We have been using this for quite a while now. The author grew up in Spain and moved to the US a number of years ago. Her dad was a professional baker in Spain.
The "small plates" recipes are fairly easy and are either a snack, lite lunch, or first course. Or some of them can be combined to make a full meal. The 'sweet treats' all use GF flours/starches, and don't have that gritty texture that can happen in a lot of gluten free baking. There is a wide variety of treats, not just bakery.
The book is arranged by season (Autumn, Winter, Spring, Summer), which makes it easier since some of the produce (veg/fruit/herbs) are more readily available at different times of the year.
The recipes are unique, using mostly ingredients that you often have in your kitchen anyway. Some of the other ingredients (produce) may be things you have just not used before, but we had no problems finding any of them in season. It looks like they were developed for the American palate and available resources, but based on a European background.
If you are tired of GF converted recipes or processed foods that taste a little like cardboard, get this book.
The food is resort or spa worthy.
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