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Summary
Summary
An expanded edition--now bursting with color throughout--of a category-leading gluten-free cookbook--ready to reach more home cooks than ever
Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have embraced Kelli and Peter Bronski's high-quality gluten-free recipes for every meal, from breakfast through dessert. Now, in an extensively revised and expanded second edition, this trusted, versatile cookbook is better than ever. Here are:
* 25 brand-new recipes and nearly 100 additional pages
* 50 all-new full-page color photographs
* The quality ingredients, from-scratch preparation methods, and unbeatable flavors that made the original edition so appealing
* Dozens of recipes, from bagels to birthday cake, perfectly suited to the Bronskis' signature all-purpose flour blend--including Belgian Waffles, Sandwich Bread, pizzas and pastas galore, Cannoli, Carrot Cake, Blueberry Pie, cookies, and much more
* Globally inspired dishes, from Italian to Indian to Mexican and beyond--such as Tortellini, General Chang's Chicken, and Pork Tamales
* An expanded array of vegetarian options such as Quinoa Salad, Brussels Sprouts-Tofu Fried Rice, and Red Lentil Dal
* A thorough introduction to gluten-free shopping and cooking--plus handy tips about ingredients, equipment, and techniques sprinkled throughout.
Reviews (2)
Publisher's Weekly Review
Diagnosed with celiac disease in 2007, author Peter Bronski (At the Mercy of the Mountains) adapted to a gluten-free diet with the help of his wife, Kelli, a professionally-trained chef. In this outstanding volume of 250 recipes, the duo shares tips, tricks and favorite dishes. Once readers have mixed up the six-ingredient Artisan Gluten-Free Flour Mix and purchased a handful of key ingredients (wheat-free soy sauce, gluten-free vanilla extract, etc.), they'll be off and running with worry-free Garlic Naan, Crepes, pies, pasta, and ice cream. While recipes are uniformly excellent, Asian dishes like Coconut Red Curry Stir-Fry and Chicken Pad Thai are particularly toothsome, and should be a real treat for those avoiding soy sauce (in which wheat is a common ingredient). Gluten dodgers will also be pleased with the Bronskis' handful of pizza recipes, including thin crust, New York and Chicago-Style Deep Dish versions. The duo seem to have thought of every craving and indulgence, serving up creme brulee and cocktails, too; it's also worth noting that plenty of recipes don't call for special ingredients at all (pork tamales, Porcini-Encrusted Scallops, Garlic-Lime Skirt Steak with Cuban Mojo, etc.). This volume's impressive breadth and straightforward instructions make it an essential, horizon-broadening tool for those off gluten. (Nov.) Copyright 2009 Reed Business Information.
Library Journal Review
The Bronskis, founders of the blog No Gluten, No Problem (noglutennoproblem.blogspot.com), have been eating gluten-free since Peter, a writer, was diagnosed with celiac disease in 2007. (Kelli is a chef and baker.) Their cookbook presents 250 from-scratch recipes that call for their Artisanal Gluten-Free Flour Mix (brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, and xanthan gum). Dishes include breads, entrees, drinks, and desserts (brownies are made with the authors' flour mix and gluten-free vanilla extract). Online resources for locating products, support groups, and information on gluten-free living are listed. The owner of Seattle's Flying Apron Bakery proves that bakers can create fabulous scones, muffins, cookies, pies, and more without gluten, dairy, egg, and soy. Each of the some 80 recipes includes an introduction regarding its origin and Katzinger's personal history with the dish. Beyond such treats as Pumpkin Cookies and Earl Grey Tea Cake, cooks will find entrees, soups, and salads. Of the two titles here, Katzinger's is superior as she includes a list of staple ingredients to have on hand, identifies trusty brands, and lists online resources that will be helpful for the new gluten-free baker. Her recipe introductions add a personal touch that many bakers will appreciate. If bakers need one gluten-free baking book to get them through the holidays, this one is it. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
