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Nearly Normal Cooking For Gluten-Free Eating: A Fresh Approach to Cooking and Living Without Wheat or Gluten Paperback – October 27, 2006


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Nearly Normal Cooking For Gluten-Free Eating: A Fresh Approach to Cooking and Living Without Wheat or Gluten + Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy + The First Year: Celiac Disease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed
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Product Details

  • Paperback: 154 pages
  • Publisher: BookSurge Publishing (October 27, 2006)
  • Language: English
  • ISBN-10: 1419648357
  • ISBN-13: 978-1419648359
  • Product Dimensions: 10 x 7 x 0.4 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #371,805 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Jules Shepard didn’t set out to lead, inspire and advocate for the gluten-free community. But to anyone who knows her, it’s no surprise she does. As a celiac diagnosed in 1999, and as an indomitable perfectionist with a penchant for equality and fairness, this former attorney was simply unwilling to accept the dry, gritty, vacuous foods that were the norm then. Two years in her kitchen, and Jules had perfected an all-purpose flour blend that enabled her to continue her passion for baking. As word spread of her amazing flour, people begged her to produce it commercially. Ever the accommodating Southerner, she did. But as the gluten-free community burgeoned, so did the need for accurate information, advocacy and leadership. So in addition to running her flour company and authoring, to date, three highly regarded books, Jules took to the road. Jules logs tens of thousands of miles a year speaking to, teaching and encouraging gluten-free consumer and trade gatherings. When the FDA appeared stuck in neutral regarding long-overdue gluten-free food labeling regulations, Jules brought the gluten-free community together and built an 11-foot-tall, one-ton gluten-free cake to get the FDA’s attention. The FDA not only attended the event, but promised to front-burner the legislation, which it has. This mother of two also hosts a weekly radio show, personally pens one of the community’s most active blogs, oversees the Gluten Free Cookie Swap and moderates her FaceBook, Twitter, Pinterest and Instagram presences. She rarely sleeps.

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Customer Reviews

I already have your cookbook and cannot wait to try the other recipes.
Shannon R. Hill
This cookbook is such a tremendous resource, especially for those newly-diagnosed and struggling to make a drastic lifestyle change.
Gabrielle Jacobson
I appreciate Jules giving out her flour mix recipe as I have always liked to cook from scratch.
S. Jamieson

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By Happy Celiac Cook on January 29, 2007
Format: Paperback
This cookbook is a breath of fresh air for me and for my family! The recipes are clear, realistic, and uncomplicated. No weird ingredients to chase after. And her flour mixture makes recipes taste "normal." It's been fun to try new things, and my friends have loved making recipes we can all enjoy.

Just as valuable as the recipes are her comments about her experiences and the good humor she brings to daily life as a celiac. She shares just the right balance of honesty and encouragement. The explanations at the front of the book about celiac desease, do's and don'ts, references, etc. are good for synthesizing what I already knew and for sharing with friends and family so they can understand too. Great cookbook!

Happy Celiac Cook
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33 of 36 people found the following review helpful By Adryenn Ashley VINE VOICE on April 8, 2007
Format: Paperback Verified Purchase
I've known for nearly 20 years I was allergic to wheat, but I cheat, far too much. The down side was that I stopped baking. I stopped experimenting in the kitchen.

Now, with this amazing flour recipe, I can throw open the doors to my kitchen and cook with abandon! She has put the excitement back into cooking for me. THANK YOU!

And to top it off, the graham crackers taste better than store bought! I can't wait for a full line of Nearly Normal in the grocery store!
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17 of 17 people found the following review helpful By Shop Girl ATL on June 27, 2007
Format: Paperback Verified Purchase
The final outcome of the recipes will surely satisfy -- and you'll need it after the frustrating time you'll have making things from the baked goods section. I cannot address the other parts as I have not made things from them, but this cookbook lacks basic information about yields (amount you get from the recipe). And sometimes ingredients that are not in the dough -- but rather toppers such as parmesan or salt -- are included in the recipe with other items. It can be confusing even for an experienced baker. In the next printing I would suggest correcting this or know that you may suffer through VERY salty flatbread. If you do read the entire recipe first and take care while baking -- you will enjoy the results.
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24 of 26 people found the following review helpful By 'fred in Vermont on May 7, 2007
Format: Paperback Verified Purchase
For the true celiac, this book is heaven sent. M wheat allergy causes nasal/bronchial problems only, so frustrated with tying to eat wheat-free, I always gave up and went back to craved wheat products: pasta, bread, baked goods, and put up with the runny nose and frequent `colds.' Coming into the high-allergy season, I gave Nearly Normal Cooking a try, and finally, this book has kept me happily wheat free. Jules Shepard is a celiac who has developed recipes over a lifetime of trying to find something good to eat, and indeed, her recipes are as close to normal as I can imagine. The pecan-crusted fish is fine restaurant and guest fare; the muffins, pizza, and other usual no-no's are tasty and satisfying; and there are general recipes that are simply just plain good eating, whether or not they ever would have involved wheat!

Jules Shepard, whose credentials as a successful career woman are impressive, is not an intended chef! She is a celiac who has succeeded in balancing family preferences with medical necessities. The book includes a brief history of her personal experiences in discovering the root of long-term misdiagnosed illness and her exceptional response to it, resulting in this book, and perhaps helping people sort out their own dietary needs.

Best of all, this is an on-going effort. Her website updates this book and will include new recipes as she uncovers them. BUY THE BOOK~AND LET HER KNOW YOUR EXPERIENCES!
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14 of 14 people found the following review helpful By S. Jamieson on May 1, 2008
Format: Paperback
An April 2008 order resulted in an incomplete copy of this book. The cookbook had 89 pages and appeared to be complete as its final page was blank except for a bar code. Because it was missing dessert recipes referenced in other reviews, I suspected it was a partial copy. Contact with Jules Shepard and reference to Amazon's Search Inside confirmed this. The replacement book was complete but I wanted to alert other Amazon customers of a possible printing run error on this book.

I appreciate Jules giving out her flour mix recipe as I have always liked to cook from scratch. I have had mixed results with the gluten-free pre-made mixes that are on the market. My daughter is gluten-intolerant and very picky about texture and taste. The chocolate chip cookie recipe is a real winner with her. I'm looking forward to trying out other recipes and using the flour mix in favorite family recipes. Thanks Jules!
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13 of 13 people found the following review helpful By Gabrielle Jacobson on February 5, 2008
Format: Paperback
This cookbook is such a tremendous resource, especially for those newly-diagnosed and struggling to make a drastic lifestyle change. Every time I get a new copy I find myself giving it away!

The fact that Jules gives us the recipe for her own gluten-free flour is astounding b/c it is truly interchangeable with any recipe calling for wheat flour. Have you checked the prices of and tasted other gluten-free flours recently? Costly and nothing to brag about, so I don't understand the previous reviewer's comment about the book being nothing but a plug for her product. Her only 'product' is providing information and recipes for those wanting to cook and eat gluten free.

Go ahead and use the flour recipe found in the introduction to make the scones on pg.94; then you can thank Jules for the generousity of sharing her flour recipe (that she could easily charge for) because you really can't tell that they're gluten-free. And as for the dried beef comment --all I can say is, "where's the beef?" Nowhere in this book could I find a recipe calling for dried beef because, as the reviewer said, e[...]
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