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My Gluten-Free Family Kitchen: 151 Fast, Fun, and Flavorful Recipes

My Gluten-Free Family Kitchen: 151 Fast, Fun, and Flavorful Recipes

by Vanessa Weisbrod


Available for Pre-Order. This item will be available on December 3, 2019


The essential cookbook for families living a gluten-free lifestyle on the go.

In her fourth gluten-free cookbook, Vanessa Weisbrod marries her love of gluten-free cooking with her family’s love of eating. With two young boys, Vanessa knows full well that children’s palates can be picky—and a gluten-free lifestyle adds an extra twist to that challenge. Thankfully, Vanessa shows us easy-to-make recipes for the busiest of families, offering techniques to encourage reluctant kids to eat healthy.

My Gluten-Free Family Kitchen is Vanessa’s comprehensive guide to living gluten-free. It’s filled with personal stories about raising a child with celiac disease, tips for little ones eager to assist in the big kitchen, and a collection of flavorful recipes that inspire kids and families to cook the food that will give them the strength, energy, and passion to accomplish anything their hearts and taste buds desire.

Product Details

ISBN-13: 9781642932942
Publisher: Post Hill Press
Publication date: 12/03/2019
Pages: 368
Product dimensions: 8.25(w) x 9.25(h) x (d)

About the Author

Vanessa Maltin Weisbrod leads the educational, cooking, and community engagement initiatives for the Celiac Disease Program at Children’s National Health System. In this role, she is tasked with developing innovative approaches to education that methodically allow families to successfully adapt to the gluten-free diet. Some examples include producing a series of cooking and nutrition videos, hosting a bi-monthly podcast, and managing live and web-based educational forums. The author of four gluten-free cookbooks, she is committed to making the gluten-free lifestyle easier for families around the world. Ms. Weisbrod has appeared on numerous national television shows as a gluten-free food and celiac disease expert and has been interviewed by leading publications including U.S. News & World Report, Newsweek, and The Washington Post. Ms. Weisbrod earned a bachelor’s degree in journalism from the George Washington University and a Culinary Arts degree from the Institute of Culinary Education. She holds certificates in the Practical Applications of Food Allergy Guidelines and Nutritional Analysis for Federal School Breakfast & Lunch Programs.