Powell’s Books presents Jack Bishop
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
Sunday, April 6, 2014, 7:30pm
Powell’s City of Books (1005 W. Burnside St., Portland)
I’ve been a fan of America’s Test Kitchen, and their magazine Cook’s illustrated, for years. It’s basically food hacking. When Powell’s contacted me to see if I wanted to help promote this new book by Jack Bishop, the editorial director of America’s Test Kitchen, it was an easy call.
From Jack Bishop: “Our test kitchen is committed to helping people become more successful when they cook at home. Over the past few years, we have received a chorus of requests from readers who want gluten-free recipes. They wanted us to reengineer favorite dishes. Our test kitchen methodology is designed to solve problems just like this. We test various ingredients and techniques in order to develop recipes that work. And we have the resources to test as many times as needed. If we need to make 500 blueberry muffins to perfect this one recipe, we will. (And we did.)”
About The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
Successful gluten free recipes require more than just new ingredients. You need new techniques and that’s where our test kitchen can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell you what works and why so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more.
About Jack Bishop
Jack Bishop is the editorial director of America’s Test Kitchen. He joined the staff of Cook’s magazine in 1988 and helped with the launch of Cook’s Illustrated in 1993. He established the tasting protocols used in America’s Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook’s Country magazine and oversees editorial operations at both magazines. He is a cast member of America’s Test Kitchen, the top-rated public television cooking show now in its twelfth season. He is also a cast member of the TV show Cook’s Country, which aired its first season in September 2008. Jack edited The Best Recipe (1999) and established the books division at America’s Test Kitchen. He is the author of several cookbooks, including A Year in a Vegetarian Kitchen, Vegetables Every Day, The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and Lasagna. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.