Advanced Search
 

Add Best Comp

Add comparable title

Remove comparable title

Highlights Brochure – Clients Green – Spring 2021

more
  • Other Formats

    9781948703512 Electronic book text, Reflowable, , EPUB, $50 CAD
  • Sales Rights

    For sale with exclusive rights in: AD AE AF AG AI AL AM AO AQ AR AS AT AU AW AX AZ BA BB BD BE BF BG BH BI BJ BL BM BN BO BQ BR BS BT BV BW BY BZ CA CC CD CF CG CH CI CK CL CM CN CO CR CU CV CW CX CY CZ DE DJ DK DM DO DZ EC EE EG EH ER ES ET FI FJ FK FM FO FR GA GB GD GE GF GG GH GI GL GM GN GP GQ GR GS GT GU GW GY HK HM HN HR HT HU ID IE IL IM IN IO IQ IR IS IT JE JM JO JP KE KG KH KI KM KN KP KR KW KY KZ LA LB LC LI LK LR LS LT LU LV LY MA MC MD ME MF MG MH MK ML MM MN MO MP MQ MR MS MT MU MV MW MX MY MZ NA NC NE NF NG NI NL NO NP NR NU NZ OM PA PE PF PG PH PK PL PM PN PR PS PT PW PY QA RE RO RS RU RW SA SB SC SD SE SG SH SI SJ SK SL SM SN SO SR SS ST SV SX SY SZ TC TD TF TG TH TJ TK TL TM TN TO TR TT TV TW TZ UA UG UM US UY UZ VA VC VE VG VI VN VU WF WS YE YT ZA ZM ZW
  • Supply Detail

    Distributor: Random House, Inc. Availability: On Sale Date:Nov 17, 2020 Carton Quantity:8 $50.00 CAD
    $40.00 USD
  • Catalogues

How Can It Be Gluten Free Cookbook Collection
350+ Groundbreaking Recipes for All Your Favorites
9781948703505 Hardcover English General Trade COOKING / Health & Healing / Gluten-Free Nov 17, 2020
$50.00 CAD
Active 7.81 x 9.5 x 1.65 in | 3.96 lb 600 pages America''s Test Kitchen America's Test Kitchen
The ultimate cookbook for anyone eating gluten free

Combines two landmark cookbooks—New York Times bestselling The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook: Volume 2—into one must-have resource.


Here are 350+ must-have recipes that raised the bar on gluten-free cooking and baking with foolproof techniques for great-tasting lasagna, fried chicken, cookies, biscuits, and more. PLUS find a new generation of whole-grain recipes perfected using ATK’s revolutionary Whole-Grain Gluten-Free Flour Blend, bringing “wheaty” flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies.

We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas.

Standout Recipes from the First Best-Seller Include:
    Old-Fashioned Birthday Cake: A little melted white chocolate makes the cake tender and moist.
    Extra-Crunchy Fried Chicken: Our kitchen developed a coating so crisp you can hear the crunch
    Flaky, Tender Pie Crust: A spoonful of vinegar helps GF flours create just the right structure.
    Real Sandwich Bread: Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread.
    New York-Style Pizza: Ground almonds give the crust just the right chew and promote browning.

Plus from Volume 2:
    More than 150 recipes from muffins to casseroles to yeast breads to desserts
    Exciting recipes such as chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake
    Many dairy-free variations of baked goods using alternate diary products
    Baking recipes using the ATK All-Purpose Gluten-Free Flour Blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads
    Nutritional information for every recipe

Customer Review:
“I am loving this cookbook. It is so clearly written and the directions are very precise. It is fantastic to be able to make bread again - and it is delicious. I love the options for flour - you can make your own flour for the best results or you can buy a GF flour. Definitely give the homemade flour a try at some point. I can’t wait to try other recipes but right now I am focused on making bread.”

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Author Residence: Boston, MA

Author Hometown: Boston, MA

Publicity: Distribution to national media and food influencers with special focus on health outlets. Reporter/blogger email blast.
of 219

Forgotten Password

Please enter your email address and click submit. An email with instructions on resetting your password will be sent to you.

Forgotten Password

An email has been sent out with instructions for resetting your password.