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1,000 Gluten-Free Recipes (1,000 Recipes) Hardcover – October 6, 2008


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Product Details

  • Series: 1,000 Recipes (Book 18)
  • Hardcover: 720 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 6, 2008)
  • Language: English
  • ISBN-10: 0470067802
  • ISBN-13: 978-0470067802
  • Product Dimensions: 9.2 x 8 x 2.2 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (173 customer reviews)
  • Amazon Best Sellers Rank: #140,179 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

If you or someone you love has wheat allergies, gluten intolerance, or celiac disease, then you know how hard it is to prepare tasty, worry-free meals. From breads and pastas to cakes and pies, many favorite foods typically contain wheat, the most common source of gluten—not to mention the many prepared and packaged foods (from dressings to seasonings) that may also contain gluten. Now, gluten-free cooking authority Carol Fenster has written the biggest, most comprehensive gluten-free cookbook ever—a resource you'll turn to again and again for recipes, inspiration, and advice.

Carol discovered that she was gluten intolerant two decades ago, and she has spent the time since developing gluten-free mealtime strategies and helping others make the transition to a gluten-free lifestyle. Carol has perfected the art of baking without wheat flour and learned to create delicious muffins, cakes, pies, and even yeast bread using sorghum flour, potato starch, and other safe ingredients. In 1,000 Gluten-Free Recipes, she shares her secrets and recipes for every meal. Many of the recipes are also vegetarian or quick-to-make and are highlighted with or symbols. Additionally, if you avoid dairy, Carol suggests ways to make the recipes with safe substitutes.

If you cook gluten-free meals, this cookbook is sure to become an indispensable kitchen companion. You'll discover recipes for every meal of the day and every occasion, from favorite foods you thought you would never be able to eat again to foods kids will love and elegant dishes for entertaining. Throughout the book, you'll find a wealth of detailed, practical advice on staples of the gluten-free kitchen, including tips on reliable brand-name products. Here is everything you need to discover just how easy and tasty it can be to live gluten free!

With 1,000 Gluten-Free Recipes, you get:

  • Bountiful Breakfasts: Sour Cream–Raisin Pancakes, Granola, Cheese Blintzes, Egg Crepes with Brie and Almonds
  • Marvelous Breads and Muffins: Cinnamon-Apple Muffins, Buttermilk Biscuits, White Sandwich Yeast Bread, Pepperoni Cheese Pizza
  • Satisfying Appetizers, Salads, Soups, and Sandwiches: Roasted Wild Mushroom Tart, Panzanella, French Onion Soup, Muffaletta Sandwiches, Chicken Fajitas
  • Tasty Pastas, Grains, and Beans: Macaroni and Cheese, Lasagna, Pad Thai, Quinoa Tabbouleh, Spicy Black Beans
  • Delicious Main Courses: Meat Loaf, Shrimp Creole, Fried Chicken, Mini Beef Wellingtons, Pork Schnitzel, Moussaka
  • Irresistible Desserts: Chocolate Peanut Butter Cookies, Old-Fashioned Strawberry Shortcake, Tiramisu Cupcakes, Chocolate Pecan Tart, Cherry Pie

Whether you're new to gluten-free cooking or you've been living gluten-free for decades, this all-inclusive cookbook is just what you need to satisfy your craving for "forbidden" foods and baked goods—and put deliciously varied, crowd-pleasing meals on the table for years to come.

From the Back Cover

1,000 gluten-free Recipes

It's Like Getting 5 Cookbooks in 1!

  • 172 Breakfast Dishes, Muffins, and Breads
  • 75 Sandwiches, Salads, and Soups 106 Pasta, Grain, Bean, and Vegetable Dishes
  • 205 Main Courses 377 Cookies, Cakes, Pies, and Other Desserts
  • And Much More!

Go gluten-free with ease! For the best all-purpose gluten-free cookbook, look no further. Inside, you'll find delicious gluten-free versions of foods you crave— including muffins, breads, pizzas, pastas, casseroles, cookies, bars, cakes, and pies. You'll also discover hundreds of recipes for all-American favorites, flavorful international dishes, and sophisticated special-occasion fare. It's everything you need to serve satisfying gluten-free meals 365 days a year!

Praise for 1,000 Gluten-Free Recipes

"This book has great recipes with a fresh healthy flair. Everyone should have this cookbook. I know mine will get tattered from use."
—Cynthia Kupper, R.D., Executive Director, Gluten Intolerance Group of North America

"Carol Fenster has combined simple, naturally gluten-free recipes along with those specially created for people with celiac disease. This is a comprehensive soup-to-nuts guide that any cook will use again and again."
—Andrea Levario, J.D., Executive Director, American Celiac Disease Alliance

"The encyclopedia of gluten-free recipes has now arrived! What a wonderful assortment of healthy meals that even a gluten-free novice can tackle."
—Cynthia S. Rudert, M.D., Advisor for the Celiac Disease Foundation and the Gluten Intolerance Group of North America


More About the Author

Carol Fenster is considered to be one of the pioneers of gluten-free cooking and her mission is to help other people eat, despite food sensitivities. She is the author of 11 gluten-free cookbooks and a weekly e-cookbook at www.GfreeCuisine.com. She developed gluten-free products for industry leader Bob's Red Mill and appears on PBS as well as radio, newspaper, and web sites. She has been a guest speaker at the American Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics & Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. She is a member of the invitation-only Les Dames d'Escoffier and the former associate food editor at Living Without magazine. She blogs at www.CarolFensterCooks.com.

Customer Reviews

That motivated me to buy this book and it's definitely been very useful for me.
kayell
Carol uses a very simple blend of ingredients for her flour mix - Tapioca starch, Potato flour and Sorghum.
Liat2768
This by far is my favorite cookbook and if you only buy one book this is the one I would purchase.
precious

Most Helpful Customer Reviews

169 of 169 people found the following review helpful By Kathryn Gawne on February 21, 2009
Format: Hardcover Verified Purchase
I checked this book out from the library to test-drive it before giving it a place on my bookshelf. I was annoyed to see that her primary mix was not the usual rice-potato-tapioca mix, instead using sorghum-potato/corn-tapioca, but I had all the flours on-hand so I decided to mix it up and give it a try. I picked the hardest thing I could find (why waste time?): cut-out sugar cookies. I was flabbergasted. They were great. They kept their shape, and the texture and taste were wonderful: no grit! I made biscuits next (another difficult thing to make GF) and they were also great. The pizza crust recipe produces an actual DOUGH that you can pat out with your hands, not the usual batter that needs to be spread with a wet spatula. In the two weeks that I've had this book from the library, I've made seven baking recipes all with wonderful success, including the first loaf of GF bread that I've eaten plain.

It is a BIG book, and it has a bunch of non-baking recipes, which I don't think I'll use. For me, converting main-dish recipes to be GF is not difficult. The sections on baking are extensive, though, and in my opinion, that makes the book worth the price and worthy of a place on my shelf.
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109 of 113 people found the following review helpful By richone on February 22, 2009
Format: Hardcover Verified Purchase
This cookbook has lots of interesting recipes and the ones I have tried are good. However, I wish the instructions were more clear. The author makes some statements at times that are confusing to the inexperienced
new "gluten-free" cook, although not new to baking. For example, she suggests adding extra grains when baking bread but does not say how much to add and if you need to subtract other flours when doing so. One recipe had a complete step(adding the yeast and water) left out. I hate experimenting with expensive ingredients.
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74 of 77 people found the following review helpful By J. Armil on November 15, 2008
Format: Hardcover
What sets Carol Fenster and her 1,OOO Gluten-Free Recipes 1,000 Gluten-Free Recipes apart from others, is this: She delivers great taste, great texture, and maximum nutrition (something you already know is in short supply in most GF carbohydrates); her recipes and advice are geared to home cooking, i.e., your life and your kitchen; she makes suggestions for brand names of ingredients (this saves so much time!); she writes clearly so your dish will come out great every time (this saves time, money, and so much effort, not to mention the disappointment); her dishes please the most finicky eaters; and she notes alternative ingredients if you wish to make recipes dairy-free, vegan, etc.

Yes, there really are a thousand distinct recipes, but, no, it's not heavy. It is so all encompassing and astoundingly excellent that it'll spoil you for any other cookbook, except...Gluten-Free Quick and EasyGluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities, Carol's 2007 cookbook that uses her unique Carol's-Flour-Blend-turned-into-mixes strategy. Both of these books are amazingly affordable and readily pay for themselves in saved time, effort and money.
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31 of 32 people found the following review helpful A Kid's Review on June 24, 2009
Format: Hardcover
I have been grateful for this book because it has so much in it, much of which is quite good. However, I have become disenchanted with it because all of her recipes use the same sorghum-tapioca flour-potato starch mix, and I don't think that it is the right mix for all of her recipes. Also, she uses SO MUCH starch in all of her recipes that they are just plain really unhealthy to eat. Thirdly, she likes to use modified tapioca starch in a lot of her recipes, which is even worse for you than all of the unmodified starch. There are chemical processes that go into modifying this starch which may have adverse health effects. I have seen in at least one blog that faithful adherents of her book don't care what they're doing to their bodies as long as they enjoy what they are eating. Maybe you feel the same way, in which case this is a great book for you. However, for those who are more interested in their health and in all of the wonderful flours available to gluten-free folks, I only recommend this book in moderation. I do have to say, though, that her pizza crust recipe is absolutely the best.
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31 of 32 people found the following review helpful By Poodlegirl on December 12, 2008
Format: Hardcover Verified Purchase
I have several of Carol Fenster's past cookbooks. This is such a complete book, it is like the Joy of Cooking for gluten-free. Some of the gluten-free cookbooks are just recycled old recipes with the gluten out. The recipes in this book are very innovative and creative. The only down side of that is you might have trouble finding some of the ingredients she uses like the modified tapioca starch and teff. But it is worth searching them out on the internet and it broadened my horizons in gluten-free cooking, and I am a dietitian who has been cooking gluten-free for 15 years.I think I was in a rut with my cooking and this inspired me to try new and healthy recipes. My family is going to be surprised at Christmas!
If my patients can only afford 1 book this is what I would recommend. It is a good value at the price Amazon sells it at.
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23 of 24 people found the following review helpful By Cedar's mom on March 13, 2011
Format: Hardcover
I was glad to get this book as a gift as I am GF and a doctor who prescribes this diet all the time. I was also glad to see that the author used sorghum flour. However, she only uses 1/3 flour and the rest of the "flour" is starch--corn,tapioca, potato. This seemed excessive to me as I've made waffles with brown rice flour (much more grainy than sorghum) with less starch added. But I thought I'd try the first 2 recipes in the book--her GF flour mix (60% starch) and chocolate cake. I made the cake into cupcakes. What a disappointment! The texture was rubbery--which was not a surprise to me considering all the starch and xanthan gum she called for. They did not taste cake-y whatsoever. because they are chocolate they still tasted good even though they fell once out of the oven and were the consistency of jello almost. Since all of her flour based recipes use this 60% starch mix, i don't think I can use any of the recipes, but I'm about the try the pretzels anyway (eventhough it calls even more starch!) People think of breads as nutritious, but with all the starch, I have to count most of these recipes as junk food unfortunately. too bad. Unlike other people, I do like the non-flour GF recipes because I think most Americans don't know how to cook anymore. When they hear "eat gluten free" all they think is "eat gluten free bread and pasta substitutes". Nice to remind people there are other foods out there beside bread, pasta and crackers.
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