Robert M. Landolphi is a professional gluten-free chef and graduate of the prestigious Johnson & Wales Culinary School. He is currently a Certified Culinary Arts Instructor and Culinary Operations Manager at the University of Connecticut. Robert also writes for a variety of print media and conducts regular radio and TV interviews across the country when he's not developing innovative, gluten-free recipes.
When my Dr. told me he wanted me to cut gluten out of my life I was a bit sad. Wheat flour is in a lot of products-some you may not expect it to be as well. Read morePublished 1 month ago by Carol Valdivia
I made this front cover recipe first and that one recipe is worth the cost of the whole book it was beyond extremely delicious. Read morePublished 9 months ago by Nancy Phillips
My daughter has to eat gluten-free so i am always looking for new recipes that the whole family will enjoy, and this cookbook has a number of recipes that will "play" to... Read morePublished 9 months ago by madriver
trying to learn the most I can since I need to go gluten free. Tough but it will be well worth itPublished 10 months ago by Vickie Stanley
Too many fried foods. Too many fatty foods. I cook gluten free for my daughter, and many of the foods in this book I would serve only as occasional treats. Read morePublished 14 months ago by Beth in VT
This is well written and comprehensive. However, only get this if you actually like to cook. Most recipes in here use a lot of different ingredients and personally I wouldn't... Read morePublished 16 months ago by JennV
I love it because Rob Landolphi wrote it ! He's awesome ! All of his recipes are so inventive !Published 19 months ago by Linda Pickett