Artisanal Gluten-Free Cooking: More than 250 Great-tasting, From-scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-free Diet--and Even Those Who Aren't
An expanded edition—now bursting with color throughout—of a category-leading gluten-free cookbook—ready to reach more home cooks than ever\ Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have embraced Kelli and Peter Bronski’s high-quality gluten-free recipes for every meal, from breakfast through dessert. Now, in an extensively revised and expanded second edition, this trusted, versatile cookbook is better...
Search in google:
Here at last is the delectable and doable gluten-free cooking so many people with celiac disease, gluten intolerance, or wheat allergy have been looking forArtisanal Gluten-Free Cooking is based on authors Kelli and Peter Bronski’s cooking philosophy that follows four simple rules: the food should be fresh, the recipes should be simple, the meals should be made from scratch, and the food should be delicious. Their more than 250 recipes span the globe, from Italian to Indian, Belgian to Mexican, and Asian to American. Belgian Waffles, Cinnamon Rolls, Chicken Pad Thai, Curry-Glazed Pork Tenderloin, Lasagna, thin crust and deep dish pizzas, Blueberry Pie and Zucchini Cake will delight anyone following a gluten-free diet—and even those who aren’t! More than 70 recipes—including breads, pastas, pizzas, and more than 20 of their desserts, from Chocolate Chip Cookies to Carrot Cake—showcase their own intensively developed gluten-free flour blend. This is food so flavorful and enjoyable to eat that no one will know it’s gluten-free. Publishers Weekly Starred Review. Diagnosed with celiac disease in 2007, author Peter Bronski (At the Mercy of the Mountains) adapted to a gluten-free diet with the help of his wife, Kelli, a professionally-trained chef. In this outstanding volume of 250 recipes, the duo shares tips, tricks and favorite dishes. Once readers have mixed up the six-ingredient Artisan Gluten-Free Flour Mix and purchased a handful of key ingredients (wheat-free soy sauce, gluten-free vanilla extract, etc.), they'll be off and running with worry-free Garlic Naan, Crepes, pies, pasta, and ice cream. While recipes are uniformly excellent, Asian dishes like Coconut Red Curry Stir-Fry and Chicken Pad Thai are particularly toothsome, and should be a real treat for those avoiding soy sauce (in which wheat is a common ingredient). Gluten dodgers will also be pleased with the Bronskis' handful of pizza recipes, including thin crust, New York and Chicago-Style Deep Dish versions. The duo seem to have thought of every craving and indulgence, serving up creme brulee and cocktails, too; it's also worth noting that plenty of recipes don't call for special ingredients at all (pork tamales, Porcini-Encrusted Scallops, Garlic-Lime Skirt Steak with Cuban Mojo, etc.). This volume's impressive breadth and straightforward instructions make it an essential, horizon-broadening tool for those off gluten. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
