A01=Aki Kamozawa
A01=H. Alexander Talbot
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Author_Aki Kamozawa
Author_H. Alexander Talbot
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Category1=Non-Fiction
Category=MBNH3
Category=MJCM1
Category=VFJB
Category=WBHS
COP=United States
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eq_food-drink
eq_health-lifestyle
eq_isMigrated=2
eq_nobargain
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Format=BC
Format_Paperback
Language_English
PA=Available
Price_€10 to €20
PS=Active
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Product details
- ISBN 9780393355703
- Format: Paperback
- Weight: 1098g
- Dimensions: 203 x 251mm
- Publication Date: 02 Feb 2018
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Aki Kamozawa and Alexander Talbot devise solutions for the culinary world’s toughest problems. They understood the need for alternatives to the present forms of gluten-free food and their answers are expressed here in over 90 recipes. Readers will learn the authors’ easy tricks for boosting flavour at every turn.
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.
