Master the art of baking with ancient grains with "Flavor Flours" by the legendary Alice Medrich. This James Beard Award winner for Best Baking Book is the definitive guide to using buckwheat, teff, sorghum, and other non-wheat flours to create deep, rich flavors. With nearly 125 innovative recipes, it features stunning photography by Leigh Beisch and technical insights into grain affinities.
Whether you are a professional pastry chef or a gluten-free home baker, this reference book is essential for expanding your technique. This is the 2014 hardcover first printing, published by Artisan. A durable and beautiful addition to any culinary library, focused on flavor first and gluten-free naturally.
Item condition: Excellent pre-owned condition. The dust jacket is intact with vibrant colors and no tears. Spine is tight, and corners are sharp. Internal pages are clean, crisp, and free from any highlights, notes, or kitchen stains.
