Goyoaga Aran: The Art of Gluten-Free Bread

More than 100 Recipes for Sourdough, Croissants, Flatbread, and Beyond

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Aran Goyoaga, three-time James Beard Award-finalist, writes a groundbreaking book on gluten-free bread baking for those who are gluten-free and for anyone who loves flavorful bread. Readers will learn to make sourdough breads, yeasted breads, enriched breads, and more that have the mouthfeel and texture of their wheat-flavored counterparts.

Autor	Goyoaga Aran
Verlag	Workman
Einband	Fester Einband
Erscheinungsjahr	2025
Seitenangabe	368 S.
Meldetext	Lieferbar in 24 Stunden
Ausgabekennzeichen	Englisch
Abbildungen	Print PDF; 125 photos
Masse	H25.6 cm x B20.6 cm x D3.6 cm 1'500 g
Coverlag	Artisan Books (Imprint/Brand)

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CHF 47.50

Verfügbarkeit: Am Lager

ISBN: 978-1-64829-202-6

Verfügbarkeit: Lieferbar in 24 Stunden

Über den Autor Goyoaga Aran

Aran Goyoaga is a three-times James Beard award-nominated recipe developer and food blogger. Her blog Cannelle et Vanille has been featured in many publications such as New York Times, Washington Post, Food 52, Martha Stewart, Good Morning America, Bon Appetit, Saveur, Seattle Times, CNN, and many more.
Aran was born in Bilbao (Spain's Basque Country) to a family of pastry chefs and farmers. She moved to the United States in her early 20s where she trained to become a professional pastry chef. After a few years working in fine-dining professional kitchens, she turned to food styling and photography. Aran resides in Seattle with her husband and two children.