Flavor Flours: A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-wheat Flours- - Couverture rigide

Medrich, Alice; Klein-Gerber, Maya

Couverture rigide

ISBN 10 : 1579655130 ISBN 13 : 9781579655136

Editeur : Artisan Books, 2014

Synopsis

The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavour. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavour from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes - including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Souffle Cake, and Blueberry Corn Flour Cobbler - take the flavours of our favourite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavour flours don't react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.

A propos du livre

Revue de presse :

Flavor Flour [is] filled with nearly 135 new, assiduously tested recipes for cakes, cookies, biscuits, and more. The book's genius is that . . . Alice began by isolating the best properties of a host of nonwheat flours, then created treats that spotlight their flavors. The results are delicious, and just happen to be gluten-free.--Martha Stewart Living When I hear that Alice Medrich . . . has a new book out, it's all I can do to keep myself from running to the nearest bookstore and shouting, 'Shut up and take my money!' at whoever's behind the counter.--Library Journal Her spin on gluten-free baking actually improves cakes, scones, and cookies.--Refinery29 Alice Medrich introduces us to a new round of flours, revising the classics as well as creating a spectacular, contemporary range of desserts for today's tastes using natural grains to dial up flavors. Flavor Flours breaks new ground for bakers, and each page tempts with a delicious new discovery. --David Lebovitz, author of My Paris Kitchen I'm thrilled that Alice Medrich, one of America's premier bakers, has embraced teff, buckwheat, oat, and rice flours. She understands that these flours are far more than substitutes for wheat flour. These flavor flours are stars on their own, full of character. Her recipes are sure to entice you to move into the kitchen and start baking. Shauna James Ahern, author of Gluten-Free Girl Every Day --Various

Biographie de l'auteur :

Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours (Artisan Books, November 2014). She received her formal training at the prestigious Ecole Lenotre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes for Food52.com and teaches online baking courses at Craftsy.com. She lives in Berkeley, California.

À propos de cette édition

• Éditeur: Artisan Books
• Date d'édition: 2014
• ISBN 10: 1579655130
• ISBN 13: 9781579655136
• Reliure: Relié
• Nombre de pages: 368