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Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals Hardcover – August 26, 2010


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Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals + Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed + The Dairy-Free & Gluten-Free Kitchen
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Product Details

  • Hardcover: 224 pages
  • Publisher: Readers Digest (August 26, 2010)
  • Language: English
  • ISBN-10: 1606521659
  • ISBN-13: 978-1606521656
  • Product Dimensions: 8 x 0.8 x 9.3 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (167 customer reviews)
  • Amazon Best Sellers Rank: #636,984 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

ABOUT THE AUTHOR Silvana Nardone is a writer, editor, cooking instructor, and food consultant, she is the coauthor of Saveur Cooks Authentic Italian and has written for Food & Wine, Departures, Ikea Space, Menu, Garden Design, Boston, Lifetime, The Source and YM. She has been featured in many publications including the New York Times, New York, New York Press, The New York Sun, Specialty Food and Radar and has appeared on NBC “Weekend Today,” “WCBS News This Morning,” WABC “Eyewitness News This Morning,” E! Entertainment “True Hollywood Story,” Fox News “Fox & Friends,” and the Food Network’s “Roker on the Road”. She was profiled by Big Apple Parent and About.com for her focus on gluten-free and dairy-free cooking. Silvana owned her own Italian bakery, Fanciulla, when Rachael Ray hired her to launch her magazine, Everyday with Rachel Ray. Her newest endeavor is starting Easy Eats —a gluten-free magazine. She lives in Brooklyn, New York, with her husband Stephen and two children, Isaiah and Chiara. Visit her blog at www.dishtoweldiaries.com.

Customer Reviews

It is easy to make, and mixes, cooks, and tastes like regular flour.
Yolande Johnson
I tried a few of the recipes and they were easy to follow and tasted great.
Nancy
If you have to be gluten free/dairy free this is the best book to buy.
Patricia L. Bryant

Most Helpful Customer Reviews

105 of 108 people found the following review helpful By G. Shields on August 31, 2010
Format: Hardcover Verified Purchase
I've been gluten free for about 9 years now, and I can't tell you how many recipes and flour combinations I have tried - mostly without success, at least in the bread department. I wasn't sure about buying another gluten free cookbook, but decided to try it out anyway. I wanted to make the pizza first since bread recipes are the hardest (in my humble opinion) to re-create gluten free. The pizza was delicious and has been the first gluten free bread that I have tried that actually emulates its wheat counterparts. Buy the book! I'm sure you won't be disappointed. There is a wide variety of recipes: pizza, doughnuts, risotto, pumpkin dumplings, coffee cake, etc.
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174 of 196 people found the following review helpful By R. Miller on January 9, 2011
Format: Hardcover
I gave this book 3 stars for several reasons.

THE TITLE: Even though there are many terrific dishes, I would take serious exception to the fact that the cover says, "Recipes for easy, delicious meals". While most are delicious, few recipes are easy. If you are just entering the world of GF/CF, if you are a novice cook (ie. you've never made anything from scratch and understand little about the "chemistry of cooking"), or if you do not have quality kitchenware & a well-stocked spice rack - this book is NOT the place to start.

These recipes are not for everyday cooking. They are full (CUPS FULL) of sugars, oils, wide-variety of spices and many require specialty (or expensive) cookware. I would disagree with many of her prep-times until you are quite familiar with the recipes & after you already have all the ingredients set out & prepared (squeezed, cored, grated, beaten). I found that my cast iron pans were necessary to produce tasty results. Aluminum cookware just wouldn't cut it for the pancakes. The fact that she even suggests the possibility of producing a decent pizza crust without a stone is sad. (GF pizzas need a stone if you are going to get near to their gluten counterpart) In addition to the list at the beginning of the book, you'll need a stand mixer, donut pan, ice cream maker, and waffle-cone machine if you want to create *all* these treats.

ALLERGY ALERT: Please be aware - you *must* be *very* familiar with what ingredients *may* contain your specific allergens. Ms. Nardone does a poor job of warning the reader of what products must be purchased specially to maintain GF/CF status.
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26 of 29 people found the following review helpful By Liat2768 TOP 500 REVIEWERVINE VOICE on October 21, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Our home has been gluten free for nearly a year now and I have tried and bought many GF cookbooks. This one is by far superior to the rest in flavor and plain kid-friendliness.

The author is a professional cook who, when she found out that her child needed to be gluten and casein free, tweaked the recipes that her child liked to make them fit his new diet.

I have tried a number of things from the book and am most impressed with just how normal the taste and texture of the foods are. Our family favorite so far is the banana bread which we have already made 3 times in as many weeks! Her recipe for blintzes / crepes works perfectly and the oven roasted french fries (she washes off the starch before cooking) were a total hit. Her double corn bread is sweet and moist and our family polished it off in one night!

I am looking forward to trying out the oven fried chicken fingers, bacon apple cornbread stuffing, apple pie, glazed doughnuts and, wonder of wonders, home made ice cream and home made waffle cones!!

Another thing I recommend this book for is the simplicity of the recipes. the ingredient lists are not a mile long and the recipes are quick to put together.

The flour combination that the author uses is not terribly nutritious - it is made up of rice flour, potato starch, tapioca flour and xanthan gum - but since the more nutritious mixes (with millet, sorghum and chick pea flour, etc) have a definitely odd flavor to them this mix wins hands down just for being tasty enough for kids to be willing to eat it. Besides, the author uses a large quanitity of nuts, fruits and vegetables in most recipes so that they are nutritious on the whole.

The book is not limited to simply recipes for flour based recipes.
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25 of 28 people found the following review helpful By Heather Harris on September 9, 2010
Format: Hardcover
I love the recipes for the pancakes. I have tried other pancake recipes, but they are always "off" texture wise, but Silvana's pancakes have the right texture & crumb! I can't wait to try the pizza and the taco recipes!!
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11 of 11 people found the following review helpful By Amazon Customer VINE VOICE on October 23, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Gluten-free cooking can be exceptionally challenging, especially when trying to do baked goods, breads and pizza doughs. Many gluten-free recipes overwhelm with the number of ingredients required to substitute for wheat flour and frequently end up heavy and leaden.

Silvana Nardone takes a different tack to both of these problems. First, she starts with a single, time-saving flour blend. This makes about 4 pounds of "flour". This "flour" is then used to make her pancake mix. Having these two mixes on the shelf makes the recipes that follow far more streamlined than the usual gluten-free recipes.

Secondly, she keeps it light with the use of rice and tapioca flours and potato starch. This avoids the heavy, stronger flavors that mixes with buckwheat flour or bean flours impart to foods.

You will be amazed at the results. The cinnamon-toasted belgian waffles had me marveling "I can't believe it's gluten free!" The corn bread recipe is excellent.

Not all is classic wheat flour-type baked goods, however. This cookbook takes you from the first meal of the day to the last, offering a range of recipes for any and all occasions. The list of chapter headings:
Breakfast
Starters and Salads
Soups, Rice and Pasta
Sandwiches and Pizza
Main Dishes
Vegetables and Sides
Desserts

There's some real culinary creativity in this cookbook - waffles are used not only at breakfast, but savory variations provide a basis for an evening meal and the bread for lunch time sandwiches. Hash browns are pressed into a waffle iron and support apple sausage and a fried egg for a hearty meal. Puffed rice cereal substitutes for bread crumbs and are transformed into garlic crumbs with which to top spaghetti and meatballs on corn spaghetti.
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Most Recent Customer Reviews


More About the Author

You may know me as a mom, a wife, a friend, a magazine editor, a cookbook author or even a former bakery owner. If we haven't met yet, hello, my name is Silvana. I am the mother of two awesome kids, Isaiah, 15, and Chiara, 6. At age 10, Isaiah was diagnosed with gluten intolerance. Ever since, I've worked to keep my fridge--and my family's stomachs--full, the way only a mom knows how, with patience and plenty of good food. The truth is whether you're gluten-free or gluten-full, you don't have to change how you eat or what you eat. Your food can look great and taste even better than you could ever imagine.

I'm the founding editor-in-chief of Every Day with Rachael Ray magazine, where I'm also the "No-Recipe Zone" and "Sweet Spot" columnist. I also co-authored Saveur Cooks Authentic Italian and have worked for Food & Wine magazine. I previously owned an Italian bakery called Fanciulla. I've appeared on NBC "Weekend Today," WCBS "News This Morning" and WABC "Eyewitness News This Morning" and Food Network's "Roker on the Road." I've been featured in The New York Times and New York magazine. I grew up eating really good food, thanks to my mom and dad, but also my grandfather, who all share this passion.