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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.
"This is the perfect book of classic and sophisticated cakes that just happen to be gluten-free. From Boston Cream Pie to Bï¿½che de Noï¿½l, 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