This is such an eloquent, beautiful, and delicious cookbook. Aran writes about food and cooking in a way that I connect entirely with. Food is for sharing, it's for gathering, and cooking food is something that can be "transformational". There's nothing more that I love than cooking something delicious, sitting outside, eating, talking, and most of all laughing with friends. These are recipes that I'll keep bringing to that party.
The book is laid out starting with some beautiful building blocks (which I'll come back to) and progresses with recipes based on the time of day you might eat them, plus adds a section with small menus for different types of gatherings so you can easily put together a cohesive meal that is sure to inspire. I've already cooked several many things from making my own cultured butter, homemade pasta, and pie to name a few and I continue to go back to it time and again. It also happens to be gluten free but you wouldn't know it from the incredible end results.
About a year and a half ago we figured out that my wife had developed a sensitivity to gluten which changed what and how we cook. This book has so many useful recipes to help with that transition and you never feel like you're missing out. One thing in particular, homemade pie dough, is something I haven't found a good gluten free recipe for and her 3-2-1 recipe is so easy and spectacular! Another thing that is very hard to replicate is the elasticity of a good pasta dough but she nails it. We are so happy to have great recipes like these back in the rotation!
One more note, I also love how the book starts with pantry staples, it's a way to easily start taking back your pantry and making it your own. Especially with how easy it is for processed foods to find their way into a kitchen this book offers a way to take that control back, with delicious results. One of the best side effects of making some of these building blocks is how easily it transforms the rest of your cooking. Using homemade stock, butter, or pickled things just makes everything taste better!
So, I will be coming back to this beautiful cookbook, time and again!
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The gluten free/dairy free sourdough recipe is PERFECT AND SO GOOD OMG
You guys, this cookbook is worth its weight in gold! I have an autoimmune disease and so I gave up dairy and gluten a few years ago. There are so many recipes in here I am excited to try (and a few that I have already tried, and that are really wonderful).First off, the sourdough recipe is just ridiculous. It is so good. Can we all agree that GF bread in the frozen section of grocery stores is terrible? It's spongy and weird and I haven't eaten bread in years because having no bread is better than eating that bread. I eat mostly local and really thoughtfully and yet I have no access to anything resembling a good bread, haha. Not to mention the insanely long ingredient lists of frozen GF bread.ENTER THIS RECIPE. I have eaten a slice daily since we made it last weekend. The crust is crunchy and the middle is soft but not spongy. It's the tiniest bit tangy and it's so, so perfect. Really really comforting.I love fermented foods so a fermented sourdough starter is right up my alley, and you can use it to make a few recipes in the book, not just the sourdough loaves! We've already made the sourdough waffles and those were a hit.A few other recipes I've been eager to try are:nordic rye-style seed bread, ginger-turmeric milk, turmeric detox broth with swiss chard (doesn't that sound sooooo warm and good), avo cuke smoked salmon toasts, spicy chicken salad with apple, celery, and pickled veggies, a GF PIZZA DOUGH I BET IT IS ACTUALLY SO GOOD!!!, squash leek and potato soup, spicy lamb sausage with yogurt, herbs, and fried egg, and SO MANY MORE!There's also a great little beginning section with basics-- how to make your own nut milk, broths, seed and nut butters, and stocks. Such a great little section!Beautiful cookbook, some really innovative GF recipes, wonderful photography, and a sweet personal story behind it. I am already planning my Thanksgiving menu around the recipes in this book, I can't wait to share them with my family!Also last thing, a really good balance of foods that I would make (on a strict autoimmune diet) and more indulgent ones, a little more homey and rich. A really good balance! Something for everyone, and even with a handful of recipes I wouldn't try (desserts mostly, or recipes with dairy that's hard to sub out) the book is quickly becoming my favorite!!
Top reviews from the United States
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Reviewed in the United States on October 27, 2019
Reviewed in the United States on October 18, 2019
First off, the sourdough recipe is just ridiculous. It is so good. Can we all agree that GF bread in the frozen section of grocery stores is terrible? It's spongy and weird and I haven't eaten bread in years because having no bread is better than eating that bread. I eat mostly local and really thoughtfully and yet I have no access to anything resembling a good bread, haha. Not to mention the insanely long ingredient lists of frozen GF bread.
ENTER THIS RECIPE. I have eaten a slice daily since we made it last weekend. The crust is crunchy and the middle is soft but not spongy. It's the tiniest bit tangy and it's so, so perfect. Really really comforting.
I love fermented foods so a fermented sourdough starter is right up my alley, and you can use it to make a few recipes in the book, not just the sourdough loaves! We've already made the sourdough waffles and those were a hit.
A few other recipes I've been eager to try are:
nordic rye-style seed bread, ginger-turmeric milk, turmeric detox broth with swiss chard (doesn't that sound sooooo warm and good), avo cuke smoked salmon toasts, spicy chicken salad with apple, celery, and pickled veggies, a GF PIZZA DOUGH I BET IT IS ACTUALLY SO GOOD!!!, squash leek and potato soup, spicy lamb sausage with yogurt, herbs, and fried egg, and SO MANY MORE!
There's also a great little beginning section with basics-- how to make your own nut milk, broths, seed and nut butters, and stocks. Such a great little section!
Beautiful cookbook, some really innovative GF recipes, wonderful photography, and a sweet personal story behind it. I am already planning my Thanksgiving menu around the recipes in this book, I can't wait to share them with my family!
Also last thing, a really good balance of foods that I would make (on a strict autoimmune diet) and more indulgent ones, a little more homey and rich. A really good balance! Something for everyone, and even with a handful of recipes I wouldn't try (desserts mostly, or recipes with dairy that's hard to sub out) the book is quickly becoming my favorite!!
The gluten free/dairy free sourdough recipe is PERFECT AND SO GOOD OMG
Reviewed in the United States on October 18, 2019
You guys, this cookbook is worth its weight in gold! I have an autoimmune disease and so I gave up dairy and gluten a few years ago. There are so many recipes in here I am excited to try (and a few that I have already tried, and that are really wonderful).Reviewed in the United States on October 18, 2019
First off, the sourdough recipe is just ridiculous. It is so good. Can we all agree that GF bread in the frozen section of grocery stores is terrible? It's spongy and weird and I haven't eaten bread in years because having no bread is better than eating that bread. I eat mostly local and really thoughtfully and yet I have no access to anything resembling a good bread, haha. Not to mention the insanely long ingredient lists of frozen GF bread.
ENTER THIS RECIPE. I have eaten a slice daily since we made it last weekend. The crust is crunchy and the middle is soft but not spongy. It's the tiniest bit tangy and it's so, so perfect. Really really comforting.
I love fermented foods so a fermented sourdough starter is right up my alley, and you can use it to make a few recipes in the book, not just the sourdough loaves! We've already made the sourdough waffles and those were a hit.
A few other recipes I've been eager to try are:
nordic rye-style seed bread, ginger-turmeric milk, turmeric detox broth with swiss chard (doesn't that sound sooooo warm and good), avo cuke smoked salmon toasts, spicy chicken salad with apple, celery, and pickled veggies, a GF PIZZA DOUGH I BET IT IS ACTUALLY SO GOOD!!!, squash leek and potato soup, spicy lamb sausage with yogurt, herbs, and fried egg, and SO MANY MORE!
There's also a great little beginning section with basics-- how to make your own nut milk, broths, seed and nut butters, and stocks. Such a great little section!
Beautiful cookbook, some really innovative GF recipes, wonderful photography, and a sweet personal story behind it. I am already planning my Thanksgiving menu around the recipes in this book, I can't wait to share them with my family!
Also last thing, a really good balance of foods that I would make (on a strict autoimmune diet) and more indulgent ones, a little more homey and rich. A really good balance! Something for everyone, and even with a handful of recipes I wouldn't try (desserts mostly, or recipes with dairy that's hard to sub out) the book is quickly becoming my favorite!!
Images in this review
Top reviews from other countries
Cate Reed
auch nach mehreren Jahren mein Lieblingskochbuch
Reviewed in Germany on May 18, 2023consomasquée
Very good book, inspiring and detailed
Reviewed in France on December 10, 2021
Luciana de Oliveira
Livro Maravilhoso! Rainha da Cozinha Gluten Free
Reviewed in Brazil on November 27, 2019Alexandra Tetik
Cooking as poetry
Reviewed in the United Kingdom on December 10, 2019
Alexandra Tetik
Reviewed in the United Kingdom on December 10, 2019
I bought it while in need for a guideline in my newly gluten-free life and since then her book has been carried in the kitchen when trying a new loaf or making a pie or pancakes for kids, in the study room when I have my coffee and want to dip into her advices or tips, or in my bedroom in the evening when I want to fall asleep with her beautiful photos in my mind. You can almost feel her emotions with each page and at some point you realize she poured her entire life right there.
This book is a delicate combination between practical purpose and art; Aran’s photos are speaking for its self. I’ve learned a lot from it and still do and I can simply say it makes me happy when I get my hands on it.
Everything I cook from this book for me and my family is amazing.
If you’re looking for a different approach and you want an outstanding book, this one is for you!
Images in this review
