An award-winning, approachable cookbook intended for home cooks making dinner for their families, gluten-free
Shauna Ahern, the author of Gluten-Free Girl and the Chef—named by the New York Times as one of the best cookbooks of 2010—returns with a new cookbook for busy people who still love to cook. Gluten-Free Girl Every Day, winner of a James Beard Foundation cookbook award, features food you want to cook every day: fresh, satisfying, and filled with great flavors. The inspired ingredient pairings of these recipes come from the collaboration of Ahern and her husband Danny, a professional chef.
Vegetables in season are the key to these healthy, relatively simple recipes, along with whole grains, beans, and a few key spices and homemade sauces. Gluten-Free Girl Every Day also includes practical tips on how to stock a gluten-free pantry, as well as helpful insights into how to bake gluten-free.
- Features 120 gluten-free recipes for weeknight dinners and desserts
- Includes suggestions for foods that can be made ahead or frozen to make dinnertime easier
- Organized around different types of dinners: Breakfast for Dinner, One-Pot Wonders, Stir Fries, and Breaking Down a Chicken, for example
All the recipes in Gluten-Free Girl Every Day are gluten-free, and many are dairy-free or vegetarian as well. However, the only thing that truly matters is that these dishes are delicious.
|Publisher:||Houghton Mifflin Harcourt|
|Edition description:||First Edition|
|Product dimensions:||8.10(w) x 9.10(h) x 1.10(d)|
About the Author
SHAUNA JAMES AHERN is the author and photographer behind the award-winning blog GlutenFreeGirl.com and the food memoir Gluten-Free Girl. Diagnosed with celiac disease in 2005, she is considered one of the most authoritative gluten-free voices on the Internet.
Most Helpful Customer Reviews
I have found some tried and true recipes in the author's first book and was so excited to get this one I pre-ordered months in advance. I've made a few things and have been happy, I'm very happy with the variety of recipes, but I have to admit I'm disappointed in her use of flaxseed, etc. It seems the ingredients just keep getting more complicated (and this from someone who has an average of 2 different flour blends and 8 different flours at all times). I am also a little tired of her to be honest. I loved her in the first book, but her love story and attitude are wearing thin on me. She is getting a little preachy and moving too far from the everyday GF cook that I'm looking for. I'd love to see a GF Ina Garten kind of person. All that aside, I do think this book is worth a look for most on a GF diet if, that is, you're willing to do a lot of work.
I'm an experienced GF cook & baker but still found many new & innovative recipes & resources in this excellent book. The ingredients are pretty commonplace for us, and the very few that're not available locally we get quickly from online sources. I like the recipe layout & organization, too. As in her blog, all recipes use weights for all flours and most other ingredients- excellent for accuracy! My one gripe is that is occasionally set aside for small amounts (ie tsps), when it'd be easier and less cleanup just to zero the scale & add it in the bowl I'm already working into. All in all though, another great cookbook! BTW, I don't find the writing "preachy" at all. Like a good many cookbooks these days their books are as much about their life & place(s) as the food. They don't talk other folks down as much as talking up their choices, and that makes all the difference, IMHO! :)