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Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights Paperback – January 9, 2007
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From Library Journal
Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes...highly recommended for subject collections.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
About the Author
Rebecca Reilly graduated from the Cordon Bleu cooking school and from Master Classes at the world-renowned Le Nôtre Pâtissier in Paris. She also worked with Madeline Kamman for two years as her assistant. Reilly ran The Madd Apple, a popular restaurant and café in Portland, Maine, and Rebecca's Kitchen, a catering firm. She was regularly featured on WCSH, and hosted the New England Kitchen Holiday Kitchen, a series that appears on public television in 125 markets. She currently does private catering and teaches at the Cambridge School of Culinary Arts, where she has developed a gluten-free/special needs and a childrens' curriculum. Rebecca and her two children are gluten-intolerant.
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