gluten-free lifestyle to treat health symptoms.  And one of the number one items those on a gluten-free diet miss most is bread.

Based on overwhelming requests from readers at their interactive website BreadIn5.com, Jeff Hertzberg and Zoë François have returned to their test kitchens to build on the popular gluten-free recipes that appeared in their earlier titles for an entirely gluten-free bread cookbook. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye.  With more than 60 recipes--as well as 100 black-and-white instructional photos and 40 gorgeous color images--the authors adopt the rich palette of world breads to their unique method.  With this revolutionary approach, you CAN have mouth-watering gluten-free artisan bread in just five minutes a day!


Über den Autor und weitere Mitwirkende

The authors met in their children’s music class in 2003 and wrote the best-selling Artisan Bread in Five Minutes a Day, and Healthy Bread in Five Minutes a Day

Jeff Hertzberg, M.D. grew up eating New York pizza and spent years trying to figure out how to make dough that was convenient enough to use for daily pizza, flatbreads, and loaves.  But really, he just wanted to learn to throw pizza dough high into the air.  He lives in Minneapolis with his wife and two daughters.

Zoë François is a pastry chef trained at the Culinary Institute of America, but she is a pizzaiola at heart. While writing this book she traveled far and wide to eat every pizza and flatbread she could find.  In addition to tossing pizzas she creates desserts on her pastry blog.  She lives in Minneapolis with her husband and two sons.


Produktinformation

  • Format: Kindle Edition
  • Seitenzahl der Print-Ausgabe: 304 Seiten
  • Verlag: Thomas Dunne Books (21. Oktober 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00J6U1DWE
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Amazon Bestseller-Rang: #520.658 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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