More from the Gluten-Free Gourmet: Delicious Dining without Wheat

More from the Gluten-Free Gourmet: Delicious Dining without Wheat

by Bette Hagman
     
 

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Bette Hagman's first book, The Gluten-free Gourmet, brought good-tasting food back into the lives of the millions who are intolerant to the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. Responding to a flood of requests for "more, more, more," she offers more than 265 additional gluten-free recipes for tasty meals. Now with a gourmet look

Overview

Bette Hagman's first book, The Gluten-free Gourmet, brought good-tasting food back into the lives of the millions who are intolerant to the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. Responding to a flood of requests for "more, more, more," she offers more than 265 additional gluten-free recipes for tasty meals. Now with a gourmet look, this book is as irresistible as ever for gluten-intolerant chefs and their families.

Editorial Reviews

Library Journal - Library Journal
Hagman's excellent first cookbook, The Gluten-Free Gourmet ( LJ 6/15/90), is filled with recipes created to let those allergic to wheat enjoy heretofore forbidden foods; now she's back with 300 more. Half of these are for the breads, desserts, and other baked goods usually denied to her readers, with more than three dozen bread recipes (most designed for the time-saving bread machine). The remainder are for appetizers, soups, side dishes, and entrees, again with the emphasis on foods usually off limits, such as crackers, pasta, tempura, quiche--even taco salad. There is a good introductory section, along with several useful appendixes. Recommended for all special diet collections.
Barbara Jacobs
Imagine experiencing physical distress every time you eat cake, pie, pasta, or bread. That's the eating predicament faced by millions who cannot tolerate gluten in any form--the wheat, rye, barley, and oats included in thousands of grocery products and restaurant meals. Hagman comes to the rescue with her sequel to "The Gluten-Free Gourmet". Her 275 recipes allow a celiac to munch freely on traditional foods once taken for granted, including challah, strawberry pie, biscotti, bread puddings, pretzels, fettucini with shrimp and scallops, and baked fish sticks. No surprise, the majority of the recipes are either desserts or breads, without much regard for calories. She also includes a list of foods that are off-limits or somewhat suspect, as well as formulas for flour mixes and a paean to the electric bread machine. A cookbook to be welcomed in all library collections.

Product Details

ISBN-13:
9780805023244
Publisher:
Holt, Henry & Company, Inc.
Publication date:
08/28/1993
Pages:
384
Product dimensions:
6.35(w) x 9.30(h) x 1.24(d)

Meet the Author

Bette Hagman, aka the Gluten-free Gourmet, is also the author of The Gluten-free Gourmet Bakes Bread. A writer and lecturer, she lives in Seattle.

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