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Titel: Beyond Flour: A Fresh Approach to ...
Verlag: Celebration Generation
Einband: Soft cover
This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Buchnummer des Verkäufers ABE_book_usedgood_0984604065
Inhaltsangabe: How many times have you come across a gluten-free recipe claiming to be "just as good as the normal version!", only to find that the author must have had some skewed memories on what the "normal" version tasted, looked, and/or felt like?
How many times have you felt the need to settle for food with weird after-taste, gummy consistency, or cardboard-like texture, convinced that this is your new lot in life?
Most gluten-free recipes are developed by taking a "normal" recipe, and swapping in a simulated "all purpose" gluten-free flour... whether store bought, or a homemade version.
"Beyond Flour" takes a bit of a different approach: developing the recipe from scratch. Rather than just swapping out the flour for an "all purpose" mix, Marie Porter uses various alternative flours as individual ingredients - skillfully blending flavours, textures, and other properties unique to each flour - not making use of any kind of all-purpose flour mix. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal ... not just a "reasonable facsimile".
Think about it:
- Fresh pasta! Yes, you can have ravioli again - Gyoza too!
- Homemade "Chinese takeout", BETTER than the real thing!
- Deep dish pizza that's crispy outside & tender inside... like pizza is SUPPOSED to be!
- Chewy, delicious cookies that *everyone* will want to eat!
- Never having to present a dish with an apology for it being Gluten-Free.
- Indulging some of your deepest, darkest guilty pleasure cravings... safely and joyously!
Make no mistake - this is NOT a healthy cookbook. You will find yourself gorging on foods that you thought would never cross your lips again. You'll probably gain some weight, and you'll definitely need to learn how to defend your gluten-free food from invasion by your non-GF friends and family. (Well, or make enough for everyone!)
This book has been the biggest book project I've ever taken on. It started with a HUGE premise - that gluten-free cooking doesn't have to be about compromising on flavour or texture. Sure, it's been said before, but the follow through attempts I've seen have been lackluster: Gluten-free food still has a reputation of being pretty awful for anyone who's not actually gluten-free.
I took the concept a step further - why shouldn't gluten-free cooking be as good OR BETTER than wheat flour cooking? What with the variety of alternative flours available, each with their own unique flavours and properties... so much room to play with it! All of these flours have more flavour and have more nutrition that wheat flour, anyway - why shouldn't we all make use of them?
Once you give up on the idea of using an all-purpose flour mix, the sky really is the limit! I'm still shocked over the pitas that taste like JUST Jimmy John's bread - the loss of JJ was one of my biggest sadness issues when I had to go gluten-free. THAT recipe (in the book) really made me feel like a miracle worker!
The thing is, using an all purpose mix for gluten free baking is kind of like using one spice mix for seasoning everything you eat - sweet AND savoury. Can you imagine that? Sure, it'll work on some things, but definitely won't be suited for others. Gluten free flours are the same way - some recipes call for more structure, some need more moisture retention. Robust savoury flavours in certain flours really lift some recipes... and for others it would be overkill. By using different combinations of flours, you really let the flavours and properties of those flours sing!
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