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Posted February 11, 2014
Posted August 1, 2014
This IS mostly written for beginners. Many things remind me of a cooking class.
The recipes are basic ones, so that even experienced cooks can learn gluten-free techniques. But they are good recipes!
My one big criticism for this book is the constant use of food processors and mixers, which many inexperienced cooks don't have. And in several of the recipes, a little "elbow grease" works just as well. But a beginner is not given that option.
This can discourage beginners from trying the majority of the recipes, which is unfortunate. I can remember my mother beating cake batter by hand, and it came out just as good as anything you can make now with a mixer. I made many things through the years without the use of a food processor.
Yes, these things are faster. But you have to use electricity, you have more to clean up and more to store. And the expense is out of some beginners reach.
So, this book is mixed. It's FOR beginners, but it's assuming you're either experienced enough or wealthy enough to have all the kitchen equipment needed, as it gives you no option for anything else.