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Book synopsis

Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. This text explains the wide range of dietary challenges of which pastry chefs and bakers should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, kosher diets, and more. Introductory chapters cover general nutrition information, ingredient substitutions. The text also explains through examples how to convert your own recipes to meet the needs of a particular customer. Subsequent chapters provide recipes for a wide range of dietary concerns, from vegetarian, vegan, and low-fat baked goods to delectable desserts that are gluten-, lactose-, or sugar-free. From Low-Fat Vanilla Mousse and Reduced-Calorie Linzer Cookies to Sugar-Free Creme Caramel and Vegan Boston Cream Pie, Baking for Special Diets provides chefs with an arsenal of recipes that are healthy, versatile, and always delicious.

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc Cookery dishes & courses

• Full title: Baking for Special Diets
• Author: The Culinary Institute of America (CIA), Richard J. Coppedge
• Language: English
• Binding: Hardback
• Number of pages: 264
• EAN: 9780470587836
• ISBN: 0470587830
• ID: 04884614
• Publisher: John Wiley & Sons Inc
• Weight: 986 g
• Dimensions: 288 × 216 × 19 mm
• Date of publishing: 17. February 2016

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