About this title: A new cookbook for those allergic to wheat or intollerant to gluten presents more than two hundred original recipes for macaroni and cheese, chicken pot pie, lasagna, and other delectable comfort foods, along with helpful nutritional information, dietary exchanges, and a resource list for gluten-fr
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Binding: Hardcover
Publisher: Henry Holt and Co
Date Published: 2004-01-06
ISBN-13:9780805074536ISBN:0805074538
Description: Good. Ex-Library copy. Usual stamps and stickers; dust jacket in mylar cover taped to boards. Recipes are unmarked and spine is tight. read more
Binding: Hardcover
Publisher: Henry Holt & Co
Date Published: 2003-12-01
ISBN-13:9780805074536ISBN:0805074538
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780805074536. read more
Binding: Hardcover
Publisher: Henry Holt and Co
Date Published: 2004
ISBN-13:9780805074536ISBN:0805074538
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
Description: New. The latest addition to the bestselling series of cookbooks that have sold more than 350, 000 copies--now in paperback In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-... read more
Binding: Hardback
Publisher: HENRY HOLT & CO
Date Published: 2004
ISBN-13:9780805074536ISBN:0805074538
Description: New. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. read more
"I have to say, I was pretty disappointed in this book. It contains some useful information about gluten-free alternatives to wheat flour, but most of the recipes didn't appear to be adaptations. There are a lot of dishes that either don't need gluten containing flours in the first place, or could very easily be adapted by a reasonably confident cook.
This, along with the fact that many of the recipes call for things like canned vegetables and sauces, makes me think that this book is aimed at novice cooks, or people who are simply uncomfortable in the kitchen. I can also only assume that the target audience consists of people who ate a heck of a lot more wheat/gluten than I did before being diagnosed with an allergy, and have been left with no clue about what to eat. One of the recipes is referred to as being "like Hamburger Helper"; I may be a food snob, but this isn't the sort of thing I have in mind when I think "gourmet".
Having said that, there ARE some adaptations of foods that traditionally use wheat flour - everything from graham crackers to sourdough bread to pie crusts and cookies. There are also some great breakfast ideas, including gluten free waffles and pancakes. However, if that is the sort of thing you're looking for, I'm not convinced that this book is the best choice; there are other books on the market that address these items specifically.
Functionally, the book could be much better organized. Most cookbooks I'm familiar with organize the recipes similarly to the order in which they're eaten; this one is a bit all over the map, with casseroles first and breakfast almost at the very end. Recipes frequently call for dishes found elsewhere in the book, but these secondary dishes aren't well-referenced, so it isn't immediately clear where you're supposed to find them. One recipe called for gluten-free bread crumbs, with no reference at all as to where you might source them (or if you're expected to make one of the gluten-free breads first and use that).
Lastly, there isn't a single photograph in the book. This is kind of a nit-picky, superficial criticism, and in a better quality cookbook it probably wouldn't bother me. I do really like cookbooks with photographs though - photos of the food whet ones appetite and provide that little extra motivation/inspiration (plus they make the book fun to browse through).
I've given the book 3 stars because it does contain some useful information (including a lengthy list at the end of suppliers of gluten-free products). I'm looking for books to use as day-to-day reference points though, and this book definitely isn't making the cut."
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