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Let Us All Eat Cake : Gluten-Free Recipes for Everyone's Favorite Cakes - Catherine Ruehle

Let Us All Eat Cake

Gluten-Free Recipes for Everyone's Favorite Cakes

Hardcover Published: 1st December 2014
ISBN: 9781607746294
Number Of Pages: 224

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After twenty years as a pastry chef and cake artist known for her show-stopping cakes, Cat Ruehle developed rheumatoid arthritis and found relief only through eliminating dairy, sugar, and gluten from her diet. Since then, Ruehle made it her mission to recreate the classic cakes and cupcakes that brought so much joy to her, her kids, and her customers.

In Let Us All Eat Cake, she shares 60 classic cake recipes that are every bit as indulgent as the flour-based ones we adore, but gluten-free, all-natural, and with alternatives given for vegan, dairy-free, and nut-free renditions, including Pink Velvet Strawberry Cake made electrifyingly red with strawberries instead of food dye, Carrot Cake still nutty and wholesome with a gluten-free whole-grain flour blend, and Peanut Butter and Jelly Cupcakes that children of all ages will love to find in their lunchboxes.

With positivity and careful guidance, Ruehle details the ingredients she uses (coconut oil, agave nectar, and xanthum gum, for example) and how to use them, along with decorating, icing, and plating tips to take your cakes from wonderful to extraordinary. Finally, everyone can celebrate their favorite holidays and special occasions from birthdays to Valentine's Day, Halloween to Christmas--and even the every day--with extraordinary gluten-free cakes.

About the Author

CATHERINE RUEHLE is a renowned cake artist, pastry chef, television personality, certified holistic health coach, and wellness foods chef. She was the owner of Sublime Bakery and, after being diagnosed with rheumatoid arthritis, started her own health coaching company. Ruehle has been featured on Food Network, Style Network, WE Network, as well as in "The New York Times "and "Los Angeles Times," among others.

SARAH SCHEFFEL is a cookbook editor currently enrolled at The Natural Gourmet Institute for Culinary Arts.

Industry Reviews

"This is the perfect book of classic and sophisticated cakes that just happen to be gluten-free. From Boston Cream Pie to Buche de Noel, you will find a cake for every occasion. As a former pastry chef, I cannot get enough."
-Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates and Sweet Treats

"Catherine Ruehle has created a simple-to-follow book that addresses the many facets, traps, pitfalls, and substitutions of baking gluten-free layered cakes, cupcakes, celebration cakes, icings, and fillings. There are also some very handy tips for decorating these specialties. I would recommend this book to anyone who needs a helping hand navigating the tricky world of gluten-free baking."
-Kerry Vincent, Hall of Fame sugar artist, Oklahoma State Sugar Art Show director, and television personality

"As a long-standing chef and father of two sons living with diabetes, I understand the role food plays in both human health and enjoyment. This fantastic book offers both! The recipes are thoughtful, well constructed, and easy--greatly enhancing the fun factor of making cakes."
-Michel Nischan, chef and food equity advocate

ISBN: 9781607746294
ISBN-10: 1607746298
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 1st December 2014
Publisher: Random House USA Inc
Country of Publication: US
Dimensions (cm): 23.8 x 20.9  x 2.3
Weight (kg): 0.86
Edition Number: 1

Earn 66 Qantas Points
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