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Author
Formats
Description
After witnessing over two thousand patients regain their health after giving up wheat, the author, a cardiologist, has concluded that wheat is the single largest contributor to the obesity epidemic. Here, he offers a step-by-step plan for a wheat-free lifestyle. He explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.
Author
Publisher
Chronicle Books
Pub. Date
[2013]
Description
The ideal companion to Flour-Joanne Chang's beloved first cookbook-Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell...
Author
Publisher
Page Street Publishing Co
Pub. Date
2023.
Description
"Bring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Giuffi covers all the ins and outs of owning and operating a small-batch home grain mill. You'll learn which whole grains will best enhance the...
Author
Publisher
Artisan
Pub. Date
[2014]
Description
Baking with flavor flours—oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut—adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well. The recipes incorporate the most popular alternative flours available on the market today and use them in interesting ways, both alone and in...
Author
Publisher
Artisan
Pub. Date
[2014]
Description
"In this groundbreaking new work, Alice Medrich applies her legendary skill and impeccable palate to "flavor flours," the name she gives to delicious non-wheat flours, including whole and ancient grains, coconut flour, and nut flours. Medrich shows us how these flours can be used artfully, not just to add starch and bulk in lieu of wheat flour but to contribute an unexpected dimension of flavor to baked goods and desserts, often adding texture and...