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Quick-Fix Gluten Free (Quick-Fix Cooking) Paperback – August 23, 2011
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About the Author
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.
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I love the Tasty Comforts chapter because it takes recipes such as Chicken & Dumplings and makes them GF. I love the different topped/crusted recipes such as Italian Herb-Crusted Salmon & the Tortilla-Crusted Swordfish. I find these recipes quick & the layout is easy especially when I can't figure out what to cook.
(No, I don't like to cook but I do like to make good, tasty food for my family and I sometimes have fun with "fancy" recipes. "Fancy" defined as something I would get in a restaurant.)
I haven't had any trouble finding any ingredients listed. We love the chapter on frying foods especially the Fried Mozzarella sticks.
My biggest reason for loving this book is that it doesn't have you make a mix for any of the baked goods. All of the ingredients are listed in the recipes. I have so many books where it calls for it's own special mix of flours you make and keep on hand and that just doesn't work for me. I like putting it all together while I'm making the recipe.
Fabulous granola with tons of nuts, coconut, dried cranberries, raisins and gluten -free oats and jummy natural wholesome sweetners.
How about :sesame-coconut onion rings with orange marmalade dipping sauce? yummmm...
There are a pelthora a super delicious salad dressings to make. A chapter on battered and fried foods, which although not a super healty food, I no from time to time I have to be "bad" and eat something I love like Halapeno Poppers, Fried Mozz Sticks -- grilled pizza crust, --- rosemary gary bafuettes, pepproni/pesto cheese wheels, quick and easy monkey bread. Then there are foods like Russian teacakes, chocolate=espresso cookies, lazy ladies apple crisp.
There is a section on "understanding gluten-free flours, doughs, and batters, very helpful especially for a newbie like me. Descriptions of the products used in gluten free cooking that may be unfamiliar to the everyday cook, there origins, properties, even consistenies and their uses/ place in the gluten free life. There is a wonderful list of substitutions, extremely helpful for this kind of diet. Techniques on what to use and how to add more flavor . There is a pasta chapter which includes a recipe to make potato gnocchi. How about some Shrimp Eggrolls or substitute chicken or what ever meat you like. This book is my new go to for all the yummy foods I thought I would never be able to eat again, and the author was in culinary school when he was diagnosed with celiac disease. He is a fabulous cook and being a celliac himself knows what foods we crave that we are not allowed to eat anymore and understands that making it all taste fabulous while keeping us healthy is what it is all about. My favorie Gluten Free cookbook for fantastic flavors