Baking for Special Diets

by Richard J. Coppedge Jr. and Culinary Institute of America

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...

• Format: Hardcover
• Language: English
• ISBN: 0470587830
• ISBN13: 9780470587836
• Release Date: February 2016
• Publisher: Wiley
• Length: 272 Pages
• Weight: 2.20 lbs.
• Dimensions: 0.7" x 8.5" x 11.1"