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Baking for Special Diets

By Richard J. Coppedge and The Culinary Institute of America (CIA)
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Baking for Special Diets guides pastry chefs and bakers in creating recipes tailored to various dietary needs such as celiac disease, diabetes, high blood pressure, and kosher diets. It offers foundational nutrition info, ingredient substitutions, and techniques to adapt recipes. The book features a diverse collection of recipes, including vegetarian, vegan, low-fat, gluten-free, lactose-free, and sugar-free baked goods, ensuring tasty and versatile options for all.
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Format: Hardback
$25299
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for professional bakers and pastry chefs seeking to expand their repertoire to accommodate special dietary restrictions, as well as home bakers interested in healthier or allergen-friendly baking options.

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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.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavourful 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 coeliac disease, diabetes, high blood pressure, high cholesterol, kosher diets, and more.

Introductory chapters cover general nutrition information and 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 Crème 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

INFORMATION

ISBN: 9780470587836

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 19 April 2016

Country: United States

Imprint: John Wiley & Sons Inc

Audience: General / adult, Professional and scholarly

DIMENSIONS

Spine width: 20.0mm

Width: 218.0mm

Height: 279.0mm

Weight: 930g

Pages: 272

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food New Release Cook Books Non-Fiction Richard J. Coppedge The Culinary Institute of America (CIA)

About the Author

Rich J Coppedge, Jr is a professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA. During his tenure at the CIA, he has taught various bread baking courses. He also helped develop and provide content for the CIA's bread baking instructional video series.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers course for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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