Gluten-Free Baking with The Culinary Institute of America by Richard J Coppedge

Gluten-Free Baking with The Culinary Institute of America by Richard J Coppedge

Features information for understanding the requirements of gluten-free baking; with sidebars on gluten-free lifestyle, culinary techniques, preparation tips, and human interest anecdotes about people Chef Coppedge has helped.

"The foundation to be a better gluten-free baker"

—Bon Appetit

Richard J. Coppedge, Jr, is a professor in Baking and Pastry Arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA.

SKU	Unavailable
ISBN 13	9781598696134
ISBN 10	1598696130
Title	Gluten-Free Baking with The Culinary Institute of America
Author	Richard J Coppedge Jr
Condition	Unavailable
Binding Type	Paperback
Publisher	Adams Media Corporation
Year published	2008-09-17
Number of pages	288
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.