Introduction by Elaine Monarch, president and founder of the Celiac Disease Foundation
Unable to digest gluten, a protein found in wheat and other grains, people with celiac disease resign themselves to life without bread or pasta-not to mention cheese soufflé, lasagna, chicken pot pie, pancakes, chocolate gâteau, and panzanella. But now, with Healthy Gluten-Free Cooking, all of these once-taboo foods, and many more, are available to the estimated two million Americans with this incurable condition.
Here Darina Allen, founder of Ireland's renowned Ballymaloe Cookery School, and Rosemary Kearney, a nutrition expert who has celiac disease, present delicious, gluten-free transformations of 157 recipes from appetizers and salads to main courses and desserts, including Irish soda bread, fritters, scones, pork en croute, and Yorkshire pudding. Also featured is essential advice on selecting gluten-free ingredients. In this book the authors achieve the ultimate in healthy cooking: a cuisine for a special need that is sensational enough for everyone to enjoy.
Author Bio: Darina Allen is an internationally recognized culinary expert and the of several books on Irish cuisine. In 1983, she founded Ballymaloe Cookery School in Ireland. Rosemary Kearney, who has celiac disease, is a graduate chef from Ballymaloe Cookery School. She runs her own catering business, Rosemary and Thyme, in Ireland.
|Publisher:||Abrams, Harry N., Inc.|
|Product dimensions:||8.37(w) x 8.75(h) x 0.50(d)|
Most Helpful Customer Reviews
I saw this book while browsing gluten-free cookbooks at B&N. I didn't buy it, but I kept remembering the recipes and pictures and after a few days I had to go back and get it. I was not disappointed! Not only are the recipes healthy and gluten-free, but so very tasty. And I have had zero gluten-intolerant symptoms while cooking and eating this food. Also, no cravings for any forbidden foods. My family likes it too. I prefer not to eat dairy, so I simply substitute the dairy ingredients for non-dairy. It works fine.