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GtrsRGr8 · 11-01-2016, 11:01 PM

There have been soooooo many good book deals today. And there are sooooo many that I wish that I could have posted, but I won't have time to do.

I wanted to post one more, however, before the day is over, and I chose this one. If you look at the vital statistics for it, you probably don't wonder why.

I have a dear friend (and actually one of her children has it, too) who is gluten-sensitive. I remember tasting some of the food that she had to eat and it was very unappetizing to me. This was over a decade ago, when grocery stores in the large town in which she lives either didn't have a gluten-free section or it was so tiny as to just about be worthless. Things have changed now, thankfully. Good thing, too, because it seems that, for some reason, gluten sensitivity is more common than it used to be. Maybe now, in part because of cookbooks like these, gluten-sensitive people can enjoy, more, what they eat.

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours. By Alice Medrich; Leigh Beisch (photographer); Maya Klein. Rated 4.5 stars, from 88 reviews at Amazon at the present moment. Print list price $35.00; digital list price $9.99; Kindle price now $2.99. Artisan, publisher. 368 pages. https://www.amazon.com/Flavor-Flours.../dp/B00MEY9T66.

Book Description
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.

11-01-2016, 11:01 PM	#556
GtrsRGr8 Grand Sorcerer Posts: 7,334 Karma: 27815322 Join Date: Aug 2012 Location: Southeastern U.S., ya'll Device: Kindle; Kindle (10.1.1) for PC; Kindle Cloud Reader	A Book that Might Help You Do the Very Best Gluten-Free Baking Possible! $1.99! There have been soooooo many good book deals today. And there are sooooo many that I wish that I could have posted, but I won't have time to do. I wanted to post one more, however, before the day is over, and I chose this one. If you look at the vital statistics for it, you probably don't wonder why. I have a dear friend (and actually one of her children has it, too) who is gluten-sensitive. I remember tasting some of the food that she had to eat and it was very unappetizing to me. This was over a decade ago, when grocery stores in the large town in which she lives either didn't have a gluten-free section or it was so tiny as to just about be worthless. Things have changed now, thankfully. Good thing, too, because it seems that, for some reason, gluten sensitivity is more common than it used to be. Maybe now, in part because of cookbooks like these, gluten-sensitive people can enjoy, more, what they eat. Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours. By Alice Medrich; Leigh Beisch (photographer); Maya Klein. Rated 4.5 stars, from 88 reviews at Amazon at the present moment. Print list price $35.00; digital list price $9.99; Kindle price now $2.99. Artisan, publisher. 368 pages. https://www.amazon.com/Flavor-Flours.../dp/B00MEY9T66. Book Description 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. Last edited by GtrsRGr8; 11-01-2016 at 11:58 PM.