{"product_id":"gluten-free-baking-with-the-culinary-institute-of-america-150-flavorful-recipes-from-the-worlds-premier-culinary-college-paperback","title":"Gluten-Free Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRichard J. Coppedge\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMaster gluten-free baking with 150 delicious recipes from the Culinary Institute of America--perfect for beginners and professionals alike.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMany gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty gluten-free bread, savory pizza, and smear-worthy bagels. But now, thanks to Chef Richard J. Coppedge Jr. of the Culinary Institute of America, everyone can indulge. He shows you how to use gluten-free flour blends to bake your favorite treats without gluten, from rich gluten-free desserts to comforting gluten-free pastries, such as: \u003cbr\u003e \u003cul\u003e Maple Pecan Tart Pineapple Upside-Down Cake Cream Cheese Rugelach Molten Chocolate Cake Ham and Cheese Scones Potato Leek Quiche Black Bottom Cake with Cherry Compote \u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003e Whether you're new to gluten-free baking or a seasoned pro, you'll find the professional baking techniques clear and easy to master. Using a combination of Chef Coppedge's gluten-free flour blends, you'll be creating gluten-free pies, cakes, scones, and more--perfect for gluten-sensitive bakers or anyone looking to explore baking without gluten.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRichard J. Coppedge, Jr, is a professor in Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor's and associate degrees from the CIA.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.73 x 9.18 x 7.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 17, 2008\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":52934978437344,"sku":"9781598696134","price":21.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0811\/5909\/4496\/files\/JeUS2WMUyH9781598696134.webp?v=1781628562","url":"https:\/\/improvedinc.myshopify.com\/products\/gluten-free-baking-with-the-culinary-institute-of-america-150-flavorful-recipes-from-the-worlds-premier-culinary-college-paperback","provider":"Improved Improper Input Inc.","version":"1.0","type":"link"}