Gluten-Free Flour Power

Gluten-free food can be better than the real thing. In Gluten-Free Flour Power, food experts Aki Kamozawa and H. Alexander Talbot bring years of experience in professional kitchens-and countless hours experimenting on their own-to answer the call for delicious gluten-free food.

Innovators at heart, Aki and Alex developed tasty dishes and easy tricks for boosting flavor at every turn. Starting with three all-purpose flour blends (including one suitable for soy, dairy, and corn allergies), they provide over 90 recipes designed to maximize flavor, texture, and taste in perfectly al dente pasta, crisp-tender buttermilk biscuits, flaky piecrust, and much more. With illustrated step-by-step instructions, Gluten-Free Flour Power is the indispensable cookbook for home cooks searching for reliable, satisfying gluten-free recipes.

“"Will utterly delight anyone who has endured unsuccessful gluten-free recipes."”

Will utterly delight anyone who has endured unsuccessful gluten-free recipes.--Nathan Myhrvold
Aki and Alex blaze the culinary trail, looking under every rock they come across and sharing their insightful discoveries along the way.--Sean Brock, executive chef of restaurants McCrady's and Husk, South Carolina
Aki and Alex redefine the pursuit for incredible flavor through their original ideas and techniques.--Bryan Voltaggio, chef/owner of restaurants VOLT, Lunchbox, Family Meal, RANGE, and Aggio
In today's cluttered and often confusing food world, Aki Kamozawa and H. Alexander Talbot are bright lights I always look to for guidance.--Michael Ruhlman, author of Soul of a Chef, Ratio, and Twenty
It's simple: Aki and Alex are some of the smartest cooks around. Their sensible modern approach to making food better is inspiring.--Richard Blais, winner of Bravo's Top Chef All-Stars and author of Try This at Home

Aki Kamozawa is the coauthor of Ideas in Food and Maximum Flavor; in 2011, she and her husband, H. Alexander Talbot, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania. H. Alexander Talbot is the coauthor of Ideas in Food and Maximum Flavor; in 2011, he and his wife, Aki Kamozawa, won an IACP Award for Instructional Culinary Writing with Recipes. They are the co-owners of Curiosity Doughnuts and run a culinary consulting business working as recipe developers and culinary troubleshooters for chefs and food companies from their home base in Doylestown, Pennsylvania.

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