|Publisher:||Workman Pub Co|
|Publish Date:||Dec 2010|
|Number of Pages:||308|
|Shipping Weight (in pounds):||2.0|
|Product in Inches (L x W x H):||7.09 x 0.85 x 7.95|
Byrn's newest book in her best-selling "Cake Mix Doctor" series aims to minimize the difficulty of gluten-free cake making and reintroduce favorites such as carrot cake and Boston cream pie into the lives of millions who live with celiac disease or gluten intolerance. Byrn's recipes begin with a box of gluten-free commercial cake mix and then incorporate other ingredients in an attempt to replicate a homemade taste. Each recipe is accompanied by full-color photographs of the finished product, always a welcome addition. Passionate bakers and food purists may find that this book lacks surprises and pales in comparison to similar gluten-free baking books like Annalise G. Roberts's Gluten-Free Baking Classics.
Verdict: This title will be most at home in a collection of other cookbooks geared toward busy or casual bakers. Those with limited resources for specialty baking books should look elsewhere.
[Twenty-city tour.] - Carolyn M. Schwartz, Westfield State Univ. Lib., MA
(c). Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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