Rediscover the joy of eating with delicious, easy-to-digest recipes and meal planning tips.
Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner provides delectable, easy-to-digest dishes that appeal to family and guests who have food limitations that simply must be met. Unlike other gluten-free cookbooks, Jodi Bager and Jenny Lass offer whole-foods, refined-sugar-free, low-lactose versions of traditional favorites such as waffles, spinach gnocchi, tiramisu, and many others. Moreover, this book is ideal for anyone who wants or needs to improve their health through diet, including those with lactose intolerance, celiac disease, Crohn's disease and irritable bowel syndrome. The benefits of a whole-foods diet are addressed in special sections of the book: The Specific Carbohydrate Diet, Fats, and Menu Planning. The authors also include important and useful information on kitchen tools and equipment, food storage and a list of health-related resources.
About the Author
Jodi Bager is the president of Grain-Free JK Gourmet, a Canadian baked goods manufacturing company, and a baking services consultant. In 2000, after the birth of her second child, Jodi was diagnosed with ulcerative colitis, a life-destroying intestinal disease. In her search for alternatives to heavy doses of steroid drugs, she tried the Specific Carbohydrate Diet (SCD).
Born and raised in Toronto, Jenny Lass is a freelance writer and cooking consultant with an MA in medical geography from the University of Toronto. In 2001, shortly after she established her writing company WordLink Communications, she was diagnosed with celiac disease and turned to the SCD when the gluten-free diet didn't relieve her symptoms. She was inspired to combine her love of writing, science, and cooking for the Grain-Free Gourmet cookbook series.
When we approached Whitecap Books back in 2003 with the concept for our first book, Grain-Free Gourmet: Delicious Recipes for Healthy Living, we were touched by their leap of faith as they decided to be the first mainstream publishing company to put out a grain-free cookbook. In April 2006, much to our surprise and delight, Whitecap asked for a second book -- armed with a mandate to push the boundaries of creativity and culinary indulgence, we set to work. A few months later, we had developed a set of recipes that we knew would rival those in our first book.
Coming up with the theme of this book was simple. After years of teaching cooking classes, being interviewed, and providing counseling, the most common questions still relate to mealtimes: What do you have for breakfast? What do you have for lunch? What do you have for dinner? Whether or not these questions are raised because people are curious or at a complete loss, we knew this was the topic that we had to tackle for our second foray into the culinary world.
In Everyday Grain-Free Gourmet: Breakfast, Lunch, and Dinner, we not only provide entire meal ideas, but are also more adventurous (think lactose-free, grain-free sandwich wraps, gnocchi, peanut butter truffles, and cappuccino dacquoise). We even demystify fat and provide information about the Specific Carbohydrate Diet (SCD) that we gathered from the original research archives of renowned New York pediatrician Dr. Sidney Haas from the 1920s to the 1960s. We have also added a list of our favorite tools that will make life in the kitchen easier, and we include conveniences that received high praise from our firstbook, such as a guide for storing food, suggested substitutions for people who don't follow the Specific Carbohydrate Diet, and a list of cheeses that are virtually lactose-free.
We hope that Everyday Grain-Free Gourmet: Breakfast, Lunch, and Dinner finds a prominent spot (next to our first book!) in your kitchen.
-Jodi and Jenny