- Paperback: 280 pages
- Publisher: Da Capo Lifelong Books; 1 edition (February 22, 2011)
- Language: English
- ISBN-10: 073821423X
- ISBN-13: 978-0738214238
- Product Dimensions: 7 x 0.6 x 9.2 inches
- Shipping Weight: 1.2 pounds
- Average Customer Review: 604 customer reviews
- Amazon Best Sellers Rank: #32,691 in Books (See Top 100 in Books)
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Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap Paperback – February 22, 2011
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"...a user-friendly cookbook with satisfying recipes that are easy to prepare. Saving money is the icing on the (gluten-free) cake."
Nicole Hunn serves up all the recipes and information found in her cookbook in the friendly and inviting manor that has helped make her blog popular.
--National Foundation for Celiac Awareness
"Each recipe comes with a note on how much "Shoestring Savings" you'll rack up if you make Hunn's recipe rather than buying the food in the store."
--Portland (Maine) Press Herald
"I am totally thrilled to add this practical, timely and very good gluten-free cookbook to my collection." --About.com Gluten-Free Cooking
About the Author
Nicole Hunn is the personality behind the Gluten-Free on a Shoestring blog, featured in the New York Times and MSN Money. She lives with her family in Westchester County, New York.
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recipe on page 44. Needless to say the results were amazing! I love her simple recipes that tackle the basics and essentials...highly reccomend this book!!
It is a FABULOUS resource - **especially** if you are relatively new to cooking and eating gluten free -- or suffering from sticker shock at how much more it costs for much less food -- or less than successful with complicated GF recipes with ingredients you can't really pronounce, much less locate - or simply bored with your mainly meat & vegetables approach, craving a sandwich and some comfort food (or cookies you don't have to hoard like Midas!)
The cookbook just arrived today, and I've been reading it like a new novel - front to back for several hours - since it is peppered with "real-person friendly" tips, recommendations and reflections. She names names & discloses strategies & sources - like how to stock a GF kitchen (equipment & staples as well as "grocery list" items), which brands she prefers for which products (and where she finds the best deals), what freezes well, etc.
Most recipes include a "Shoestring Savings" box (for example, pie crust on a shoestring $1.25 per crust, purchased frozen $3.00; her dinner rolls: 27 cents vs. $1.87). The ones that don't are variations based on the basic recipe (i.e., buttermilk biscuits vs. sweet potato biscuits). She also discloses the difference between buying at a grocer, buying at a big box store in bulk & buying online (by source - and is BIG on Amazon, btw - read the book for why you might be too). She lets us know why, when & for which products she does what.
What I like BEST is that this is a *basics* cookbook - meaning that, just as with non-GF basics cookbooks (like that plaid one many of us know and referenced often before we gave up gluten), once you understand how to toss together a few of Hunn's GF recipes, all but cooking newbies will be able to vamp with aplomb: coming up with your own GF favorites and adapting non-GF dishes with a high likelihood of success on the first try.
My "mind's tongue" is fairly experienced (and I have tried/adapted a few of her online shares), so I am SURE that the recipes in this cookbook will be as good as she claims. I'll come back & adjust my review, if not - but don't hold your breath.
I know I will refer to it frequently - and I can't imagine you'd be sorry to have purchased it for your kitchen reference library either. Hope this helps you decide to do so!
Aware that my rave might read like I have an agenda - NOPE! The author & I have NO relationship. I'm simply thrilled I popped for the book.
(Madelyn Griffith-Haynie - ADDandSoMuchMore dot com)
- ADD Coach Training Field founder; ADD Coaching co-founder -
"It takes a village to transform a world!"
Previous to my reading of this book, I considered "Gluten Free" to be of such a category; EXTREME.
Since obtaining, reading, and cooking several recipes from this book, I have come to the surprising realization that "Gluten Free" is neither "extreme," nor, in any real way, difficult.
I have since made entire meals -- including delicious, baked desserts -- and then have had the fun of seeing the surprised looks on the faces of my guests when I told them that everything they just enjoyed was Gluten-Free!
One of the first positive results I have noticed in the few weeks during which I have now been Gluten-Free, is that my pain level from Osteoarthritis is reduced to nearly insignificant. On a scale of 0-10, with 10 being the most extreme pain, I am typically experiencing levels between 0 and 2.
This book is very "User Friendly." The recipes are clear, and easy. The ingredients are not things which would break your food budget.
I can't honestly think of any good reason why a cook or baker would not want this book. So....BUY IT!