Alternative Baker by Alanna Taylor-Tobin
While most gluten-free baking cookbooks simply replace all-purpose wheat flour, usually with white rice, tapioca and potato flours, this book celebrates the wide array of grains, nuts and seeds that add unique texture and flavour to desserts.
Alanna Taylor-Tobin is a classically trained pastry chef with experience as a professional cook, baker and pastry chef, recipe developer, food photographer, writer and blogger. She blogs at The Bojon Gourmet (http://www.bojongourmet.com), which receives 140,000 page views per month. Her work has been featured in countless small web and print publications as well as Food52, The Huffington Post, Williams Sonoma, The Kitchn and Elle à Table. Alanna lives in San Francisco, California.
| SKU | Unavailable |
| ISBN 13 | 9781624142031 |
| ISBN 10 | 1624142036 |
| Title | Alternative Baker |
| Author | Alanna Taylor-Tobin |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Page Street Publishing Co. |
| Year published | 2016-09-13 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |