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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats
 
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Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats [Kindle Edition]

Jeanne Sauvage , Clare Barboza

Kindle-Preis: EUR 11,53 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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Produktbeschreibungen

Pressestimmen

"This new baking book by baking expert Jeanne Sauvage makes it easy for everyone to enjoy classic holiday treats with 60 recipes that range from party snacks and dinner rolls to classic holiday cookie recipes. "--Daily Meal, Top 25 Cookbooks of the Year (2012)"Her passion for gluten-free baking shines in her cookbook. Parents and their kids will love making and baking her delectable treats to celebrate throughout the holiday season."--PBS Parents"With recipes for everything from spritz cookies to buche de Noel, Sauvage's book shatters the assumption that if you can't eat wheat, you can't eat well during the holidays."--San Jose Mercury News"The surprising thing about Sauvage is that her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they're up against traditional gluten-full baked goods." --Seattle Times"

Kurzbeschreibung

The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore! Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Jeanne's own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the holiday table with comfort and joy.

Über den Autor und weitere Mitwirkende

Jeanne Sauvage writes the popular blog the Art of Gluten-Free Baking. Since discovering she was gluten-intolerant she has devoted herself to investigating and developing new gluten-free recipes that taste just as great as those with wheat. Her philosophy is that it's not enough to bake gluten-free, the recipe needs to be delicious or what's the point?
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