Have Your Cake & Eat It, Too - Gluten Free Baking Fundamentals
by Mary Herrington
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8.5"x11" - Choice of Hardcover/Softcover - B&W - Trade Book
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About the Book

The science behind gluten-free baking. Tips, tricks and troubleshooting charts plus 19 recipes converted from the Johnson and Wales "On Baking" textbook and confirmed by one of the nation's top chefs.

Features & Details
Created on: Mar-12-2018   Last updated:  Mar-12-2018
Format: 8.5"x11" - Choice of Hardcover/Softcover - B&W - Trade Book
Theme: Cookbook    Privacy: Everyone
Preview Limit: 10 Pages
baking    gluten free    science   
About Author
Joined: Mar-12-2018

Mary Herrington has been baking gluten-free for almost a decade. She opened the first gluten-free cafe and bakery in Fairfield County, CT in 2009. She has since published 2 cookbooks and is a keynote speaker on the gluten-free circuit.

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