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Flavor flours: a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours

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Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours--wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes--including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler--take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don't react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.

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ISBN:
9781579655136
9781579656423
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Grouping Information

Grouped Work ID b76aca2f-f88a-043c-d713-fc71c0b826c2
Full title flavor flours a new way to bake with teff buckwheat sorghum other whole and ancient grains nuts and
Author medrich alice
Grouping Category book
Last Update 2018-05-21 22:53:12PM
Last Indexed 2018-05-21 21:29:28PM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Beisch, Leigh,, Klein, Maya,
author Alice Medrich
author2-role Beisch, Leigh,photographer., Klein, Maya,author.
author_display Medrich, Alice
available_at_catalog Edmondson Pike, Edmondson Pike Kids, Richland Park
collection_catalog Non-Fiction
detailed_location_catalog Edmondson Pike - Adult Non-Fiction, Richland Park - Adult Non-Fiction
display_description

Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts
In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level.
The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don't react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.

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literary_form_full Non Fiction
local_callnumber_catalog 641.331 M492f
owning_library_catalog Nashville Public Library
owning_location_catalog Edmondson Pike, Edmondson Pike Kids, Richland Park
primary_isbn 9781579655136
publishDate 2014
record_details ils:CARL0000448528|Book|Books||English|Artisan,|[2014]|368 pages : colour illustrations ; 27 cm., overdrive:5387787a-aa8e-4ced-96b2-fda019023beb|eBook|eBook||English|Artisan|2014|
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subject_facet Cookbooks, Desserts, Flour, Wheat products, Wheat products -- Pictorial works
title_display Flavor flours : a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours
title_full Flavor Flours A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours, Flavor flours : a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours / Alice Medrich with Maya Klein ; [photographs, Leigh Beisch]
title_short Flavor flours :
title_sub a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours
topic_facet Cookbooks, Cooking & Food, Desserts, Flour, Health & Fitness, Nonfiction, Wheat products