Cooking Gluten-Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat [Hardcover]

Karen Robertson (Author)

Book Description

ISBN-10: 0970866011 | ISBN-13: 978-0970866011 | Publication Date: September 19, 2003 | Edition: 2

Now available in hardcover, the award-winning Cooking Gluten-Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat offers tempting recipes for sandwich bread, pizza crust, flour tortillas, biscuits, daily dinner recipes, and celebrity chef recipes. A unique gluten-free flour mix provides baked goods with the texture and taste of those made from wheat flour. Many recipes also incorporate buckwheat, amaranth, teff and quinoa flours. Beautiful watercolors appear on most pages, the book lays flat for ease of use, and many resources fill the extensive appendix. Makes a great gift for the gluten intolerant person on your list!

Editorial Reviews

Review

A delightful collection of creative recipes that use fruits, vegetables, nuts, and legumes...adding both flavor and nutrition to meals. -- Shelley Case, B. Sc., RD, Author, Gluten Free Diet, (Case Nutrition Consulting, 2002)

Fabulous recipes, many contributed by celebrated chefs, paired with tantalizing watercolors make Cooking Gluten-Free! a welcome collection addition. -- Living Without Magazine, Fall 2003

This book meets a need for gourmet dishes without gluten. We are ordering for our dietitian and parent resource center. -- Phillip I. Tarr, M.D. Director, Division of Gastroenterology, Dept. of Pediatrics, Washington Univ. School of Medicine, St. Louis, Missouri

From the Publisher

One of the most challenging problems of cooking gluten-free is finding a flour mix that actually creates baked goods that are moist and delicious. When Karen Robertson discovered the flour mix featured in Cooking Gluten-Free! she decided to make it her personal mission to spread the good news to others in the gluten-free world. Additionally, she thought it was important to create a beautiful, uplifting book with every day recipes for the gluten intolerant person. These goals helped shape the direction of Cooking Gluten-Free! while celebrity chefs enthusiastically contributed gluten-free meals to tantalize the palate. Cooking Gluten-Free! recently received the Benjamin Franklin Award in the Health/Nutrition catagory. This award celebrates excellence in editorial and design. Judges include media reviewers, bookstore and library buyers, artists, writers, and non-competing publishers. Over 1600 entries were received for this years'competition.

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Product Details

• Hardcover: 247 pages
• Publisher: Celiac Publishing; 2 edition (September 19, 2003)
• Language: English
• ISBN-10: 0970866011
• ISBN-13: 978-0970866011
• Product Dimensions: 10.1 x 7.1 x 1 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #510,612 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

106 of 107 people found the following review helpful:

5.0 out of 5 stars Finally!, October 13, 2002

By 

Sam's Lackey (Puget Sound) - See all my reviews

This review is from: Cooking Gluten-Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat (Paperback)

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!

21 of 21 people found the following review helpful:

5.0 out of 5 stars THE BEST GF BOOK EVER., February 25, 2004

By 

"positiveparenter" (Seattle, Wa United States) - See all my reviews

This review is from: Cooking Gluten-Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat (Paperback)

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.

12 of 12 people found the following review helpful:

5.0 out of 5 stars She got it right!, July 2, 2005

By 

J. Gilbert (Portland, OR.) - See all my reviews
(REAL NAME)   

This review is from: Cooking Gluten-Free! A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat (Hardcover)

I was invited over to a fellow Celiac's house and bless her heart, she'd made three different varieties of gluten free baked goods. By far and away the BEST was the coffee cake recipe from this cook book. I tried not to make a pig of myself, but it was so good! It was light and fluffy [not gritty and dense like most GF breads and cakes]. I think I ate half all by myself! I'm not ashamed.

After a life time of eating gluten [too bad I know what stuff is "supposed" to taste like] I was diagnosed; I've been on the diet for 5 years now and have tried a lot of different avenues to get my dessert fix... this was the closest thing to the real deal. So if the coffee cake is any indication of the rest of the recipes in this book I'm gonna be one happy camper! [And my fellow Celiac assures me that this is the best GF cook book out there - we can all be happy for that!]