The gluten-free gourmet cooks fast and healthy : wheat-free and gluten-free with no fuss and fat
(Book)
Author
Published
New York : Henry Holt, 1996.
ISBN
0805039805, 9780805039801
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Bedford Park Public Library District - Stacks | 641.563 HAG | On Shelf |
| Chicago Heights Public Library - Stacks | 641.563 H145 | On Shelf |
| Riverdale Public Library District - Stacks | 641.5 HAG | On Shelf |
| Roselle Public Library District - Adult Nonfiction | 641.563 HAG | On Shelf |
More Details
Published
New York : Henry Holt, 1996.
Format
Book
Physical Desc
xviii, 396 pages ; 24 cm
Language
English
ISBN
0805039805, 9780805039801
Notes
Bibliography
Includes bibliographical references and index.
Description
Bette Hagman, the Gluten-free Gourmet, is recognized as a pioneer in the use of "safe" flours for those who are gluten intolerant and allergic to wheat. Her first two books, The Gluten-free Gourmet and More from the Gluten-free Gourmet, offered recipes that brought good-tasting meals back into the lives of those who must follow this very restrictive diet. In this book, she adds two new elements, speed and health. Responding to the needs of those who must whip up a.
Description
gluten-free meal at the end of a working day, she has created time-saving and versatile mixes for baked goods, pasta, and soups that are just as easy to use as any supermarket mix. And she has lowered the fat and cholesterol in many recipes while retaining the flavor. As in the first two books, breads, cakes, cookies, pies, pastries, and deserts - all the pleasurable foods most often missed by celiacs and the wheat allergic - get first consideration. She has added the.
Description
new bean flours to her baking ingredients, with tasty and more healthful results, and she gives many helpful hints on using bread machines, telling which machines work well with gluten-free flours. But this is a full-service cookbook with recipes for every part of the meal, including a special chapter on stir-frying. There is a comprehensive list of what is allowed on the celiac diet and what is not, answers to twenty-two questions most often asked by celiacs, and a long.
Description
list of sources for gluten-free products. The foreword is by Joseph A. Murray, M.D., Coordinator, Celiac Disease Clinic, University of Iowa Hospital and Clinics.
Citations
APA Citation, 7th Edition (style guide)
Hagman, B. (1996). The gluten-free gourmet cooks fast and healthy: wheat-free and gluten-free with no fuss and fat (First edition.). Henry Holt.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hagman, Bette. 1996. The Gluten-free Gourmet Cooks Fast and Healthy: Wheat-free and Gluten-free With No Fuss and Fat. Henry Holt.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hagman, Bette. The Gluten-free Gourmet Cooks Fast and Healthy: Wheat-free and Gluten-free With No Fuss and Fat Henry Holt, 1996.
MLA Citation, 9th Edition (style guide)Hagman, Bette. The Gluten-free Gourmet Cooks Fast and Healthy: Wheat-free and Gluten-free With No Fuss and Fat First edition., Henry Holt, 1996.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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