{"product_id":"alternative-baker-reinventing-dessert-with-gluten-free-grains-and-flours-paperback","title":"Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlanna Taylor-Tobin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAN IACP AWARD-WINNING COOKBOOK \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDiscover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eHave you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. \u003cp\u003e\u003c\/p\u003eNow let's get baking--let's reinvent dessert.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAlanna Taylor-Tobin is a classically trained pastry chef and founder of the popular recipe website The Bojon Gourmet. Her recipes, food styling and photography have been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eFood and Wine\u003c\/i\u003e, \u003ci\u003eFood52\u003c\/i\u003e, \u003ci\u003eThe Huffington Post\u003c\/i\u003e, \u003ci\u003eGFF: Gluten-Free Forever Magazine\u003c\/i\u003e and \u003ci\u003eWilliams-Sonoma\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 13, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984342843693,"sku":"9781624142031","price":24.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/cmxBNnA4M2RGZDF2MEZ0bUJnVkFwdz09.webp?v=1776092568","url":"https:\/\/ishookbooks.com\/products\/alternative-baker-reinventing-dessert-with-gluten-free-grains-and-flours-paperback","provider":"iShook Books","version":"1.0","type":"link"}