Gluten-free baking : recipes from the famed Chambelland Bakers of Paris
Book |
La Martiniere/Abrams,
New York :
2022.
- 1 of 1 Copy Available at Libraries in Niagara Cooperative
- 0 current holds with 1 total copy.
| Branch | Call Number | Location | Holdable? | Status |
|---|---|---|---|---|
| Grimsby | 641.81 Dob | Non-fiction | Copy hold / Volume hold | Available |
About
With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery. In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries-including focaccias, pissaladieres, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.
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Details
- ISBN: 9781419761058
- Physical Description: 186 page : color illustrations ; 26 cmprint
- Publisher: New York : La Martiniere/Abrams, 2022.