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Danielle Walker's Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion Hardcover – September 27, 2016
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"In her signature trusted voice, Danielle Walker offers a new classic filled with expert tips and recipes that achieve glory while being entirely grain-free and Paleo. Even if, like me, this way of eating isn't a lifestyle for you, nothing feels like it's missing from these tried-and-true recipes. My body feels great, and my taste buds do, too. The pictures alone make you want to dive head first into her delicious world of abundance to celebrate all year long."
—Daphne Oz, TV host and bestselling author
"Danielle Walker is nothing short of inspiring. Rather than allow autoimmune disease and food limitations to sideline her, she instead tackled them head-on, creating an approach to food that's not only sustainable for her and her family, but also mouthwateringly delicious! Her new collection of special occasion recipes is a treasure trove for anyone---food sensitive or otherwise---who enjoys beautiful food."
—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks
“Danielle is a master of her craft and this book is no exception. This is grain-free entertaining at its best and, most importantly, has the whole family in mind so no one is left out of an important celebration.”
—Lisa Leake, #1 New York Times bestselling author of 100 Days of Real Food
“Danielle Walker understands the incredible power that food has to help and to heal. Her inviting, vibrant recipes welcome everyone to the table with generosity and deliciousness. That's something we can all celebrate!”
—Mark Hyman, MD, New York Times bestselling author of Eat Fat, Get Thin
“All of us form memories around food. So when we have to change our diet, it’s easy to fear that we’ll lose our ability to connect and take part in traditions. Danielle Walker understands this so well, and with 125 mouthwatering recipes, she proves that no matter what we eat (or don’t eat), we never have to give up the joy of celebrating with food.”
—Andie Mitchell, New York Times bestselling author of It Was Me All Along and Eating in the Middle
"In 125 recipes, Walker show cooks how to prepare holiday favorites while meeting paleo-style requirements, transforming them into something as treasured as any traditional dish."
"Gluten- and dairy-free eaters, this is the fall cookbook for you. Walker shows you how to create delicious, comfort food classics—like Thanksgiving stuffing and vanilla birthday cupcakes—without using grains, dairy or gluten."
"Danielle Walker has a grain-free, whole-foods based approach to cooking, and her Whole30 recipes have been longtime favorites of our community. In her new cookbook Celebrations, Danielle provides grain-free, allergy-friendly recipes for celebrating life's milestones and special moments. This cookbook is the perfect compliment to support your food freedom in your life after Whole30, as you enjoy time spent around the table with family and friends."
- Melissa Hartwig, New York Times bestselling author
"Healthy options for holidays and special gatherings never tasted so good!"
About the Author
DANIELLE WALKER is the author of two New York Times best-selling cookbooks, Against All Grain and Meals Made Simple. She is also the voice behind the most popular grain-free website on the Internet, AgainstAllGrain.com. She is a self-trained chef who tempts a range of appetites with innovative and accessible grain-free recipes that are not only healthy and delicious, but also can be credited with saving her life after a diagnosis of a serious autoimmune disease. She lives with her husband and two sons in the San Francisco Bay Area.
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Each recipe comes with helpful "tidbits" and "make ahead" tricks, which are very helpful. The recipe index in the back of the book is useful for seeing all the recipes broken down by meal type (breakfast, salads, soups, sides, main events, desserts, drinks), which is great when meal planning. There are also special diet tables as well so you can customize the recipes depending on your particular dietary needs. Plus, the book lays flat- no need to find a heavy paperweight!! As a bonus, the photos are simply gorgeous to look at!
As for criticisms... many recipes call for a food processor, electric mixer, or blender. As someone who hates cleaning, I often mixed the ingredients by hand with a bowl & wooden spoon, and they came out just fine :) Also, many recipes require special ingredients that aren't easily available in traditional grocery stores (e.g., cacao butter, raw cashew butter, light-colored raw honey). This is a common challenge in paleo cooking and you may have to take a trip to Whole Foods or place an order from Amazon. However, I've subbed other ingredients (e.g., roasted cashew butter, regular honey) and it turned out fine.
My favorite recipes:
-Carnitas on tostones (pg. 57)
-Knife and fork ribs --> That BBQ sauce is worth the price of this book! We use it SO frequently on ribs, chicken, etc. AMAZING!!! (pg. 124)
-BLTA (bacon/lettuce/tomato/avocado) burgers with special sauce (pg. 172)
-Blackened salmon with stone fruit salsa (pg. 177)
-Burger bites (pg. 140)
-Roasted garlic caulifower mash (pg. 237)
-Mini corn dog muffins (pg. 143)
-Mummy dogs (i.e., pigs in a blanket; pg. 214)
-Green chile chicken soup --> Hearty enough for a meal (pg. 58)
-Curried pumpkin soup (pg. 220)
-Tomato watermelon basil salad (pg. 168)
-Peach cobber --> SO EASY! (pg. 132)
-Whoopie pies (pg. 61)
-Pumpkin pie (pg. 256)
-Homemade ginger ale (pg. 181)
-Lavender lemonade (pg. 105)
-My Heart "Beets" For You smoothie (pg. 67)
I highly recommend this cookbook!
Here are my thoughts so far:
The photography and design are gorgeous! This is not new to Danielle's work, but when I thought a cookbook couldn't get any prettier, here comes Celebrations, and I'm in love! The close-up food pictures inspire me to try the recipes while the pictures of Danielle's family and friends capture a glimpse into her life as a mom, wife and friend. Let me add something, having just tried my hand a bit at staging and photographing foods I made in the last few weeks, I realize it was no small matter for her to bring family and friends together, get them all dressed up for various holidays at the wrong time of the year and then somehow prevent them from eating the foods so beautifully prepared (and probably smelling heavenly) until the perfect pictures got captured! Phew, now that takes vision, dedication and very patient friends :)
The book lays flat! This makes such a difference - no more heavy kitchen appliances holding the pages down, or weird angling (which always takes me back to my spatial geometry classes) to keep the pages from flipping over. A cookbook that lays flat has to become the industry standard, seriously!
If you're familiar with Danielle's first two books, Against All Grain and Meals Made Simple, you already know she includes useful 'tidbits' and 'make-ahead tips' with many recipes.
*She continues the trend in Celebrations with most recipes featuring a 'make it ahead' section. I find this useful when planning a larger meal or when faced with upcoming busy days. When considering cooking for the holidays or special celebrations, being able to know what can be made ahead can be a life saver.
*Each recipe has a picture of the finished product, which I love, as I noticed that I never choose to cook any recipes without pictures (I'm referring to other cookbooks I own - quite sad for my Julia Child books...).
*A general index organized by main ingredient as well as name of recipe can be found at the end of the book.
*The 'special diets index' which includes Egg-free, Nut-free, Nightshade-free and SCD/GAPS diets, provides a quick reference for anyone looking for a recipe that fits their restrictions.
*A recipe index divided into Breakfast, Starters, Soups, Salads, Sides, Mains, Desserts, Beverages and Basics offers all recipes within a certain category at a glance.
*Very useful conversion charts are also provided for different flours, fats, as well as liquid/volume and dry weight measurements.
*I love the in-depth 'ingredient glossary and substitutions' section found at the beginning of the book. Danielle covers some of her more commonly used ingredients and where to find them. Armed with this knowledge, you'll feel like an insider.
*Also found at the beginning of the book, the short list of 'kitchen gear' will help anyone check and make sure they're set-up to cook through this entire book.
These last few weeks, our home was filled with wonderful new aromas as I cooked my way through some of Celebrations. Here are the recipes I tested:
Green Chile Chicken Soup - page 58 - in our crockpot right now, yum!
Heirloom Tomato, Watermelon, and Basil Salad - page 168
Skillet "Corn" Bread - page 131 - already made it 3 times!
Roasted Garlic Mashed Cauliflower - page 238
Knife-and-Fork Pork Ribs - page 124 - I used beef short ribs instead - great result!
Blackened Salmon with Stone-Fruit Salsa - page 177 - OUTSTANDING!
Lemon Bars - page 117 - custardy goodness and absolutely gorgeous
Peach Cobbler - page 132 - I substituted nectarines which made it perhaps less juicy, but the flavor was incredible. Using peaches next time :)
Christmas Fudge - page 312 - already made twice (used 1/2tsp peppermint extract in half of my second batch to test it and we love the peppermint chocolate fudge result - perfect as a home-made christmas gift for family and/or friends!)
Pumpkin Spice Latte - page 263 - so much better tasting than the syrupy overpriced drinks sold everywhere now - do yourself a favor and make your PSL home ;)
Eggnog - page 319 - because why not? I actually made the cashew milk (page 324) and wanted to use it in a recipe. I will perhaps add more clove and nutmeg next time (I like my eggnog spicier), but I loved making my own eggnog with eggs from pasture raised hens and free of refined sugar, additives and thickeners. Watch out for the coconut milk fat hardening while keeping your eggnog in the fridge - might need to blend it before drinking from the fridge (if I want to avoid solidified chunks).
Almond Milk - page 320 - LOVE this recipe, commercially available almond milk does not even come close. It's creamy, smooth and perfectly flavored without any nasty additives.
Cashew Milk - page 324 - very creamy but strong cashew taste - perfect in the eggnog recipe
Basic Pie Pastry - page 322 - well balanced taste and texture and all grain-free! Mine yielded more dough than necessary, probably perfect for extra decorations (leaves,...)
Blackening Seasoning - page 323 - I love this mix - already used it on the above mentioned salmon and on a roasted chicken with vegetables. I plan on keeping some on hand to sprinkle over meats/fish/poultry and vegetables - fantastic roasting seasoning mix
Ghee - page 325 - I conquered my fear of making ghee and I'll be saving some money using my own from now on. Plus to this is that you can use grass-fed butter (Kerrygold, ...)
Homemade Stock - page 327 - I made Danielle's bone stock before and it always comes out perfect. I now use a pressure cooker for a quick bone broth.