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Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series) Paperback


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Frequently Bought Together

Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series) + The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes + 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook
Price for all three: $39.63

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Product Details

  • Series: The New Harbinger Whole-Body Healing Series
  • Paperback: 232 pages
  • Publisher: New Harbinger Publications; 1 edition (July 1, 2010)
  • Language: English
  • ISBN-10: 1572247371
  • ISBN-13: 978-1572247376
  • Product Dimensions: 8.8 x 5.9 x 0.6 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #84,003 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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

From the Publisher

'The Green Chef,' Leslie Cerier, presents Gluten-Free Recipes for the Conscious Cook, a vegetarian cookbook filled with recipes for gluten-free, delicious meals the whole family can enjoy. The book includes tips on seasonal cooking, adapting family recipes to accommodate celiac disease, and incorporating wholesome organic ingredients for optimal nutrition.

More About the Author

Leslie Cerier, "The Organic Gourmet" is an internationally recognized chef, educator and author of 5 cookbooks specializing in local, seasonal, organic, vegetarian and gluten-free foods that are pleasurable, delicious and good for you and the planet. www.lesliecerier.com

Customer Reviews

4.4 out of 5 stars
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See all 18 customer reviews
I've already made several recipes from this book and they are outstanding.
Magda S.
This is a great book for those of us looking for both vegetarian and gluten free recipes, which can be difficult to find.
Emily
Instead, the recipes are easy to make that require simple ingredients that you can find at your local store.
Cameron Swift

Most Helpful Customer Reviews

21 of 22 people found the following review helpful By Magda S. on July 23, 2010
Format: Paperback
I've long been a fan of Leslie Cerier's easy, earthy style of cooking, full of hearty grains, gentle seasonings, and organic produce. Though I'm not gluten-free, I added this book to my collection for all the above reasons.

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.
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15 of 15 people found the following review helpful By M. A. Davlin on December 9, 2010
Format: Paperback Verified Purchase
For me, this book focuses less on practical gluten-free vegetarian cooking and more on how to use alternative grains. A huge number of the recipes rely on ingredients like teff or millet -- delicious additions, but expensive and not something I can afford to cook with every day.

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.
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6 of 6 people found the following review helpful By M. Tucker Bradford on October 16, 2011
Format: Kindle Edition Verified Purchase
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??) and there is no linked table of contents. This may be a one off problem but it has made the book useless to us.
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5 of 5 people found the following review helpful By Johanna on August 30, 2010
Format: Paperback
Every now and again, I actually sit down and read a cookbook cover-to-cover; I did with this one. "Gluten-free recipes for the conscious cook" is a cookbook that fulfils its promise: it approaches green and gluten-free cooking like a creative sport. Leslie has us travelling boldly into territories of ingredients and recipes, in a land not yet well-travelled by many of us--the land with no gluten. Here we walk the edge of a truly original culinary adventure.

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!!
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2 of 2 people found the following review helpful By 46lucy on November 8, 2010
Format: Paperback
The Healthy Villi was fortunate to receive a wonderful vegetarian cook book from Lesie Cerier entitled "Gluten-free recipes for the conscious cook." Mrs. Cerier does not follow a gluten free diet but encourages its readers to embrace the natural foods. There are lots of points and reasons as to why a variety of grains should be included on a personal level and for environmental reasons.

I enjoyed making a few of the recipes. For breakfast, the banana cranberry smoothie worked into my schedule as well as foods I normally purchase. I hope to make one of the pancake mixes for the whole family one slow, lazy Sunday morning, when there is no hockey!! For dinner I made the savory stuffed winter squash, and used my favorite, local, in seasons, butternut squash. The aroma from the roasting walnuts drew my two girls into the kitchen to see what was for dinner. I baked the bottom half of the butternut squash, placed the rice mixture in and served it to the family.Yummy! I look forward to making the topless blueberry pie, for Thanksgiving.

This is a book that is full of healthy, healing meals. The author has clearly put a lot of love and thought into it. There are some ingredients in this book I usually do not stock in my refrigerator or use for spices, but this is a great book for vegetarians at heart.
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