Gluten-Free Baking Classics
Annalise G. Roberts (Author)
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September 01, 2008
6.9 X 8.8 X 0.6 inches | 0.75 pounds
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About the Author
Annalise Roberts co-writes a newspaper column, The Food Philosopher, and the website foodphilosopher.com. She works with a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group and a group run by the Hackensack University Medical Center in New Jersey. She is a resource contact for Bergen County, New Jersey for the Celiac Sprue Association. (CSA is the largest celiac organization in America and has more than 10,000 members.) She teaches gluten-free baking at local community schools in New Jersey.
"Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were 'perfect' and 'dared anyone to detect that they weren't made with traditional wheat flour.' I took the challenge and tried a test recipe on chocolate chip cookie-lovers...only to find that Gourmet was right and I didn't have enough taste samples to keep up with their enthusiastic appetites."
--Sue Ade, Morris News Service "[Roberts's] kitchen tested recipes make her baked goods lighter, and fluffier than the rest."
--Donna Gray, Calgary Herald "We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they weren't made with traditional wheat flour...[the] rich but light...cake loses nothing from the absence of white flour."
--Gourmet "This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus."
-- Elaine Monarch, Executive Director, Celiac Disease Foundation "This wonderful book by Annalise Roberts is very readable, and the recipes taste great!"
--Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia "An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free
cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot."
--C. Allison, CookingHelpWeb