Gluten-Free 101: Master Gluten-Free Cooking with 101 Great Recipes [NOOK Book]

Overview


The 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. Gluten-Free 101 also features a simple, contemporary-looking design that's as practical as it is elegant, with measures calculated using both traditional and metric quantities. Scattered throughout are beautiful full-color photographs that enhance each books utility and visual appeal. These ...
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Gluten-Free 101: Master Gluten-Free Cooking with 101 Great Recipes

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Overview


The 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. Gluten-Free 101 also features a simple, contemporary-looking design that's as practical as it is elegant, with measures calculated using both traditional and metric quantities. Scattered throughout are beautiful full-color photographs that enhance each books utility and visual appeal. These practical, hands-on kitchen resources also look great on the kitchen bookshelf--and because their durable flexi-binding is sewn, they are extremely easy to keep open and lay flat on your kitchen counter while you're cooking from their pages. Every home cook can appreciate how a life-flat binding makes a cookbook much easier to use!

Gluten-Free 101 starts off with a detailed introduction that covers the basics of gluten-free and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
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Product Details

  • ISBN-13: 9781572847019
  • Publisher: Agate
  • Publication date: 4/10/2012
  • Series: 101
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 144
  • Sales rank: 81,505
  • File size: 10 MB

Meet the Author


Perrin Davis: Perrin Davis is co-editor of Surrey's 101 series. She lives in suburban Chicago.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted June 1, 2012

    more from this reviewer

    Good Beginning, Baking Supplement Recommended

    Quick look: Sauces ++ Main Dishes + Baking--average Pizza Crust idea ++ Preparing food from scratch is more important for a Gluten-Free eater—modified wheat starch products lurk in the strangest places. Starting from raw, fresh ingredients is often easier, more affordable and certainly safer! One of the important highlights in this book is the section on sauces. Most classic sauces rely on wheat flour for thickening. The sauces such as a cheese sauce, typical béarnaise or other styles are still accessible for those with allergies, sensitivities or Celiac disease. You can use the sauce recipes in the book to reclaim those tastes and textures with worry-free enjoyment. Other recipes suggest brands for ingredients that are known to be Gluten-Free (and it’s still a good idea to check as formulations can change without notice). Winner’s included the Lamb Tandoor on page 100 and the Sausage Egg Pizza featured early in the book. The pizza is a combination recipe. Finding a crust solution that tastes good while holding the ingredients, and cooks to a toothy texture is tricky in the Gluten-Free arena. I loved the solution in the cookbook. The “Potato Pizza Crust” is an effective, perfect solution that shines with the pizza in the book and can be used for many applications. The only downside for this book is providing adequate but not stellar solutions for baked goods. While the “Chocolate Indulgence Brownies” recipe definitely meets a need, nearly all the recipes call for pre-made or pre-mixed ingredients. I agree that being able to have a mix in the cupboard helps on the crazy busy days. Sadly, the mixes have many of the classic problems of any pre-packaged foods. Some rely heavily on soy products. This has the potential to also be an allergen. Others have a predominance of legume flour(s). This group of flours creates a nice texture but has an odd flavor that many people don’t enjoy. The book is recommended as good starting point for those who need to start their education on fixing satisfying food while eliminating glutens.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted November 29, 2013

    Iiooopoo

    Pooiiyuyegyioplj!"5(0(-$12n

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