Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
By: and and
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- Synopsis
- 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.
- Copyright:
- 2017
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 368 Pages
- ISBN-13:
- 9781579656423
- Related ISBNs:
- 9781579655136
- Publisher:
- Artisan
- Date of Addition:
- 05/16/23
- Copyrighted By:
- Alice Medrich, Maya Klein, Leigh Beisch
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine, Health, Mind and Body
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- With:
- Maya Klein
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Other Books
- by Leigh Beisch
- by Alice Medrich
- by Maya Klein
- in Nonfiction
- in Cooking, Food and Wine
- in Health, Mind and Body