With Maya Klein

$12.95

$16.95 CAD

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Format:

Hardcover $12.95 $16.95 CAD
ebook $9.99 $12.99 CAD

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Here to the rescue of everyone who has celiac disease or gluten sensitivity, or simply likes the idea of baking with alternative flours, come over 30 recipes for festive cookies, shortbread, bars, and more using oat flour, sorghum flour, teff, coconut flour, and nut flours. There are gluten-free versions of traditional favorites like Classic Ginger Cookies and Cutout Cookies. And wonderful new additions, including Chestnut and Pine Nut Shortbread and Quince and Orange–Filled Chestnut Cookies.

Genre:

Series:

The Artisanal Kitchen

On Sale: Sep 15, 2020
Page Count: 112 pages
Publisher: Artisan
ISBN-13: 9781579659622

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Alice Medrich

About the Author

Alice Medrich has won more cookbook‑of‑the‑year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious École Lenôtre in France and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has devoted much of her career to teaching and sharing her expansive knowledge about baking. Find her on Instagram and Twitter @alicemedrich.

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