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Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series) Paperback – July 1, 2010
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"Millions suffer needlessly by not knowing that their chronic illnesses, digestive problems, headaches, autoimmune diseases, joint pain, weight gain, depression, fatigue, and more are caused by a staple in our diet: a pesky protein called gluten found in wheat, barley, and rye. Leslie Cerier’s new cookbook opens a world of food wonders and delights, making gluten-free eating an inviting celebration of flavors, textures, and colors. The side effect is weight loss, energy, and, for many, relief of serious chronic illnesses. For anyone who wants to celebrate food while getting healthy and living lightly on the planet, this cookbook is your guide."
—Mark Hyman, MD, author of UltraMetabolism: The Simple Plan for Automatic Weight Loss
"Gluten-Free Recipes for the Conscious Cook is a fantastic, easy-to-follow cookbook that will open up worlds of healthy eating pleasure."
—Christiane Northrup, MD, author of Women’s Bodies, Women’s Wisdom
"This is an excellent resource for those interested in gluten-free cooking. In fact, friends and family members will enjoy the recipes, as well."
—Annemarie Colbin, PhD, founder and CEO of the Natural Gourmet Institute in New York City and author of The Whole-Food Guide to Strong Bones
"If you think being gluten-free means eating a diet of white rice and starches, think again. Leslie Cerier’s innovative recipes show us just how broad, delicious, and healthy this regimen can be. "
—Beth Hillson, founder of Gluten-Free Pantry and food editor for Living Without magazine
"With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits, and vegetables."
—Tina Turbin, contributing writer for the National Foundation for Celiac Awareness, Awareness Magazine, and other publications
"These wonderfully tasty recipes make it so much easier to get the daily requirements of whole grains that are so important to our gluten-free diet. Cerier offers a tantalizing array of main courses, breakfasts, sides, and sweets that are supremely satisfying. Every gluten-free kitchen needs a copy of this book."
—Carol Fenster, president and founder of Savory Palate, Inc., and author of 1,000 Gluten-Free Recipes
"In her inimitable style, Cerier presents a wealth of seasonal recipes for the gluten-free cook that are as flexible as they are healthy and delicious. No one will feel deprived with such luscious dishes as hearty greens and tofu in tahini sauce or banana buckwheat pancakes with pecans. Best of all, these recipes aren’t only for those with dietary restrictions: a wealth of ideas await anyone who loves fresh produce and whole grains in creative combinations."
—Nava Atlas, author of Vegan Express and Vegan Soups and Hearty Stews for All Seasons
"The perfect primer for getting acquainted with a wide range of lesser- known whole grains, whether you’re following a gluten-free diet or not. The general information on how to cook grains to control texture and taste is invaluable, and the many recipes are creative and original."
—Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council and its parent organization, Oldways
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Top Customer Reviews
The previous review is so unfair-- to give a book a one-star review because it has no photos? It would have been nice, for sure, but some publishers don't have the budget. And because there is a recipe for cooking short-grain brown rice? These instructions preceded a whole chapter on making healthier sushi, hence its inclusion. Also such instructions are good for people who buy grains in bulk and who are just getting familiar with healthier grains.
I've already made several recipes from this book and they are outstanding. Corn Grits with Sautéed Onion, Kale, and Cheddar (I used vegan cheese), Soba with Tempeh and Broccoli in Coconut Sauce, and Cilantro Pesto were all great. There are probably more dishes here for cool-weather cooking, so I'm looking forward to trying things like Spiced Yams with Pecans and Garlicky Baked Beans with Parsnips and Butternut Squash in the fall.
Aside from being good for gluten-free cooking, this book is a great introduction for using a wide array of whole grains we don't usually think of, like millet--it's such a tasty, healthy grain, and I rarely think to use it. Thanks, Leslie, for another great collection of recipes and tips! If you like this you'll also like Going Wild in the Kitchen, one of my favorite veg cookbooks.
Recipes also include hard-to-find ingredients like maca powder or Bhutanese red rice. I'm sure Madagascar pink rice is delicious, but I'm also sure none of my local markets carry it.
Other recipes, like the smoothies and sides, are accessible (and tasty!), and I love the short sushi chapter, but I was hoping for more dishes like those. In the end, this isn't going to be a cookbook I reach for often.
The amazing flexibility in these recipes, along with the full permission to explore, experiment and be playful --is SO refreshing!! And since so many variations and substitutions are provided, we are not stuck if we don't happen to have--or like--everything the recipe calls for. Hallelujah for flexibility!!
Leslie begins by introducing, in some detail, 10 gluten-free staple foods, which provide a foundation for the 100 or so unique recipes to follow. She also teaches us how to cook beans from scratch, make nut and seed milks, and even sushi! Next, she tours us through creatively-designed recipes for all 3 meals. These are laid out in a clear, clean and easy-to-follow manner. I like this presentation a lot.
I have enjoyed making and eating a variety of these recipes. My taste-sensibilities have had the chance to grow and expand. I am delighted to be able to make "normal food", such as pancakes and muffins, that are within the bounds of a gluten-free diet. With confidence increased, I have even begun to improvise for myself.
On behalf of gluten-free eaters everywhere, thank-you, Leslie Cerier, for sharing with us your inspiration and your expertise in making nutritional, tasty and beautiful food-- without gluten!!
It is clear, grounded and educational without being wordy and making my head spin.
It is inspiring and creative yet also practical with ideas and recipes that I will actually use and make.
It is aware of the earth, natural cycles and rhythms and actual natural health. I've seen some gluten-free recipes and books that are not whole health concerned.
All in all I am loving this book and excited to read/use it more!
Most Recent Customer Reviews
My wife made Oat & Raisin Muffins (pg.48) and they were good, a little dry, but that just means having some jelly on hand. Read morePublished 18 months ago by Amazon Customer
I bought this book so I could cook for friends who are afflicted with celiac disease. The recipes in general are good, although the basic bread tastes more like cake. Read morePublished 19 months ago by Book Lover
My family has gone from eating normally to a nightmare of: one's a vegetarian. one has celiac? (wheat-based allergies), another who thinks they are allergic to gluten'(til some... Read morePublished 23 months ago by The Hungry Reader
This is a great book for those of us looking for both vegetarian and gluten free recipes, which can be difficult to find. Read morePublished on February 22, 2013 by Emily
I love this cookbook! It has simple recipes that don't require obscure ingredients that are hard to find. Read morePublished on February 3, 2013 by Cameron Swift
This little cookbook is a gem! I wish it would have photos - I rarely buy a cookbook without photos, but after getting this from the library, I am buying it. Read morePublished on September 28, 2012 by deepest
I've only made the Banana Pancakes and Teff Waffles so far, but this cookbook is a keeper. We'll be working our way through the rest of the recipes. Read morePublished on July 4, 2012 by Nascar Runner
I got the kindle version of this book for m wife and she reports that it is horribly borked. The recipes are truncated, measurements are very wrong (4 cups of pure maple syrup?? Read morePublished on October 16, 2011 by M. Tucker Bradford