The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation [Paperback]

Annalise G. Roberts (Author), Claudia Pillow (Author)

Book Description

Publication Date: February 1, 2010

From Annalise Roberts, author of the celebrated Gluten-Free Baking Classics, and Claudia Pillow, PhD, comes this new full-scale gluten-free cookbook--a breakthrough in healthier eating, featuring 140 great new recipes. The Gluten-Free Good Health Cookbook is a true departure from other diet cookbooks--learn how you can make daily decisions that will strengthen your immune system, prevent disease, and help you lose weight by eating real food.

The book includes compelling food choice explanations, guidance, and cooking advice, plus 140 field-tested recipes, including gluten-free roux for Macaroni and Cheese; traditional pan sauce gravies; innovative low-fat sauces and creamy soups; and a comprehensive chapter on the art and science of cooking great-tasting vegetables.

Readers will enjoy a wide selection of flavorful and diverse recipes like Buffalo Meatballs, Roasted Poblano Asiago Soup, Kale with Puttanesca Sauce, Chicken Noodle Gratin, Moroccan Lamb Stew, and more.

Editorial Reviews

From the Author

How is The Gluten-Free Good Health Cookbook different from other diet books?
The basic premise of The Gluten-Free Good Health Cookbook is that our bodies have changed very little from our Paleolithic ancestors who lived on a hunter-gatherer diet of protein, fat, and complex carbohydrates. However, our modern diet has changed immeasurable, and in fact, half the daily calories for the average American come from wheat and sugar. Not only do these foods create excess acidity in the body, but both these foods produce inflammation, which results in an overactive immune system increasing our risk for autoimmune and chronic diseases, such as cancer, cardiovascular damage, obesity and type-2 diabetes.
 
     The Gluten-Free Good Health Cookbook illustrates why we need to make the change from a diet comprised of primarily acid forming foods, (wheat, sugar, and processed foods) to one that will allow us to balance our body chemistry. We need to learn to plan and cook meals from whole foods- NOT WHOLE WHEAT; whole foods, such as vegetables, fruits, beans, nuts, wild fish, and lean meats usually found around the perimeter of the supermarket. Our book contains a discussion about the art and science of cooking different foods and over a 140 delicious, well-tested recipes to encourage readers to get back into the kitchen.
 
--from the authors

About the Author

After being diagnosed with celiac disease in 2002, Annalise Roberts devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Her recipes were featured in Gourmet magazine in November 2005, and her first book, Gluten-Free Baking Classics (Agate Surrey) appeared in May 2006 (an expanded and revised edition was released in September 2008). Her most recent book, Gluten-Free Baking Classics for the Bread Machine (Agate Surrey, 2009), is a collection of recipes developed for the Zojirushi bread machine. She works with celiac support groups and teaches gluten-free cooking and baking classes in the New York metropolitan area.

In 2007, Claudia Pillow received her Ph.D. in Health Studies from Texas Women's University. Dr. Pillow lectures about gluten intolerance and teaches gluten-free cooking and baking classes in the Dallas/Fort Worth area. She serves on the board of the Gluten Intolerance Group of North America and is a local resource for the North Texas chapter.

Product Details

• Paperback: 304 pages
• Publisher: Agate Surrey; 1 edition (February 1, 2010)
• Language: English
• ISBN-10: 1572841052
• ISBN-13: 978-1572841055
• Product Dimensions: 8.9 x 6.9 x 0.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #74,895 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

5.0 out of 5 stars Finally, a "healthy" gluten free book!, January 20, 2010

By 

Jodi Baretz (Millwood, NY USA) - See all my reviews
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Amazon Verified Purchase

This review is from: The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation (Paperback)

I have been looking for a gluten free book that gives "healthy" recipes, not just breads, pies and cakes! This book more than met my expectations! The information is so helpful and informative! The food looks delicious and I cant wait to cook my way through this book, like Julie and Julia! The gluten free community really needed a book like this that focuses on healthy good foods like vegetables and grains that are "naturally" gluten free! I just wish they had a few more recipes using alternative grains like amaranth and millet. However, this book is a true treasure and a MUST for those looking to be healthy, not just gluten free! Thank you so much for this gift.
Jodi Baretz, LCSW gluten-free holistic health counselor

45 of 55 people found the following review helpful:

3.0 out of 5 stars not what I expected or wanted, February 8, 2010

By 

B. Hoffman (Oakland, CA) - See all my reviews
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Amazon Verified Purchase

This review is from: The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation (Paperback)

I purchased this book to use as a cookbook, largely on the basis of my good experiences with annalise roberts' other books, which concentrate on gluten free baking (and, to a lesser extent, gluten free versions of common gluten-containing staples like fresh pasta). You won't find recipes for such foods in this book-- recipe wise, this book has only a small handful of baking recipes and largely contains recipes for things like clam chowder, roasted asparagus and shrimp curry. Given Annalise Roberts particular baking expertise (and the blurb on the cover touting that this book is "from the author of the bestselling gluten free baking classics") this is very disappointing. Also, I believe most people looking for gluten free cookbooks are interested in the kinds of recipes that would normally contain wheat (like bread, pasta, cookies, etc..), because these are the foods that become unavailable when a gluten free diet is required. Most people are already going to be comfortable with non-gluten containing cooking for things like salad, soup, and fish, and have lots of such recipes from their pre-celiac days. I think of a gluten free cookbook stocked almost exclusively with these kinds of recipes as 'cheating.'

I also have some more idiosyncratic problems with the recipes-- most feature meat, fish, and other animal products. I am a vegetarian, and I found very few recipes I could make. Also, most of the vegetable recipes are very basic and will be incredibly familiar to anyone with basic cooking knowledge, vegetarian or carnivore (roasted vegetables, mashed potatoes, sauteed spinach with garlic, baby greens with balsamic vinaigrette). More generally, I'm a bit skeptical of this supposedly novel, all purpose healthy 'diet' that, aside from its wheatlessness, reads a lot like a standard american diet where vegetable based preparations are largely relegated to the 50's-sounding chapter "vegetables and side dishes." Another irritation that probably won't bother most readers: over half of the (meagre 8) dessert recipe contain tofu, which I am allergic to. Overall, therefore, the recipes were not what I what I was expecting and are just not ones I can use, though others with fewer dietary restrictions may have a better experience.

In fairness, this book seems as much intended to be a self-help nutrition/diet book as a cookbook, though also on this score I find it lacking. I have noticed a bizarre tendency to vilify wheat amongst celiac authors, which these authors take to an extreme, billing a gluten free diet as best for everyone's health. Obviously, wheat is toxic for those with celiac disease or wheat allergies. And, as the authors point out, no doubt the average american eats way too much highly refined what flour and would benefit from cutting back. They rightly emphasize the nutritional benefits of a 'whole foods' diet, but does that mean everyone should stop eating any wheat, barley or rye altogether, even whole grain versions? Obviously not. While they provide some additional references to suggest problems with a heavily wheat based diet, I don't find the scientific evidence they cite remotely sufficient to support their general claim that eating any gluten containing grains cause problematic inflammation and would best be avoided by everyone. And the tone of some of the text sometimes has a junk science quality with dubious, ambiguous self-help buzzwords like "detoxify," which made me even more skeptical of their claims.

10 of 11 people found the following review helpful:

5.0 out of 5 stars New Year's resolution made easy, January 2, 2010

By 

Chimes - See all my reviews

This review is from: The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation (Paperback)

I received this book as a gift, and I found the text incredibly readable, inviting, and inspiring. The authors really know their stuff, and they make it easy for a novice to tackle very healthful recipes. I decided to begin 2010 by trying out a couple, and I could not stop refilling my bowl! Tonight I tried -- and devoured -- the Spanish peasant soup (108) and the butternut squash gratin (157), and I am planning to marinate the chicken for tomorrow's grilled chicken with lemon, rosemary and garlic (227). My family is thrilled, and I look forward to working my way through many more of these delicious recipes. What a way to get your "five a day!"