- Hardcover: 212 pages
- Publisher: John Wiley & Sons (8 Oct 1997)
- Language English
- ISBN-10: 002862002X
- ISBN-13: 978-0028620022
- Product Dimensions: 23.6 x 18.3 x 2.5 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 2,313,327 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
The Bakers of Austria–Hungary—which included the author's hometown, Prague—learned that the secret to creating rich, silky, delicious desserts was to use ground nuts instead of flour. Mary Wachtel Mauksch grew up making and savoring the special cakes, tarts, puddings, cookies, and candies that had been passed down from family and friends. In Fabulous & Flourless she shares over 150 of these luscious desserts and accompaniments. Fabulous & Flourless provides recipes for traditional Viennese pastries, which do not use flour, allowing those with wheat gluten allergies to enjoy their favorite desserts without missing out on any of the richness and delicious flavor. Whether for nut and fine pastry lovers or for those allergic to wheat, Fabulous & Flourless is a dessert recipe collection that will add richness to everyone's cookbook shelf. Some of the Fabulous Recipes: Brazil Nut Tutti Frutti Cake Spanish Hazelnut Chocolate Cake Two–Toned Almond Lemon Cake Chestnut Chocolate Pudding Walnut Roulade Almond Spice Cookies Cashew–Coffee Dollops Chocolate–Chip Coconut Macaroons Turinois (French Chestnut Fudge)
From the Author
Safe for people with gluten and lactose allergies.
Do you know that the most delicious cakes and pastries are made with ground nuts - no flour at all? And that they have a very long shelf life? And lend themselves to freezing? People with an allergy to gluten can use these recipes without fear, because nuts are gluten-free. And these deserts do not contain dairy either, making them safe to use for those with an allergy to lactose and for those who observe certain religious customs.
Do you know that the most delicious cakes and pastries are made with ground nuts - no flour at all? And that they have a very long shelf life? And lend themselves to freezing? People with an allergy to gluten can use these recipes without fear, because nuts are gluten-free. And these deserts do not contain dairy either, making them safe to use for those with an allergy to lactose and for those who observe certain religious customs.
Inside This Book
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First Sentence
RECIPES FOR NUT CAKES make up the core of this book. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
RECIPES FOR NUT CAKES make up the core of this book. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
I liked this book a lot. It has quite a narrow scope with many variation of nut tortes , a few biscuits and other desserts. The thing is the recipes are well researched and work. The chocolate cakes are wonderful. Really a plus for those on restricted diets - and you can always replace the sugar with honey or splenda.
4 of 5 people found the following review helpful
Format:Hardcover
Wonderful variety of recipes for those who must be flourless in their lifestyle. It will take me a couple of years to try and eat all the recipes which caught my eye. However, a word of caution to the reader. Many of her recipes call for raw eggs which are never cooked. Since these foods will be left at room temperature for extended periods of time, the danger of salmonella infection is very real. I would hope that, in this day and age, an author would consider this commonly known danger and comment on it in the book. So use the raw egg recipes at your own risk.
That said, I would not hesitate recommending this book for its scrumtious, yet fairly simple recipes that any home baker should be able to master.
That said, I would not hesitate recommending this book for its scrumtious, yet fairly simple recipes that any home baker should be able to master.
Format:Hardcover
Fabulous authentic and delicious recipes that have worked for hundreds of years., 6 Jan 2007
Reviewer: Mrs. Nuala Bingham "harrybingham" (Oxford) - See all my reviews
I am so sad that this book has gone out of print. The recipes are indeed fabulous and wholly gluten free as non of them ever use wheat of flour of any sort. Yet the cakes and desserts are divine. The reason is simple. Mauksch has collected together a series of recipes from an area of the world (eastern Europe and the Baltic) where cakes are cooked with ground almond flour as the main ingredient. As a result the recipes are simple, natural, and have been tested for centuries by the people who love them best.
The recipes are relatively simple compared to some that I have seen in other gluten free cookbooks. No complicated mix of xantham gum, soy proteins and five different flours. Just ground almonds (available from any Tesco or Sainsbury etc) or sometimes other nuts ground up. Absolutely delicious is the orange cake: ground almonds, eggs, bit of sugar and juice and zest of oranges. Quick and easy and deliciously moist and flavoursome.
The ground almonds mean the the cakes are very moist and even better than that, very high in protein and low in carbs. So great for anyone watching carbs. The lightness in the cakes comes from whisking the egg whites before adding them to the mix. These central Europeans knew a thing or two about delicious baking.
HOW CAN THIS BOOK BE OUT OF PRINT???? I have several other good gluten free books - but they all rely on artificial means of replacing the flour. This one is simple, authentic and delicious flour free recipes in their own right. It is the one I return to most. The chocolate cake is heavenly. Very nutty and rich. Highly recommended book. Beg, borrow or steal one.
Reviewer: Mrs. Nuala Bingham "harrybingham" (Oxford) - See all my reviews
I am so sad that this book has gone out of print. The recipes are indeed fabulous and wholly gluten free as non of them ever use wheat of flour of any sort. Yet the cakes and desserts are divine. The reason is simple. Mauksch has collected together a series of recipes from an area of the world (eastern Europe and the Baltic) where cakes are cooked with ground almond flour as the main ingredient. As a result the recipes are simple, natural, and have been tested for centuries by the people who love them best.
The recipes are relatively simple compared to some that I have seen in other gluten free cookbooks. No complicated mix of xantham gum, soy proteins and five different flours. Just ground almonds (available from any Tesco or Sainsbury etc) or sometimes other nuts ground up. Absolutely delicious is the orange cake: ground almonds, eggs, bit of sugar and juice and zest of oranges. Quick and easy and deliciously moist and flavoursome.
The ground almonds mean the the cakes are very moist and even better than that, very high in protein and low in carbs. So great for anyone watching carbs. The lightness in the cakes comes from whisking the egg whites before adding them to the mix. These central Europeans knew a thing or two about delicious baking.
HOW CAN THIS BOOK BE OUT OF PRINT???? I have several other good gluten free books - but they all rely on artificial means of replacing the flour. This one is simple, authentic and delicious flour free recipes in their own right. It is the one I return to most. The chocolate cake is heavenly. Very nutty and rich. Highly recommended book. Beg, borrow or steal one.
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