Gluten-free baking
Book - 2022
With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery. In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries--including focaccias, pissaladieres, muffins, and chouquettes--all made from rice and other naturally gluten-free flours.
Saved in:
Holdings -
Liberty Park
| Barcode | Status | Material Type | CallNumber | Availability |
|---|---|---|---|---|
| 37413320537352 | Available | Non-fiction | 641.5639 DOBOIN | Place a Hold |
| Main Authors: | , , |
|---|---|
| Other Authors: | , , , |
| Format: | Book |
| Language: | English French |
| Published: |
[Paris, France] :
Éditions de La Martinière,
2022.
|
| Subjects: |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | 874359 | ||
| 008 | 220124t20222018fr a e 000 0 eng d | ||
| 005 | 20230214233935.6 | ||
| 035 | |a (OCoLC)874359 | ||
| 040 | |a UKMGB |b eng |e rda |c UKMGB |d TOH |d BDX |d OCLCO |d OCLCF |d YDX |d OCLCO |d RNL |d JBL |d MNN |d OCLCO |d MNN |d YDX |d JTH |d G8V |d UAP |d UAG | ||
| 019 | |a 1262966240 |a 1298599332 |a 1310789280 |a 1310857067 | ||
| 020 | |a 9781419761058 |q hardcover | ||
| 020 | |a 1419761056 |q hardcover | ||
| 035 | |a (OCoLC)1295110696 |z (OCoLC)1262966240 |z (OCoLC)1298599332 |z (OCoLC)1310789280 |z (OCoLC)1310857067 | ||
| 041 | 1 | |a eng |h fre | |
| 082 | 0 | 4 | |a 641.5/639311 |2 23 |
| 092 | |a 641.5639 DOBOIN | ||
| 049 | |a UAGA | ||
| 100 | 1 | |a Doboin, Nathaniel, |e author. | |
| 245 | 1 | 0 | |a Gluten-free baking / |c Nathaniel Doboin and Thomas Teffri-Chambelland ; photography: Louis Laurent Grandadam ; text: Chae Rin Vincent ; preface: Alain Ducasse ; tasting and recipe decoding: Steve L. Kaplan ; translation: text, Flo Brutton ; recipes, Anne McDowall. |
| 264 | 1 | |a [Paris, France] : |b Éditions de La Martinière, |c 2022. | |
| 264 | 2 | |a New York, NY : |b Abrams, |c 2022. | |
| 264 | 4 | |c ©2018 | |
| 300 | |a 186 page : |b color illustrations ; |c 26 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a "Recipes from the famed Chambelland Bakers of Paris" -- Cover. | ||
| 520 | |a With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery. In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries--including focaccias, pissaladieres, muffins, and chouquettes--all made from rice and other naturally gluten-free flours. | ||
| 505 | 0 | |a The industry. From rice grain to rice bread -- The major stages of bread making -- Making your own bread -- Bakery pastries-sweet treats -- Bakery snacks-savory treats -- Chef's delights. | |
| 650 | 0 | |a Baking. | |
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Gluten-free diet |v Recipes. | |
| 655 | 7 | |a Recipes. |2 lcgft | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 700 | 1 | |a Teffri-Chambelland, Thomas, |e author. | |
| 700 | 1 | |a Grandadam, Louis-Laurent, |e photographer. | |
| 700 | 1 | |a Vincent, Chae Rin, |e author. | |
| 700 | 1 | |a Ducasse, Alain, |e writer of preface. | |
| 700 | 1 | |a Kaplan, Steve L., |e contributor. | |
| 700 | 1 | |a Brutton, Florence, |e translator. | |
| 700 | 1 | |a McDowall, Anne, |e contributor. | |
| 938 | |a Brodart |b BROD |n 130433837 | ||
| 938 | |a YBP Library Services |b YANK |n 17566147 | ||
| 994 | |a C0 |b UAG | ||
| 999 | f | f | |s 24e786b7-daf3-4da3-86e5-fa1f79e5d377 |i 523677c7-4736-4cf1-93de-2b73dcedda65 |t 0 |
| 952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d Liberty Park |t 0 |e 641.5639 DOBOIN |i Non-fiction |m 37413320537352 |