Wednesday, September 19, 2012

Cooking Gluten-Free!: A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat [Hardcover] top deals


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  • First Sentence
  • THE ENTREE RECIPES in this volume are arranged by season so you can take advantage of fresh produce at its peak, and because seasons tend to dictate our "food moods." Read the first page
  • Explore More
  • Concordance
  • Browse Sample Pages
  • Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
  • Search inside this book:

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Featuring America's Celebrated Chefs With Recipes for the Home Cook:
Michael Kornick, mk, Chicago
Tom Douglas, Dahlia Lounge, Seattle
Charlie Trotter, Charlie Trotter's, Chicago
Linda Yamada, The Beach House, Kauai
Gerry Hayden, Aureole, New York
Bob Kinkead, Kinkead's, Washington, D. C.
Dennis Leary, Rubicon, San Francisco
Kathey Casey, Kathy Casey Food Studios, Seattle
Lynne Vea, Seattle
Todd Gray, Equinox, Washington, D. C.
Hans Bergmann, Cacharel, Dallas-Ft. Worth
Ludger Szmania, Szmania's, Seattle
Christian Svalesen, 36 Degrees, Dallas
Barbara Figueroa, Seattle
Suzanne Goin, Lucques, West Hollywood
Christopher Kimball, Cook's Illustrated magazine
Erol Tugrul, Cafe Margaux, Cocoa, Florida
Thoa Nguyen, Chinoise Cafe, Seattle
Marcella Rosene, Pasta & Co. Seattle --This text refers to an out of print or unavailable edition of this title.


An essential daily cookbook for anyone eliminating gluten or wheat from their diet and for those who dine with them daily.
Palate and Eye-Pleasing Recipes Solve the "What's for Dinner?" Dilemma:

Apricot Pecan Chicken, Moroccan Chickpea Stew, Beef Fajitas with Pico de Gallo, Jerk Chicken with Cilantro Mango Salsa, Coconut Chicken, Spinach Chevre Pasta with Marinara Sauce, Simple Sushi, Pan-Roasted Pork Tenderloin with Radish, Fennel, and Arugula Salad, Roasted Asparagus Quesadillas with Cactus Salsa, Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and a Cup of Garlic, "Groovy" Gnocchi with Portobello Mushroom Carpaccio, Northwest Paella

Featuring recipes using amaranth, quinoa, and buckwheat flour from pure sources which add flavor, structure, texture, and nutrition to gluten-free baked goods. Fool proof sandwich bread recipe with variations. --This text refers to an out of print or unavailable edition of this title.




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