Healthy Gluten-free Cooking: 150 Recipes for Food Lovers Review

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(More customer reviews)This cookbook is worth it's weight in gold if you like to cook with healthy, fresh, real food and want to make it gluten-free. The recipes are creative, gourmet but not too complicated or fattening, and really delicious. I would recommend this simply for the desserts, especially the sweet pie pastry which is truly excellent. Beautiful photos, too. Many of the gluten-free cookbooks out there include recipes that are bland, or try to recreate uninspired dishes from the 1960s, or try to recreate processed foods that are wretched with gluten let alone without it. This is the first gluten-free cookbook I've seen that reflects the food trends of today: healthy, fresh, local, organic. This gets used over and over again at our house.

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Introduction by Elaine Monarch, president and founder of the Celiac Disease FoundationUnable to digest gluten, a protein found in wheat and other grains, people with celiac disease resign themselves to life without bread or pasta-not to mention cheese soufflé, lasagna, chicken pot pie, pancakes, chocolate gâteau, and panzanella. But now, with Healthy Gluten-Free Cooking, all of these once-taboo foods, and many more, are available to the estimated two million Americans with this incurable condition. Here Darina Allen, founder of Ireland's renowned Ballymaloe Cookery School, and Rosemary Kearney, a nutrition expert who has celiac disease, present delicious, gluten-free transformations of 157 recipes from appetizers and salads to main courses and desserts, including Irish soda bread, fritters, scones, pork en croute, and Yorkshire pudding. Also featured is essential advice on selecting gluten-free ingredients. In this book the authors achieve the ultimate in healthy cooking: a cuisine for a special need that is sensational enough for everyone to enjoy.AUTHOR BIO: Darina Allen is an internationally recognized culinary expert and the of several books on Irish cuisine. In 1983, she founded Ballymaloe Cookery School in Ireland. Rosemary Kearney, who has celiac disease, is a graduate chef from Ballymaloe Cookery School. She runs her own catering business, Rosemary and Thyme, in Ireland.

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