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Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes Hardcover – September 21, 2010


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Product Details

  • Hardcover: 288 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (September 21, 2010)
  • Language: English
  • ISBN-10: 0470419717
  • ISBN-13: 978-0470419717
  • Product Dimensions: 8.4 x 1 x 9.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (109 customer reviews)
  • Amazon Best Sellers Rank: #209,863 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Fall into Cooking Featured Recipe: Braised White Beans from Gluten-Free Girl and the Chef by Shauna James Ahern and Daniel Ahern

Autumn brings relief. Sure, we miss those dog days of summer—the sprinklers, the popsicles, and the ribs on the grill. But when the heat recedes, we can finally do something that gives us great joy: turn on the stove. In our house, the fall means braising. Usually braising—a long slow simmer on the stove or the oven—means meat dishes. In this case, we take the rind of a good Parmesan cheese, white beans, and quality olive oil, then let them braise overnight on low heat. That slow simmer yields beans with a meaty, creamy tenderness and a little crunch on top. One bite of these and you’ll be happy it’s autumn again. --Shauna James Ahern and Daniel Ahern

Serves 6

Ingredients

1 cup dried cannellini beans, soaked overnight in cold water
1 small nub Parmesan cheese rind (about the size of half a thumb)
3 cups olive oil (you want a mild to peppery oil, not fruity)
3 cloves garlic, peeled
2 sprigs fresh rosemary
4 to 5 sprigs fresh thyme
Salt and freshly ground black pepper

Cooking the beans
Drain the beans. Pour the beans into a large saucepan along with the Parmesan cheese rind. Cover the beans with the oil and set over medium-high heat. When the oil starts to bubble, turn the stove to its lowest possible setting. Allow the beans to simmer, with only the occasional bubble rising to the surface, until they are soft and tender, 1 1/2 to 2 hours.

Seasoning the beans
Throw the garlic, rosemary, and thyme into the saucepan. Season with salt and pepper and stir everything in. Grab a spoon full of beans, drain the oil from the spoon, taste the beans, and season with more salt and pepper, if necessary. Take the saucepan off the heat and allow the herbs to mingle with the beans as the oil cools down. Allow the beans and oil to fully cool before you eat them, about 1 hour. When you serve the beans, drain them from the oil. Reserve the oil and store any uneaten beans in the oil in the refrigerator.




Product Description

Combining tempting recipes with an authentic love story, Gluten-Free Girl and the Chef is a narrative cookbook for anyone who loves food.

A must-have for those who need to eat gluten-free, this cookbook offers irresistible stories and plenty of mouth-watering meals. From the authors of the much-loved food blog, Gluten-Free Girl and the Chef, the book includes evocative photos, cooking techniques, and 100 chef-tested recipes that are sure to give joy in the belly.

  • Illustrates the working day of a talented chef and what he does to put delicious food on the plate
  • Contains great-tasting recipes that everyone can cook and eat
  • Meant to be read cover to cover

Gluten-Free Girl and the Chef inspires anyone who has to eat gluten-free to say yes to the food he or she can eat.

Recipe Excerpts from Gluten-Free Girl and the Chef


Smoked Salmon and Tomato Napoleon

Warm Rice Salad

Multigrain Waffles

Amazon Exclusive: Author One-on-One
Michael Ruhlman Interviews Shauna James Ahern and Daniel Ahern about Gluten-Free Girl and the Chef

Michael Ruhlman is the author of twelve books, including Ratio and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

You two and I know there are too many cookbooks already! There's only one reason to put a new cookbook out there: to say something that hasn't been said before. Why did you write this? What is it offering that hasn't been written before?
When Danny and I fell in love, he was the executive chef at a popular bistro in Seattle where he changed the menu every month to cook with seasonal foods. He was trained in classical French techniques, so he worked with roux and breadcrumbs. However, only a couple of months after we met, he started writing menus that did not contain any gluten. “I don’t want to cook anything that could make you sick,” he told me. Danny began playing with quinoa and teff, black rice flour for dredging fish, and sweet rice flour for making gravies. We began baking together.

I was a pretty competent cook when I met Danny, but I wasn’t entirely comfortable in the kitchen. Over the years, I've learned so much about food from him—cooking techniques, respect for fresh food, and flavor combinations. We wanted to share that experience with readers.

We wrote the book together, a true partnership. The essays are in my voice, with quotes from Danny. The headnotes and recipes, as well as the chef techniques interspersed throughout the book, are written in Danny’s voice. It’s a conversation, a back-and-forth. This is how chefs work on the line. This is how a good relationship works. This is a book about learning to fall in love with food, about a story still unfolding.

How important is it to know how to cook without gluten (something, frankly, that intimidates me)? Why should I know or want to get better at it?
1 out of 133 Americans has celiac sprue, an auto-immune disorder that requires a lifelong adherence to the gluten-free diet. (Medical experts speculate that it’s more like 1 out of 100.) Countless more, perhaps millions, have gluten intolerance, gluten sensitivity, or wheat allergies, leading them to cut gluten out of their diets. Recently, Dr. Mehmet Oz, America’s most famous doctor, stated, “It’s believed that as many as 1 in 7 people [in the United States] doesn’t tolerate gluten well.” That’s a lot of people.

Increasing numbers of people can no longer digest gluten, but most people have no problem with it. What's in this book for them? What's in this book generally for people who love to cook or want to be better cooks or want new ideas for meals for themselves and their families?
When I thought I could eat everything, I ate the same 8 to 10 meals over and over again. Most of us do. We worry about getting food on the table fast, rather than experiencing new tastes. Going gluten-free forced me to discover foods I never knew existed before: Tallegio cheese, gravlax, squash blossoms, Marcona almonds. Even if you can eat gluten, this cookbook might introduce you to foods that will become lifelong favorites.

Danny and I both focus on what I can eat, rather than what I cannot. When Danny cooked at the restaurant in Seattle, most of the diners had no idea they were eating “gluten-free” food. They just dug into their Umbrian lentils with duck confit and cabernet sauce. Finally, they finished the evening with chocolate mousse with apricot and vanilla bean jam, topped with crème fraiche. The gluten-free folks were grateful for every bite, but so were the other customers. This is not “special diet” food. It’s great food.

Daniel's a chef, a professional cook. I've spent much of my writing life trying to make the chef's world accessible to the home cook. What do you two think home cooks have to learn from professional cooks and restaurant chefs?
Home cooks have so much to learn from restaurant cooks! Danny taught me how to set up a mise en place before I start cooking, rather than having hot oil starting to smoke in the pan as I chop the onions. Chefs know how to choose great ingredients, in season, from people who care about the food they are producing.

Mostly, though, it comes down to something simple: chefs enjoy every step of the process. Danny must have chopped five hundred pounds of onions in his life. However, every time he picks up an onion and starts to remove the peel, he bends down over the board, his eyes focused, joy in his hands.

Most of us home cooks think of the preparation, and even the cooking, as a means to an end. We just want dinner on the table. Danny has taught me to slow down and enjoy the entire process.

Could you tell us about a couple of recipes that are representative of the book as a whole?
We’re proud of the homemade pasta because it’s pliable with a good bite and has its own taste. We have a fettuccine recipe in the book—a spaghetti—and a ravioli with smoked duck breast. You can make all of these with the pasta recipe. You should know it took us making pasta at least 58 different ways before we figured out the recipe you will see in the cookbook. We lived this book for three solid years. Each recipe is the product of early morning weighing out of flours and eating failed attempts and going back to the kitchen again to make it better.

We love the balance of more elaborate, “cheffy” recipes in the book—such as petrale sole with mushroom duxelle and cilantro-mustard sauce—and the less complex recipes like bean bake casserole and spiced walnuts. We wanted both our skills to be represented in the book, so people who are just learning how to cook will have plenty of recipes to learn from, and people who are confident cooks will still find challenges.

And last, and most important to me, a question that occupies me daily, a question with a million answers and no answers—tell me: why does cooking matter?
For us, cooking food is a way of offering love. When I first met Danny, I asked him why he is a chef. He said, “I like to give people joy in the belly.” The happy sighs that come from people when they see the food you have just put on the table are as lovely as the silence that accompanies the first few bites. You can feel people slowing down and enjoying themselves.

Cooking is a beautiful sensory experience. If you slow down and smell the fresh ginger just after you have sliced it, everything else stops for awhile. You’re simply alive. Somebody has to cook your food. It might as well be you.

From Publishers Weekly

In the blogosphere, food writing has become more personal than ever, and Shauna James Ahern has led the pack with her blog about living with celiac disease, "The Gluten-Free Girl"; a recipestudded memoir of the same name; and now, a new hybrid memoir/cookbook artfully weaving words and flavors. This book also has an added ingredient: the titular chef, her husband Daniel Ahern (the Hardware Store on Vashon Island, Wash.) who brings his considerable culinary expertise to bear on the proceedings. Instead of distinct chapters, the contents are divided into two parts, "At Home" and "In the Restaurant." While the introduction does little to orient readers to the book's unconventional organization, it sets the tone for the highly intimate, lyrical essays that follow, covering the pair's whirlwind romance from meeting and eating ("That First Bite") to an Italian honeymoon, then cooking for three. The recipes interspersed throughout let readers in on the sophisticated and inspired gluten-free treats that the pair has shared through their courtship and marriage: halibut with millet, carrot-fennel salad and golden raisin sauce; pan-seared beef tenderloin with port sauce and balsamic onions; blue cheese cheesecake with a fig crust; and even a gluten-free crusty bread recipe. Occasionally, the Aherns stray into the TMI zone with their lusty references, but overall, this is an accomplished collection, with plenty to offer serious home cooks, the gluten-eaters and gluten-free among them. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Customer Reviews

I pre-ordered this book as soon as Shauna mentioned it on her blog.
Mrs Arkban
It's a love story and a recipe book all in one - and it tells what happens when a successful chef falls in love with a gluten-free girl.
Midwest Book Review
The beautiful recipes have been intertwined with an amazing love story - i could not stop reading it.
Kimberly Maes

Most Helpful Customer Reviews

286 of 327 people found the following review helpful By Kimberly Maes on September 14, 2010
Format: Hardcover Verified Purchase
I pre-ordered this book so that I could be one of the first to receive it. I just got it yesterday and I must say that it is not often that i can curl up and read an entire book, cover to cover, in just one sitting (especially with two young children running around). But that is exactly what happened with this book. The beautiful recipes have been intertwined with an amazing love story - i could not stop reading it. Shauna and Danny Ahern's love story reminds me very much of my own (and of my parents). The story was as addicting as the recipes and images themselves. And with Fall descending on us, many of these recipes look so enticing, especially the crusty bread recipe, the braising recipes, and a particularly fascinating cassoulet that I am really excited to try for a Sunday night dinner!

I have made many of the amazing recipes from The Gluten Free Girl's blog in the past, so I know each of the recipes in this cookbook have been perfected and tested with the same total love that the recipes on her blog recieve! Bottom Line: This one has earned the coveted #1 position in my cookbook holder on my counter...
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285 of 326 people found the following review helpful By Carol J. Trousdale on September 14, 2010
Format: Hardcover Verified Purchase
I have read this book cover to cover, twice. Captivating story, stunning photos and a plethora of recipes for me to work my way though this fall. Well, maybe not all this fall, after all I am going to heed the advice about cooking in season. I am going to be a Julie and Julia copy cat and work my way though each of the recipes. O.K. maybe not the smoked salt carmel ice cream which seems really overwhelming and intimidating. I love how the book approaches the idea of cooking, connecting with people and providing joy to the belly. While I consider myself to be a very good cook I still found the tips and suggestions through out the book very helpful. For example, how to season food with salt and pepper to evenly distribute the seasoning, why you should use fresh herbs instead of dry, how to braise, and finally a recipe for veal stock that I think I can manage. Offering variations for each recipe is also a wonderful sidebar to each recipe. Most importantly I find the writing and the stories, especially the stories of each recipe compelling and satisfying. I love knowing the history behind the food, how the recipe evolved. I am drawn to long, slow days in the kitchen and this cookbook is going to carry me far in expanding my kitchen skills. At the expense of being critical of other gluten-free cookbooks it is finally time for classy, upscale approach with a hardback cookbook that earns distinction. Finally, here it is!
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70 of 77 people found the following review helpful By chicagogirl1987 on February 2, 2012
Format: Hardcover
I received this book for Christmas because my mother-in-law has celiac and I was looking for a reliable and consistent cookbook to use when she visits.

I had a few issues for this book. To begin, I thought the love story component was too much of the book. I like instructive headnotes that give some insight to the author's identity. I do not appreciate long winded paragraphs about how in love the authors are with each other. As a newlywed myself, I am sure my husband and I engage in lovey-dovey behavior that makes others roll their eyes. But this book is so unbelievably far over the top that even I couldn't believe it. Honestly, the author sounded like she was passing notes to her BFF in 7th grade about how hottttt her hubby Danny (did she mention he is a chef?) is and how they love each other like nobody has ever loved before. Ever.

Love story aside, there were some problems I had with cooking. The gums, to start, were problematic. It is my understanding that the author came out after the book was published explaining how to adjust the recipes to not use the gums. She wants people to spend money on her book and then give traffic to her blog so they can use the cookbook properly. This sounds a lot like a scheme to get more and consistent traffic to her blog.

In addition to the gums, I found most of the recipes to simply be impractical to the home cook on a daily basis. In addition, a lot of the instructions were vague like "Cook until you want to dive in." or "Cook until it looks perfect." I completely understand that cooking is not an exact science and there is no cookbook author who can give absolute directions that will work in every kitchen. There are simply too many variables.
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272 of 312 people found the following review helpful By Beth on September 14, 2010
Format: Hardcover Verified Purchase
I love reading Shauna's blog because it is real and genuine. Life is messy sometimes, but how we bounce back and keep going speaks to our character. These two individuals have lived and taken risks, have experienced pain on many levels, and have also experienced amazing amounts of joy. Watching the vimeo videos with the Chef and Shauna gives you a hint to their love and adoration for each other, for food, and for living.

My copy arrived yesterday and I could hardly put it down. This is a cookbook that is more intimate than your typical cookbook- you get another peek into the lives of these two incredible people, and it is a gift. Say YES to this cookbook and YES to life. The tips from The Chef are helpful, and it is written in a way that is easy to understand (and actually use!!)
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