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Library Journal★ 03/15/2014
Many single-subject cookbooks about gluten-free bread and pastry exist, but few about pasta. Freelance writer Asbell (Big Vegan) fills a niche with this title, which uses fresh and store-bought pastas and vegetable "noodles" (e.g., spaghetti squash strands, spiralized zucchini, sliced egg crepes) in international recipes like Korean kimchi noodle salad with tofu, Delhi-style greens and pasta, and sausage and spicy red sauce lasagna. Asbell's suggested gluten-free pantry contains a manageable list of flours and binders (atypical for this genre), and her recipes contain mostly fresh ingredients, with a few premade condiments. VERDICT Essential for gluten-free collections.