Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes...highly recommended for subject collections.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Rebecca Reilly graduated from the Cordon Bleu cooking school and from Master Classes at the world-renowned Le Nôtre Pâtissier in Paris. She also worked with Madeline Kamman for two years as her assistant. Reilly ran The Madd Apple, a popular restaurant and café in Portland, Maine, and Rebecca's Kitchen, a catering firm. She was regularly featured on WCSH, and hosted the New England Kitchen Holiday Kitchen, a series that appears on public television in 125 markets. She currently does private catering and teaches at the Cambridge School of Culinary Arts, where she has developed a gluten-free/special needs and a childrens' curriculum. Rebecca and her two children are gluten-intolerant.
What flours does this cookbook use? Most people looking for gluten-free also have allergies and need to know what flours or flour blends are being used in the recipes. Read morePublished 2 months ago by GrandVistas
Love the recipes in this book. The basic gluten-free baking mix is worth the whole price of the book.Published 2 months ago by MakeMIneCountry
a lot of trial and error went into her gluten free lifestyle, I believe that all of the recipes would taste good. I cannot wait to try a few. Read morePublished 12 months ago by julie hillman
I bought this for a gift and my girlfriend is yet to make anything from this book!
Awesome and I look forward to never eating gluten free!
I can make things now with this gluten free cookbook. I can also eat things that I have been eating, but gluten free.Published 18 months ago by Jean vonWolffradt