About this title: There are more than 200 recipes in this impressive book, the result of fifteen years' experimentation with a wide variety of gluten-free flours. Many recipes give milk substitutes as well. Mrs Hagman lists foods that are safe for a gluten-free diet and foods that must be avoided. She points out hidden glutens that can be found in food items, prescriptions, or even in the glue on envelope flaps. She supplies a list of companies that make gluten-free foods and flours and that will accept mail and/or phone orders.
Note: This is a general synopsis. Each listing is described below.
Binding: Trade paperback
Publisher: Owl Publishing Company
Date Published: 1991
ISBN-13:9780805018356ISBN:0805018352
Description: Very good. No dust jacket as issued. Retail store sticker to inner wrap; wraps have edge wear and tiny chips at the tail. Trade paperback (US). Glued binding. Audience: General/trade. read more
Binding: Trade paperback
Publisher: Owl Publishing Company
Date Published: 1991
ISBN-13:9780805018356ISBN:0805018352
Description: Very good. No dust jacket as issued. Very good except for a few black spots on leaf edges. Trade paperback (US). Glued binding. Audience: General/trade. read more
Edition: Reprint
Binding: Trade Paperback
Publisher: An Owl Book, New York
Date Published: 1991
ISBN-13:9780805018356ISBN:0805018352
Description: Fine. A tiny stain on lower pages. 237 pages. Over 200 recipes of gluten free flours plus many recipes give milk substoties as well. Book is clean and tight. read more
Binding: Trade paperback
Publisher: Owl Publishing Company
Date Published: 1991
ISBN-13:9780805018356ISBN:0805018352
Description: Very good. No dust jacket as issued. Excellent looking copy with very small amount shelf/cornerrub/chafe, text clean, unmarked, no creasing of spine/cover. Trade paperback (US). Glued binding. Audience: General/trade. read more
Binding: Softcover
Publisher: Owl Books, New York
Date Published: 1991
ISBN-13:9780805018356ISBN:0805018352
Description: Very Good with no dust jacket. 0-8050-1835-2. 237 pp. Light edgewear. A collection of over 200 recipes for those who are allergic to, or intloerant of gluten.; 8vo 8"-9" tall. read more
Description: Good. Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Book selection as BIG as Texas. read more
Binding: Trade Paperback
Publisher: Henry Holt & Co
Date Published: 1991
ISBN-13:9780805018356ISBN:0805018352
Description: Very Good. Glossy covers with light rubbing and edge wear. Smooth spine. Sunning along rear hinge and spine. Unmarked pages are clean, crisp and tight. Book is square and flat. read more
"I learned a lot about the science behind gluten free baking and ingredients used in gluten free cooking, but I don't really like any of the recipes. I sometimes look at them and then make up my own variation of what she has. I tend to use whole foods, and I see a lot of canned goods, and substitutes in her recipes, which is not the way I like to cook. Also, I HATE using bean flours in baked sweets. It tastes AWFUL. I'm sorry, but it's just not necessary. I use Isa Chandra Moskowitz's all purpose flour mix in all of my gluten free baking and it is wonderful. It tastes great, even when it's wet batter. All in all this is a good reference book, but not one to depend on for great recipes."
"Great recipes, although I often tweak them. I didn't like the flavor of the four bean flour she raves so much about. It tastes like beans! But I use the rice/tapioca/potato mixture all the time. The tapioca bread is the best."
"Not too sure I would call this gourmet cooking. It has many many baking recipes, which is what attracts me to the book. Her "other recipes" are really very pedestrian. How is chicken noodle casserole - which calls for water chestnuts and cream cheese - in any way something that sounds good let alone "gourmet"? At any rate I'm looking forward to trying out some of the cookie and quick bread recipes."
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