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Unbelievably gluten-free! : dinner dishes you never thought you'd be able to eat again / Anne Byrn ; photographs by Lucy Schaeffer.

By: Contributor(s): Material type: TextTextPublication details: New York : Workman Pub., c2012.Description: x, 374 p. : col. ill. ; 21 cmISBN:
  • 9780761171683 (pbk.)
  • 0761171681 (pbk.)
Subject(s): Genre/Form: DDC classification:
  • 641.5/63 23
LOC classification:
  • RM237.86 .B974 2012
Contents:
Welcome to the gluten-free kitchen -- Unbelievably gluten-free 101 -- Breakfast and brunch all day -- Little snacks and nibbles -- Soups and stews -- Gluten-free bread -- Chicken, meats, and other mains -- Pasta and pizza night -- Salads and sides -- Sweets for every occasion -- Conversion tables.
Summary: For the 30 million Americans who have an allergy or sensitivity to gluten--and their families, who want to reclaim the dinner experience of everyone eating the same thing--Anne Byrn creates 128 amazing dishes where the gluten is gone, and never missed. Anne Byrn replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good--not almost as good--as they should.
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Holdings
Item type Current library Collection Call number Status Notes Date due Barcode
Non-Fiction Non-Fiction Waimate Located at Event Centre Non Fiction 641.563 (Browse shelf(Opens below)) Not For Loan Not for loan a00650437

Includes index.

Welcome to the gluten-free kitchen -- Unbelievably gluten-free 101 -- Breakfast and brunch all day -- Little snacks and nibbles -- Soups and stews -- Gluten-free bread -- Chicken, meats, and other mains -- Pasta and pizza night -- Salads and sides -- Sweets for every occasion -- Conversion tables.

For the 30 million Americans who have an allergy or sensitivity to gluten--and their families, who want to reclaim the dinner experience of everyone eating the same thing--Anne Byrn creates 128 amazing dishes where the gluten is gone, and never missed. Anne Byrn replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good--not almost as good--as they should.

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