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Gluten-Free Baking with The Culinary Institute of America
GlutenFree Baking with The Culinary Institute of America
Author: Richard J. Coppedge Jr., George Chookazian
Many gluten-sensitive people have only dreamed of eating gooey cinnamon buns, crusty French 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. Whether you're a first-time baker or professional chef, you will find the baking techniques compr...  more »
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ISBN-13: 9781598696134
ISBN-10: 1598696130
Publication Date: 9/17/2008
Pages: 288
Rating:
  • Currently 3.7/5 Stars.
 3
3.7 stars, based on 3 ratings
Publisher: Adams Media
Book Type: Paperback
Members Wishing: 1
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