Would I like a free preview copy? No strings attached. Feel free to write about it on your blog, but you don't have to.
um... ... ... YES!
Shortly thereafter, the book arrived, and I began to read. Turns out it's not just a cookbook.
The whole first chapter, "Gluten Free Basics", is informative. Each successive chapter begins with a quick breakdown of what you need to know to cook the type of food in that chapter. Some of these informational segments are just a few sentences, and others, such as chapter three "Entrees", for example, you get a two page list of possible coatings to replace the traditional flour breading. (THANK YOU!)
I wish I had had this book last year when I was first diagnosed. I didn't know which way to turn, and it seemed that almost the books I came across were either way too organic or too gourmet for my tastes and style. (Or they just had awful foods! Bleah.)
This book is excellent for someone who is just starting out. It's easy to read and it does not contain the words "for dummies" (for me this is super-important).
It's also a fairly versatile book. It has recipes that would appeal to a variety of people. Here's a short list of some of the items it contains:
- Beer-battered onion rings (super yummy, btw, and a little spicy!)
- Baked beans
- Cranberry-Hazelnut Rice Stuffing
- Shrimp and Vegetable Pad Thai
- White Chicken Chili
- Ricotta Cream Berry Trifle
- Parmesean-Pesto Chicken with Pecans