Featuring 13 gluten-free recipes along with classic cookies interpreted with flours from their regions of origin, Luane Kohnke’s newest cookbook is a delightful addition to any kitchen! Deeply rooted in ancient civilizations, ancient and whole-grain flours have been rediscovered as a healthier alternative. Including such intriguing recipes as Pistachio and Brown Rice Sables, Almond-Hazelnut Drops, and Cashew Steel Cut Oat Cookies, these delightful flavor combinations are sure to be a hit.
About the Author
Luane Kohnke has been baking and experimenting with inspiring ingredients since she was a young child on her family’s farm in Wisconsin. She trained at the Institute of Culinary Education in New York City. Several of her recipes have been featured in the New York Times dining section, and her first cookbook, featuring recipes for gluten-free cookies, was met with rave reviews. In 2011, Kohnke opened a wholesale bakery, Luane’s Cookies, serving corporate clients.
About the Photographer
John Uher owns the well-known studio bearing his name in mid-town Manhattan. For more than twenty years, he has specialized in exceptional food and beverage photography.
ANCIENT HERITAGE COOKIES
Gluten-Free, Whole-Grain, and Nut-Flour Treats
By Luane Kohnke
Photographs by John Uher
COOKING / Courses & Dishes / Cookies COOKING / Health & Healing / Gluten-Free
COOKING / Methods / Baking
128 pp. 8 1/2 x 8 1/2
53 color photos.
3 color maps. Index.