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PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.
DENENE WALLACE started baking goods that would help her manage blood sugar issues after being diagnosed with type 2 diabetes and gluten intolerance. Soon after, she founded Proseed Flour, a business specializing in the production of high-protein/low-carb gluten-free flour. Although at one time Denene needed five insulin shots a day to control her blood sugar, these recipes have helped her completely eliminate her need for insulin. She lives in Navarre, Florida.
really enjoyed this cook book. Haven't tried the recipes yet, but they look greatPublished 11 days ago by Amazon Customer
Truly excellent cookbook for those with allergy issues that don't want to be forced to bake with high calories empty carbs.Published 16 days ago by Roberta L Petke
I can't say i love this cookbook. I have tried several recipes... the texture of the cookies/cakes is crumbly and the taste is non-existent. I was truly disappointed.Published 29 days ago by chicagomom
This review applies only to the recipes that call for Stevia products. I've been making recipes from this book now for over 6 months, trying to convince myself that I can adapt to... Read morePublished 3 months ago by GadgetsGalore