This 8-page fold-out leaflet, practical for use in the field and easy to read, covers the subject of making high-quality cassava flour. It gives some background information, outlines the processes and provides tips, tables and explanatory line drawings.

This book covers the complete step-by-step practical guide on cassava flour processing. The book will guide you throughout the entire process of cassava flour production and help you to ensure that you don't make any mistakes during the entire process.

My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.