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Baking for Special Diets (Hardback)

Richard J. Coppedge, The Culinary Institute of America (CIA)

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ISBN 10: 0470587830 / ISBN 13: 9780470587836
Edité par John Wiley and Sons Ltd, United Kingdom, 2016
Neuf(s) Etat : New Couverture rigide
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A propos de cet article

Language: English . Brand New Book. Baking for Special Diets teaches readers how to widen thescope of their offerings and create flavorful recipes to meet allkinds of dietary needs. This text explains the wide range ofdietary challenges of which pastry chefs and bakers should beconscious, including celiac disease, diabetes, high blood pressure,high cholesterol, kosher diets, and more. Introductory chapterscover general nutrition information, ingredientsubstitutions. The text also explains through examples how toconvert your own recipes to meet the needs of a particularcustomer. Subsequent chapters provide recipes for a wide range ofdietary concerns, from vegetarian, vegan, and low-fat baked goodsto delectable desserts that are gluten-, lactose-, or sugar-free.From Low-Fat Vanilla Mousse and Reduced-Calorie Linzer Cookies toSugar-Free Creme Caramel and Vegan Boston Cream Pie, Bakingfor Special Diets provides chefs with an arsenal of recipesthat are healthy, versatile, and always delicious. N° de réf. du libraire AAS9780470587836

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Détails bibliographiques

Titre : Baking for Special Diets (Hardback)

Éditeur : John Wiley and Sons Ltd, United Kingdom

Date d'édition : 2016

Reliure : Hardback

Etat du livre :New

A propos de ce titre

Synopsis :

Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. This text explains the wide range of dietary challenges of which pastry chefs and bakers should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, kosher diets, and more. Introductory chapters cover general nutrition information, ingredient substitutions. The text also explains through examples how to convert your own recipes to meet the needs of a particular customer. Subsequent chapters provide recipes for a wide range of dietary concerns, from vegetarian, vegan, and low-fat baked goods to delectable desserts that are gluten-, lactose-, or sugar-free. From Low-Fat Vanilla Mousse and Reduced-Calorie Linzer Cookies to Sugar-Free Crème Caramel and Vegan Boston Cream Pie, Baking for Special Diets provides chefs with an arsenal of recipes that are healthy, versatile, and always delicious.

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