The gluten-free gourmet cooks comfort foods : more than 200 recipes for creating old favorites with new flours
(Book)
Author
Published
New York : H. Holt, [2004].
Edition
First edition.
Physical Desc
xiv, 316 pages ; 25 cm
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Mancos Library District - NONFICTION | 641.563 HAG | On Shelf |
| Park County Public Libraries - Fairplay Branch (C932) - NONFICTION | 641.56 Hag PB | On Shelf |
| Ruby Sisson Library - NONFICTION | 641.56318 HAG, B | On Shelf |
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More Details
Published
New York : H. Holt, [2004].
Format
Book
Edition
First edition.
Language
English
UPC
9780805078084, 9780805074536
Notes
General Note
Includes index
Description
A new cookbook for those allergic to wheat or intollerant to gluten presents more than two hundred original recipes along with helpful nutritional information, dietary exchanges, and a resource list for gluten-free baking products
Study Program Information
Not AR rated
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Citations
APA Citation, 7th Edition (style guide)
Hagman, B. (2004). The gluten-free gourmet cooks comfort foods: more than 200 recipes for creating old favorites with new flours (First edition.). H. Holt.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hagman, Bette. 2004. The Gluten-free Gourmet Cooks Comfort Foods: More Than 200 Recipes for Creating Old Favorites With New Flours. H. Holt.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hagman, Bette. The Gluten-free Gourmet Cooks Comfort Foods: More Than 200 Recipes for Creating Old Favorites With New Flours H. Holt, 2004.
MLA Citation, 9th Edition (style guide)Hagman, Bette. The Gluten-free Gourmet Cooks Comfort Foods: More Than 200 Recipes for Creating Old Favorites With New Flours First edition., H. Holt, 2004.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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