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Customer Review

20 of 23 people found the following review helpful
3.0 out of 5 stars Tasty but innaccurate or poorly reviewed recipes., November 11, 2007
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This review is from: Nearly Normal Cooking For Gluten-Free Eating: A Fresh Approach to Cooking and Living Without Wheat or Gluten (Paperback)
I'm primarily interested in the typically high-content "flour" recipes that require effort to make gluten free. I've baked 3 recipes so far and found the instructions to be somewhat vague or innaccurate.

The Grand Marnier cheesecake (pg 123) is very tasty, but made enough filling for two 9-inch pies, not one. I was a bit perplexed as to what "1 cup chopped mandarin oranges, with juice" meant, so I used 1 cup of chopped mandarin oranges and added about 1/8 cup juice, not all the remaining juice from the cans of mandarin oranges, which I thought would make the cheesecake much too runny. Luckily I had enough graham-like cracker crumbs (pg 122) to quickly prepare another pie crust for all that filling.

The graham-like cracker recipe is a very good substitute for regular graham crackers.

I suspect the French sunken chocolate cake (pg. 120) either has incorrect baking temperature, time, or both. My two oven thermometers both read 325 degrees as per the instructions, but the cake took well over 70 minutes of uncovered cooking instead of the 40 minutes suggested, and it's still a bit undercooked in the center. Also, the instructions say to beat the eggs & sugar until thickened but to "fold" in the chocolate & butter mixture....which I'd not expect to do on something that hasn't been beaten to a fluffier consistency.

Unfortunately it will be a bit of an adventure to figure out whether other recipes need to be modified to produce the expected product and not waste money on ingredients for recipes that may not be correct. I'm more inclined to modify well-tested recipes from traditional cookbooks than to make a recipe from this cookbook, particulary when expensive ingredients are involved.

I would not recommend this cookbook to the beginning cook who couldn't recognize potential problems and be able to quickly modify the recipe or change cooking techniques in order to make the recipes work.
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Showing 1-1 of 1 posts in this discussion
Initial post: Feb 3, 2012 10:09:27 AM PST
laura says:
I am a beginner (esp with gluten free) and have found this book to be a life saver! Maybe its my ignorance but I find it to be very clear. . .and who doesn't want extra dessert? lol
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