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Flying Apron's Gluten-Free & Vegan Baking Book (Anglais) Broché – 13 octobre 2009

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Descriptions du produit

Revue de presse

"Flying Apron's Gluten-Free & Vegan Baking Book by Jennifer Katzinger makes me want to hop the next train to Seattle to sample these treats from the bakery itself."
The Oregonian

"[Katzinger's] recipe introductions add a personal touch that many bakers will appreciate. If bakers need one gluten-free baking book to get them through the holidays, this one is it."
Library Journal

"Jennifer Katzinger brings her warm, homey style and gluten-free recipes out of the bakery and into the home kitchen in this small but handy book."
The Kitchn 
"Katzinger's recipes are truly unfussy. Simple ingredients. Delicious results."
Ramshackle Solid 

"It is time for dessert! Your non-vegan friends will be jealous with the fantastic selection of recipes for making morning pastries, scones, muffins, coffee cakes, cookies, pies and tarts, pie crusts, pie fillings vegan cup cakes... The list goes on and on. Katzinger also has a great selection savory fare, including gluten-free entrees, soups and salads."
Bookish Worm

"Katzinger's book goes beyond sweets, and opens a door to savory, meals, and overall baking. She takes out the mystery behind gluten-free baking and the end result is delicious."
The Queen of Tarts

"Katzinger, owner of the Flying Apron Bakery in Seattle, has written a lovely, workable, informative cookbook. Every recipe makes sense. They work! And there aren’t a lot of confusing ingredients and steps. This is a fabulous book for beginners and experienced chefs alike."
Nutrition for Empowered Women
"The recipes in Jennifer Katzinger's book are long awaited options for many of us used to walking past bakery windows full of enticing treats without a second glance... these recipes open the door to decadent desserts and savoury staples for those who make culinary choices based on personal and ethical considerations."
Vegan Cookbook Critic


Présentation de l'éditeur

Over the last decade, a vegan diet has become a more mainstream choice; food allergies have been increasing at alarming rates; and celiac disease is on everyone's radar. When owner Jennifer Katzinger opened The Flying Apron Bakery in 2002, she wanted to accommodate more people, as well as use healthier ingredients so she eliminated gluten, dairy, egg, soy, and wheat. The mouthwatering result? Cakes and muffins with a tender crumb, cookies with a chewy bite, frosting that's light yet satisfyingly sweet, and pastry that flakes at the touch of a fork. In Flying Apron's Gluten-Free and Vegan Baking Book, Katzinger shares the delicious secrets of her sweet and savory recipes. Bake yummy pastries like Blueberry Cinnamon Scones and Lemon Poppy Seed muffins, or whip up a batch of Chocolate Chip Cookies, or Cardamom Spice Cupcakes. In more than 80 recipes, Katzinger offers satisfying treats, whether you're transitioning to a vegan or gluten-free diet, or simply wanting to indulge a sweet tooth using healthier ingredients.

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66 internautes sur 67 ont trouvé ce commentaire utile 
Amazing Little Book - Buy it - Give it - Try it! 25 novembre 2009
Par Q. Hunt - Publié sur Amazon.com
Format: Broché
I love this book, and I plan on giving it as a gift to anyone interested in GF baking. This weekend I made the Pumpkin Glory Loaf with molasses and the whole house smelled absolutely divine for hours. I plan on making the cranberry apple tart with cornmeal and pine nut crust for Thanksgiving. I'll try to update this review from time to time with successes and failures, but so far this book and I are on a serious winning streak.

As context, I've been baking GF for about two years now. I have copies of Bette Hagman's two main baking books: The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets and The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes and I adore those books as well. Bette uses a lot of eggs in her recipes. I don't fault her for that. Eggs make excellent binders and bring more protein to the equation. My family is not vegan, but sometimes I do worry about the constant stream of eggs we're pouring into our systems. I had periodically tried to make GF bread without eggs (using egg replacer mostly) and I failed every time.

Enter the Flying Apron Baking book and their ever-so-clever use of pumpkin, sweet potatoes, and yams as the missing ingredient. Magic! Without cholesterol! I'm ecstatic! (I hope I'm not giving too much away here. You should still buy the book! There's so much more to it than my own little revelation of how to get moisture and a little binder into egg-free breads.)

In short, I can't wait to try every single recipe in this book. Seriously. I'll probably substitute a bit here and there, but there's a wealth of tricks and techniques in this little book.

For those of you that are skeptical about GF baking or about vegan baking, I wish I could mail you all a baked good or two from the Flying Apron here in Seattle. They would make believers out of you!
51 internautes sur 52 ont trouvé ce commentaire utile 
baked goods as good as the "real" thing 21 décembre 2009
Par K. Lee - Publié sur Amazon.com
Format: Broché
This book was almost MADE for me as I am a gluten free vegan for health reasons. I don't have celiac disease but I am slightly gluten intolerant and while it is pretty easy to eat regular food gluten free and vegan, baked goods have been the final frontier for me. Since becoming g-free and vegan, I have stayed away from sweets and baked goods even though I knew that books like The Flying Apron were out there. After trying brown rice flour bread from the store (it's TERRIBLE and is most useful as a perishable paper weight) I was very skeptical of g-free baked goods.
But I have amazing friends who know of my odd eating habits and one of them got me this book for Christmas. I couldn't wait to try it out! I made the Thumbprint Apricot cookies and they are SOOOOOO good. I brought them to the office and they were devoured in minutes and people have been coming to my office all morning to tell me how much they liked them.
All of her recipes call for using a stand mixer. I don't have one (booo!!!!!!! I want one!) but using a hand mixer worked perfectly fine.
When you make any of the dough (almost all of her recipes have the same dough) don't be scared!! It doesn't look like dough because what makes other dough look like dough is gluten. Bonus: no dangers of over mixing!! Don't taste the raw dough like I did because you'll be even more scared. The raw dough tastes awful. But baking is magical and when the dough bakes up all of your fears will go away. Such deliciousness! A tender, chewy, flavorful cookie.
Highly recommend this book to any baker - not just g-free vegans. These recipes are delicious and therefore will make anyone happy - even those who love butter, milk, eggs, and all purpose flour!!
68 internautes sur 75 ont trouvé ce commentaire utile 
Useful with a some modifications 1 mars 2010
Par Marilyn B. - Publié sur Amazon.com
Format: Broché
I have been a fan of the FAB since that little window opened up in the U-district years ago. I still have yet to buy something there that I didn't love. I was so thrilled about the cookbook coming out I bought it immediately. Especially when I saw it had what I thought was the coveted recipe for the buckwheat seed bread. I would actually prefer to just buy it but since they moved to Fremont it is not that convenient for me.

Well those of you who are fans of this bread should know, the recipe in this book is NOT the recipe for the bread you purchase in the bakery. I am quite sure the house recipe uses a starter. The recipe in the book uses baking soda and powder which creates an inferior product if you ask me. Perhaps she thought that the starter recipe would be too complicated for most of us, or she didn't want to give the secret away which is understandable. However I can't help that I still feel a bit cheated.

So back to the bread, I can taste the baking powder and soda, and if you think the original is tough to cut w/o crumbling the product from the given recipe is impossible. Overall the flavor is okay though, in fact my boyfriend liked it better than the original. Another note in this bread, the recipe is not too specific about the size loaf pan to use, it only gives two dimensions so I assume she meant LxW. Well I only had one slightly shorter but almost 5 inches wide. When filling my pan 3/4 full as instructed I had loads more batter, in fact made another loaf and still threw away some leftover (and expensive batter). I think it could have been more than 3/4 full, it did raise but it did not come anywhere near overflowing.

The cinnamon scones were delicious and very much like the ones I purchased at the bakery. I did however make a small adjustment to this recipe. I only used 3/4 the oil. Even still, they are 575 calories each (yes I did the math)! So as far as "focus on health" I beg to differ. Of couse using whole grains is wonderfull but the majority of Americans are overweight or obese and that is 1/3 the daily calorie needs of the average near normal weight female so don't eat too many of these unless you are training for a marathon.

I hope review is helpful to someone. Eventually I will try all the recipes and modify them as needed to my preference. If I ever get the time I am going to try and figure out how to make the buckwheat seed bread with a starter. I will update my review as I go.
52 internautes sur 58 ont trouvé ce commentaire utile 
Deeply Disappointing- Great pictures- that's about all though... 13 mars 2011
Par Old School Fool - Publié sur Amazon.com
Format: Broché
I had high hopes for this book- hopes that were quickly dashed upon BAKING, and tasting, my first recipe: "Dark Chocolate Cake."

I've reviewed quite a few gluten-free cookbooks, and I've been in the food industry for almost 20 years. Why can I, on a few glances, see the flaws in a recipe like this, before I've even made it, but the author couldn't and yet the book made it to print?

This recipe was bad enough to keep me from making any of the other recipes and quickly returning it to the library with no intention to buy. I hoped I was wrong, but everything bad I suspected (and saw) in the recipe ended up being true. The end result being a totally crumbly, cloying-taste cake (where it sticks to your gums and teeth) which is not sweet enough and tastes strongly of baking soda.
A deep deep fail, and again, I do not understand *how* this recipe made it this far.

breakdown follows...

1 tablespoon of baking soda. Really? Anyone with *any* experience baking knows you do not go above 1 teaspoon without risking serious baking soda flavor. The result: huge baking soda flavor in the final product.
1 1/3 cups cocoa powder- it's a lot, and I won't say it's too much cocoa flavor in the cake (it is dark yes, but nice, in a way), but folks, cocoa is BITTER.... the amount of sweetener does not offset it, the result being a cake that lacks sweetness.
Water not milk (soy, rice, almond, coconut, etc.)- not the biggest mistake, but no flavor is added.
The biggest flaw- and again, one I noticed, but hoped I was wrong- there is NO BINDER.
I'm sorry folks, but if you are not using a flour with gluten (which binds), you need to add *something* which binds. Eggs work. They are also an allergen, so if you're not using them, you NEED to add either applesauce, flax, tapioca or arrowroot or corn starch, mashed banana, xanthan gum, ANYTHING.... but if you simply bake gluten free flour, water, and some flavorants you end up with a cake that crumbles to little bits and does not hold together.
30 internautes sur 32 ont trouvé ce commentaire utile 
Thank you, Flying Apron Bakery 26 novembre 2009
Par a's pen name - Publié sur Amazon.com
Format: Broché
I have enjoyed Flying Apron Bakery's cupcakes with my children for years. The cookbook includes all of our favorite recipes, most notably, the cake and frosting recipes used for cupcakes! I will be making these regularly! It is a pleasure to have a cookbook that uses such healthful ingredients. Thank you!

So far, I have made the pumpkin pie (with brown rice crust) two times, both times a big hit. If you're not used to Flying Apron pastry, it is quite different from regular wheat-based pie dough. The texture is very crumbly, like a crumbly shortbread, and very grainy compared to conventional pastry. However, it is delicious. I was not enthralled at first taste, but I love it and so do my kids. This last time I made the pie crust, I had extra and made a little apple tart out of it (topped a circle of dough with chopped apple tossed with maple syrup and honey, and then topped that with another circle of dough which I crimped and baked along with the pumpking pie). The apple tart came out great, and I'm definitely going to be making this very easy crust to put together my own impromptu tarts for breakfast or desserts.

Tonight I made the dark chocolate cake as cupcakes and the german maple frosting. Tomorrow, I'll be serving these german chocolate cupcakes for my nephew's birthday. Beautiful!

One confession: I have a sweet tooth and have added extra sugar to both the pumpkin pie and to cupcakes. If things aren't sweet enough for you, this is an easy change to make to any recipe.

I am grateful for a commercial baker like Flying Apron who cares so much about customers that she is willing to publish her recipes. Thanks again!!
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