Top critical review
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Not really "every day"
on November 5, 2010
This book contains a lot of sections for foods that are normally pretty gluten-free. The hardest part about gluten-free is baking; not so much main dishes, soups, etc. Although the recipes look very tasty, and the author has given a lot of good information about flours, etc., most of the recipes I browsed through are much more complex than I would cook every day. With regard to the baked goods, many of the recipes contain four or five different types of flour in one item. Not only are some of these flours hard to come by (please don't tell me to find them at Whole Foods; my nearest Whole Foods Market is 300 miles away), but the list of ingredients is just too extensive to make them practical.
If you are collecting several volumes of gluten-free cookbooks, this would be a nice one to have for fancier cooking, but if you want a more practical collection, keep looking. I am.