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Fabulous & Flourless: 150 Wheatless and Dairy-Free Deserts Hardcover – October 8, 1997


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Product Details

  • Hardcover: 256 pages
  • Publisher: Wiley; 1 edition (October 8, 1997)
  • Language: English
  • ISBN-10: 002862002X
  • ISBN-13: 978-0028620022
  • Product Dimensions: 9.3 x 7.2 x 1 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,696,871 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Anyone with family ties in central Europe--or who has traveled to Vienna, Budapest, Prague, or elsewhere in this part of the world--knows the unique elegance and delicate richness of nut tortes. In Fabulous & Flourless, Mary Wachtel Mauksch, who grew up in Prague, shares 150 recipes for all kinds of pastries and sweets made with nuts and without any wheat flour. There are traditional favorites such as Walnut Poppy Seed Cake, Sachertorte, and Kastanienreis (Chestnut Rice), and original creations such as Almond Cappucino Cake and Peanut Brownies.

Fabulous & Flourless will delight those with a sweet tooth, and it is a heavenly gift for anyone avoiding wheat or gluten. There are no compromises here, only sublime, wheat-free treats. Measures are given by volume, in ounces and in grams, making this book useful in kitchens anywhere in the world.

From the Inside Flap

Fabulous & Flourless Many Traditional Viennese pastries—silky in texture and rich in taste—are made with ground nuts instead of flour. Whether you love nuts, admire fine Viennese pastries, or are allergic to wheat of dairy (as are many people with gluten allergies), Fabulous & Flourless will tempt you with its unique collection of decadent desserts. Fabulous & Flourless contains over 150 luscious traditional recipes from the author's childhood in Czechoslovakia. There are cakes and tarts, such as Chocolate Almond Sponge Cake, Walnut Fig Cake, and Linzer Torte; puddings and soufflés, including Toasted Hazelnut Pudding and Chestnut Soufflé and mousses, molds, and roulades, such as Almond-Strawberry Malakoff and Banana, Apple, and Pecan Dessert. There are also sublime cookies—Cashew-Coffee Dollops and Almond Ginger Cookies; squares—Peanut Butter-Chocolate Squares; and candy—Hazelnut Marbles and White Almond Brittle. And there is a chapter on basics, offering superb recipes for foundations, such as tart crusts, and final flourishes, such as toppings and glazes. Fabulous & Flourless boasts a symphony of flavors. It offers something for every palate: Some desserts are bursting with fruit; others are made with the richest chocolate—but the real stars are the nuts. There are almonds, hazelnuts, walnuts, pecans, cashews, and chestnuts, to name only a few. More than just lending memorable flavors (and replacing unwanted flour), nuts bolster the nutrition, enhance the texture, and extend the shelf life of all these delicious desserts. Whether you are allergic to wheat gluten or just yearn for the inimitable taste of fine Viennese pastries, Fabulous & Flourless will become a favorite book to bake from again and again.

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Customer Reviews

3.8 out of 5 stars
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Most Helpful Customer Reviews

38 of 38 people found the following review helpful By A Customer on January 4, 1999
Format: Hardcover
Contains excellent info on working with many kinds of ground nuts for baking. The results are exactly like what you'd find in a fine Viennese konditerei. GF flour is typically used to dust pans. And, if you're tired of eating rubbery baked goods, there's no xantham/guar gum in these recipes. I've made about 12 recipes and they are clearly written and easy to follow. Not too many weird/hard to obtain ingredients. Invest in a good quality spring-form pan (~$15) if you buy this book.
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37 of 37 people found the following review helpful By A Customer on June 18, 1998
Format: Hardcover Verified Purchase
As a person who must avoid gluten, desserts are the thing I miss most. Try one of these and you'll think you were in heaven. I prepare these recipes for company and special events and everyone has enjoyed them. They are truly fine examples of the best European desserts! * Hints* The author calls for grinding the nuts in a hand mill. These are expensive and hard to find. I use a coffee grinder instead and have had no problems. * For celiacs- beware of the instruction to dust the pans with spelt flour--use another GF flour instead. Please yourself and your guests with flavor and style!
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42 of 45 people found the following review helpful By A Customer on April 29, 1998
Format: Hardcover
Wonderful variety of recipes for those who must be flourless in their lifestyle. It will take me a couple of years to try and eat all the recipes which caught my eye. However, a word of caution to the reader. Many of her recipes call for raw eggs which are never cooked. Since these foods will be left at room temperature for extended periods of time, the danger of salmonella infection is very real. I would hope that, in this day and age, an author would consider this commonly known danger and comment on it in the book. So use the raw egg recipes at your own risk.
That said, I would not hesitate recommending this book for its scrumtious, yet fairly simple recipes that any home baker should be able to master.
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19 of 20 people found the following review helpful By Dla on January 10, 2002
Format: Hardcover Verified Purchase
My father was diagnosed with gluten intolerance over 20 years ago. My whole family loves to cook and has tried every book on the market, and every experiment with weird flours you can possibly imagine -- mostly with so/so results. Overly dense bread, cakes with strange aftertastes... acceptable but not stellar.
Then I saw this book and I bought it! Wow! As a birthday present I made the hazelnut brownies for my father and you'd think I had given him a new house or something. YES, these recipes are work, not something you can do with what you have on hand... HOWEVER, I can honestly say that even I liked the results of this book, and the brownies... well, you'd never know they didn't have flour in them. REALLY.
A few notes: if you're going to do the hazelnut recipes, do yourself a favor and mail order them roasted and skinned. I bought them raw at a coop and roasting and removing the skins was the most annoying part.
Second note on the brownie recipe: It can be a bit hard to get the brownies out of the pan without breaking. The second time I made them I used a springform pan and I was much happier.
If you want your friend/familymember/yourself to love you forever, I highly recommend this book!
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6 of 7 people found the following review helpful By A Customer on February 22, 2004
Format: Hardcover
I bought this book hoping that I could adjust some of the recipes to use splenda or stevia to substitute for some of the sugar in the recipes, since otherwise, the recipes usually are low enough in total carbohydrate grams to be do-able on even the more restrtictive low-carbohydrate diets. The best luck in terms of lowering the sugar content while still keeping a good flavor and texture involved switching out half the sugar for splenda, and not using stevia at all except in the darkest chocolate of the recipes, where the herbal note of stevia doesn't compete with the other flavors. The sugar is still there, but there's less, and a low-carber can feel like they're not being _completely_ bad, as well as not _completely_ deprived of desserts.
Some of the recipes involve higher-carb fruits like bananas, but in general, the use of the nut flours brings most of the recipes (using your food counts book) to within the realm of possibility.
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