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Cooking Gluten-Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat, by Karen Robertson
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Cooking Gluten-Free sets a new standard in gluten-free baking and cooking--pleasing even the most discriminating palate. Celebrated chefs from across the country have contributed easy and delectable dinner recipes. Karen Robertson's gluten-free baked goods are made with a select flour mix that produces the highest quality product and tastes like delicious wheat-based goods. Over 190 recipes allow the wheat-free and gluten-free individual to enjoy food again.
- Sales Rank: #2260664 in Books
- Brand: Brand: Celiac Pub
- Published on: 2002-09-01
- Original language: English
- Number of items: 1
- Dimensions: 7.25" h x 10.50" w x .75" l,
- Binding: Paperback
- 247 pages
- Used Book in Good Condition
Review
A beautifully illustrated collection of tantalizing recipes presented simply and practically ... providing many gluten-free solutions for family favorites... -- Elaine Monarch, Executive Director, Celiac Disease Foundation
Gorgeous watercolors grace most pages... and a unique flour mix is used to create moist, tender baked goods. -- Gluten Intolerance Group Volume 25 2002
From the Publisher
Featuring America's Celebrated Chefs With Recipes for the Home Cook:
Michael Kornick, mk, Chicago
Tom Douglas, Dahlia Lounge, Seattle
Charlie Trotter, Charlie Trotter's, Chicago
Linda Yamada, The Beach House, Kauai
Gerry Hayden, Aureole, New York
Bob Kinkead, Kinkead's, Washington, D. C.
Dennis Leary, Rubicon, San Francisco
Kathey Casey, Kathy Casey Food Studios, Seattle
Lynne Vea, Seattle
Todd Gray, Equinox, Washington, D. C.
Hans Bergmann, Cacharel, Dallas-Ft. Worth
Ludger Szmania, Szmania's, Seattle
Christian Svalesen, 36 Degrees, Dallas
Barbara Figueroa, Seattle
Suzanne Goin, Lucques, West Hollywood
Christopher Kimball, Cook's Illustrated magazine
Erol Tugrul, Cafe Margaux, Cocoa, Florida
Thoa Nguyen, Chinoise Cafe, Seattle
Marcella Rosene, Pasta & Co. Seattle
From the Author
An essential daily cookbook for anyone eliminating gluten or wheat from their diet and for those who dine with them daily.
Palate and Eye-Pleasing Recipes Solve the "What's for Dinner?" Dilemma:
Apricot Pecan Chicken, Moroccan Chickpea Stew, Beef Fajitas with Pico de Gallo, Jerk Chicken with Cilantro Mango Salsa, Coconut Chicken, Spinach Chevre Pasta with Marinara Sauce, Simple Sushi, Pan-Roasted Pork Tenderloin with Radish, Fennel, and Arugula Salad, Roasted Asparagus Quesadillas with Cactus Salsa, Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and a Cup of Garlic, "Groovy" Gnocchi with Portobello Mushroom Carpaccio, Northwest Paella
Featuring recipes using amaranth, quinoa, and buckwheat flour from pure sources which add flavor, structure, texture, and nutrition to gluten-free baked goods. Fool proof sandwich bread recipe with variations.
Most helpful customer reviews
5 of 5 people found the following review helpful.
A MUST have GF Cookbook!!!
By J. Breiner
Karen put a lot of effort into this book! We had Thanksgiving at our house and no one noticed that apple pie was GF!!! The green beans with pecan paste is simply fabulous. I was hoping for leftovers of this, but there were none. With this book, we can have pizza night like we used to. Next to try are the cutout cookies. This book has made our lives easier since finding out that both my son and I are Celiacs. My husband prefers the GF brownies-richer and more tasty! Please get this book. To Karen: When are you putting out another cookbook?
21 of 21 people found the following review helpful.
THE BEST GF BOOK EVER.
By A Customer
I've been cooking GF for 6 years, and for most of that time I could improvise recipies that were MUCH better than the usual GF cookbooks.
But someone made the leap forward! The baked goods in this book use the state of the art flour combinations that allow you to make cookies, muffins, pizza crust, even TORTILLAS (!!!) that are EXACTLY the texture and flavor of wheat. No one even knows they are GF until you can't help yourself and start bragging :D
But this marvelous book doesn't stop there. Every entree is THE BEST entree of its kind I've ever cooked or eaten.
All sections of the book, from entrees to breakfast to desserts to baked goods has a wide range of recipies - from "basic staples of your menu" to "Blow the Socks off your guests at the Christmas Party or wedding!" This is delightful, as most cook books are either too simple to use for entertaining or too fancy for every day.
Honestly if you only ever buy ONE GF cookbook, give these people your money. Its the only one you'll ever need.
109 of 111 people found the following review helpful.
Finally!
By Sam's Lackey
Finally, a gluten-free cookbook with recipes for 2000's ! I was diagnosed at age 30 with Celiac Disease, and sorely missed my old way of eating. The first Gluten/Wheat free books I purchased seemed to have recipes from the 70's like tuna casserole, etc. (open a can of gluten free mushroom soup and pour it over gluten-free pasta, UGH!) I didn't eat that way before my diagnosis, and certainly didn't want to start. Also, I enjoy entertaining and it is important to me that when I cook for others, no one but me knows that the food is gluten-free. This cookbook features recipes I can serve my friends & family members with pride. For instance I served the blueberry muffins at a baby shower, and baked them for neighborhood firefighters to rave reviews. The last time I made the cornbread, there were no leftovers because my non-celiac friends all ate second and third helpings.If you are looking for recipes featuring FRESH seasonal ingredients, then this is the cookbook for you. I can't recommend it enough!
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