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How to Cook Gluten-Free: Over 150 Recipes That Really Work Spiral-bound – March 16, 2012


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How to Cook Gluten-Free: Over 150 Recipes That Really Work + Easy Gluten-Free Baking + Gluten-Free Baking Classics
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Product Details

  • Spiral-bound: 288 pages
  • Publisher: Lake Isle Press; 1 Spi edition (March 16, 2012)
  • Language: English
  • ISBN-10: 1891105515
  • ISBN-13: 978-1891105517
  • Product Dimensions: 8.8 x 1.3 x 9.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #269,094 in Books (See Top 100 in Books)

Editorial Reviews

Review

"As a scientist in the kitchen, it’s always fascinating to follow along with the experiments of other kitchen tinkerers, particularly those working under a completely different set of constraints. Elizabeth Barbone’s writing and recipes for the gluten-free diet are consistently well-researched, comprehensive, sprinkled with fun, relevant, personal anecdotes, and, most importantly, are downright delicious-sounding."

-- J. Kenji Lopez-Alt, Managing Editor of SeriousEats.com and author of The Food Lab, March, 2012

 

From the Back Cover

HOW TO COOK GLUTEN-FREE is full of wholesome cooking, comforting family favorites, and easy answers for hungry families:

 

*Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whip up the perfect gravy to Elizabeth’s fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crusts.

 

*Allergy-friendly:  Elizabeth hasn’t forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.

 

These classic, family-loved recipes will satisfy those who can’t eat gluten and those who cook for them, too:

 

*Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche “Cupcakes,” Pancakes

 

*Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole

 

*On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and Chicken Wraps, Quinoa with Spinach and Black Beans

 

*Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies

 


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Customer Reviews

Looking forward to making more!
J. Haase
Her cookbook provides easy, step-by-step directions and her recipes use ingredients that are readily available.
Karen
I highly recommend this cookbook for novice and cooks just beginning to cook gluten-free.
SuziQ

Most Helpful Customer Reviews

18 of 18 people found the following review helpful By SJP on April 3, 2012
Format: Spiral-bound Verified Purchase
As a big fan of Barbone's Easy Gluten-Free Baking, I knew I had to have this book - but when I first opened it, I was surprised by the amount of space devoted to some very basic instructions - how to make bread crumbs, heat oil, chop onions and peppers, etc. That was before I read them carefully. I suspected after laughing through the onion-chopping scene in Julie & Julia that there was a right approach to chopping onions, and it probably wasn't mine. Sure enough, Barbone (a CIA - that's Culinary Institute of America - graduate), not only has taught me how to chop a better onion, but how to do a lot of other things better. I've been cooking since I was big enough to handle a mixing spoon - love the white sandwich bread recipe because it tastes just like the bread I used to bake 50 years ago - and still found I had a lot to learn. Surely anyone forced by a gluten-free diet to try to cook seriously for the first time would find the book invaluable. Great information and simple step-by-step instructions (often with pictures).

The best thing about the book, though is the recipes. They're just what we're all looking for - dishes that are kid- and non-foodie-husband -friendly, easy-to-find ingredients, clear instructions, great results. Whole sections on pasta, pizzas, burgers & sandwiches, and casseroles, as well as the usual soups, salads, main dishes, sides, and desserts. There's a lot of comfort food here - but also fun recipes for the more adventurous (e.g., Italian wedding soup, smoked mozzarella and roasted vegetable pasta, saltimbocca, rustic pies).
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15 of 15 people found the following review helpful By overtakenbyanap on May 30, 2012
Format: Spiral-bound
and best of all her stuff tastes great.

She uses flour that is easy to find, relying on the cheaper g free flours most of which I've found in a small asian grocery supply place here in town. Other stuff is easily found at my health food store and supermarket. That alone is worth a second glance, since many gluten free cookbooks have you hunting all over town for odd ingredients that languish on the shelf when you find that you don't like that recipe after all, or you waste money mail ordering or giving up altogether. When you factor in expensive ingredients and shipping costs, suddenly Elizabeth's simpler, cheaper choices of flour make a whole lot of sense, and will save you the cost of her books over and over again!

She DOESN'T have her own flour blend, which means you can quickly put together anything in the book without making a mixture ahead of time or discovering that a mixture isn't working for you. If a recipe doesn't work as well as expected (lemon bars, first book, the crust needs a tweak) then you can tweak the recipe till it works.

Updated to add, all the flours and starches she calls for are shelf stable, so if you don`t bake that often they aren`t going bad. I do low carb mostly with occaisional gluten free carbyésugary dessert treats so I don`t use up a lot of flour. This book saves me a lot of trouble just for that reason alone.

The one bone I have to pick is I'd like to see the nutrient info in a sidebar with the recipe, because gluten free involves a lot of carbs, heavily refined and the carb content can be a problem for those with diabetes or those who are using a low carb diet to control auto immune issues other than celiac.
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4 of 4 people found the following review helpful By Nicole Brown on June 20, 2012
Format: Spiral-bound Verified Purchase
Elizabeth Barbone has created recipes that are simple yet tasty with How to Cook Gluten Free. The beginnings of the book provides step-by-step instructions on how to do simple cooking tasks as well as gives pointers and hints for when you are cooking gluten free. There is a large selection of breakfast, side dish and main course dishes as well as several desserts and bread recipes. I've previously read and tried many of Elizabeth's recipes in her first book, Easy Gluten Free Baking which have wonderful recipes that don't taste gluten free. This book has been just as helpful and has given me dozens of new meal ideas for my gluten free family.
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3 of 3 people found the following review helpful By Chi on May 21, 2012
Format: Spiral-bound Verified Purchase
As I own the first book by this author I had no hesitation to purchase this. The recipes are easy to follow and have excellent directions. There are even pictures for step by step instructions on how to do things such as bread making, making your owm GF breadcrumbs and croutons.
There is a wide range of recipes in this book and some for baking and desserts too.
I love how much thought and care goes into her recipes and the great taste they produce in the final product.
The book is spiral bound so will sit beautiful and flat when you are trying to use it.
If you have not bought her first book then I suggest getting it too. Non GF people cannot tell the difference which makes my life so much easier especially when making food for others.
Easy Gluten-Free Baking
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2 of 2 people found the following review helpful By LMagenis on April 3, 2013
Format: Spiral-bound
Love this book along with her other gluten-free cookbook. I hate gluten-free cookbooks that contain a lot of recipes that never contained gluten to begin with. This is not the case with this book. When I made the bread from this book, my husband asked me what bakery I got it from. I think that's a sign of a great recipe.
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