Baking for Special Diets by Coppedge, Richard J.

Baking for Special Diets (Hardcover) (ISBN-13: 9780470587836)

Vendor: Richard J. Coppedge
Product type: Books
Format: Hardcover
$73.95
$73.95
$73.95
Subtotal: $73.95
Baking for Special Diets by Coppedge, Richard J.

Baking for Special Diets

$73.95
Baking for Special Diets by Coppedge, Richard J.

Baking for Special Diets

$73.95
Format: Hardcover
Description
Description
x

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 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.



Author: Richard J. Coppedge,The Culinary Institute of America (Cia)
ISBN-10: 0470587830
ISBN-13: 9780470587836
Publisher: Wiley
Language: English
Published: 02/29/2016
Pages: 272
Format: Hardcover
Weight: 2.16lbs
Size: 11.10h x 8.50w x 0.70d
By Richard J. Coppedge
By Richard J. Coppedge
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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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