Gluten Free Baking Classics or Living Cuisine

Gluten-Free Baking Classics

Author: Annalise G Roberts

For celiacs and others unable to eat wheat, it's not just the dessert tray that's forbidden: hearty staples like bread and pizza are also off limits. Now, this exciting cookbook allows allergy sufferers to indulge in a wide variety of baked goods, all delicious and all gluten-free. Featured are more than 100 recipes, including homey treats like biscuits and blueberry muffins; chocolate chip and other cookie jar classics; old-fashioned favorites such as cream puffs, йclairs, and bread pudding; festive holiday breads; and more than 20 cakes, from a simple vanilla layer cake to a decadent German chocolate cake. A thorough grounding in classic baking techniques, as well as detailed instructions in how to buy, mix, and measure gluten-free flours, ensure success for even novice gluten-free bakers. Rounding out the book is a pertinent discussion on how readers can incorporate baking into busy schedules, and why it is so important for emotional, as well as physical, well-being.

Go to: Betty Crockers Indian Home Cooking or Everything Indian Cookbook

Living Cuisine: The Art and Spirit of Raw Foods

Author: Renee Underkoffler

Eating raw isn't just for naturalists and hippies anymore. Today, everyone's setting their tables with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery that so many associate with this type of diet. Raw foods have gone gourmet! In Living Cuisine, celebrated raw-foods chef Renee Underkoffler will show you just how varied, exciting, healthy, and delectable raw-foods cuisine can be. She provides easy-to-follow guidelines for incorporating this healthier way of eating into your lifestyle. Whether you are completely dedicated to the raw-foods diet or are simply raw-curious, you will discover how easy it is to transform the raw foods in your kitchen into a sumptuous gourmet feast. With such delicious and diverse recipes as Pesto-Stuffed Mushrooms, Sweet Corn Bisque with Spicy and Sweet Pepper Relish, Indonesian Vegetable Pad Thai, and Chocolate Hazelnut Torte with Raspberry and Vanilla Creme Frosting, Underkoffler makes it clear that eating raw is anything but boring! Let Living Cuisine be your guide into the world of raw-foods eating and living. But be warned: Once you go raw, you may never go back.

Table of Contents:

	Acknowledgments	ix
	Foreword	xi
	Preface: The Integration of Science and Spirit	1
Part 1	The Basics
1.	Food for Life	9
2.	Modern Farm to Modern Table	15
3.	Enzymes: The Spark of Life	28
4.	Transitioning to Health	34
Part 2	The Raw Foods Pantry
5.	The Essentials: Fresh Produce	47
6.	Algae and Seaweed	101
7.	Legumes and Beans	108
8.	Grains and Grasses	113
9.	Nuts and Seeds	121
10.	Herbs, Edible Flowers, and Spices	128
11.	Sundries	153
12.	The Prime Raw Foods Kitchen Equipment and Tools	174
Part 3	Raw Foods Preparation Techniques
13.	Balancing and Developing Flavors	189
14.	Chopping and Cutting Techniques	192
15.	Juicing	204
16.	Sprouting: Amplified Nutrition in a Simplified Form	209
17.	Culturing and Fermenting	232
18.	Dehydrated and Sun-Fired Food from a Low-Temperature Bakery	242
19.	Blanching and Steaming	250
20.	Garnishing and Presentation	254
Part 4	The Recipes
21.	Beverages	261
22.	Soups	273
23.	Salads and Salad Dressings	287
24.	Appetizers: Great Beginnings	302
25.	New Sushi	324
26.	Vegetable Sides and Accompaniments	346
27.	Classic and New Entrees	356
28.	Burgers and Patties	390
29.	Cakes and Frostings	400
30.	Pies, Tortes, and Crusts	414
31.	Cookies and Biscotti	430
32.	Parfaits, Custards, and Frozen Treats	440
33.	Crackers, Crisps, and Flat Breads	447
34.	Dehydrated Extras	463
	References	477
	Resource Guide	479
	Index	491