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Healthy Gluten-Free Cooking: 150 Recipes for Food Lovers
Synopses & Reviews
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.
"This comprehensive cookbook is aimed primarily at people suffering from celiac disease, a painful autoimmune condition. The only way to control the disease is to keep the protein called gluten out of the celiac sufferer's diet; since gluten is found in wheat, patients must usually say goodbye to breads, pastas, cakes, brownies and other baked goods. But the authors find innovative ways around these restrictions, offering recipes for such treats as Blueberry Muffins made with rice flour and tapioca, Buttermilk Pancakes made with cornmeal, and a Mediterranean Tomato, Feta, and Pesto Tart using a combination of wheat-free flours for the crust. But perhaps the volume's most useful resource can be found in a section called 'Basic Recipes,' a compilation of gluten-free ways to make pastry, roux, béchamel, pancake batter and other traditional no-nos for celiac sufferers. After all, most foods are gluten-free, so while it's nice to see recipes in this book for Feta and watermelon salad, Fluffy herbed potatoes and Italian beef stew, the recipes that readers will find most useful are the ones that allow them to eat foods that were previously forbidden." Publishers Weekly (Copyright Reed Business Information, Inc.)
- More than 2 million Americans suffer from celiac disease.
- Recipes cover the gamut from old-time favorites, such as chicken pot pie and brownies, to high-end fusion and international dishes. Recipes that appeal to adults who love to eat and love to cook.
- Solves the major problem associated with incurable celiac disease--life without foods like bread, pizza, pasta, pancakes and pastries.
- An introduction to the great new grains that can substitute for wheat and how to work with them to attain the consistency, taste and texture of gluten-containing grains.
- Informative and essential information on: Alternative grains and how to use them, food terms that contain hidden wheat, special nutritional needs for someone with celiac, how to make gluten-free dishes appeal to the whole family, dining out.
- Introduction by Elaine Monarch, president of the American Celiac Foundation.
Recipes in this book solve the major problem associated with incurable celiac disease--life without foods like bread, pizza, pasta, pancakes, and pastries. The authors cover the gamut from old-time favorites, such as chicken pot pie and brownies, to high-end fusion and international dishes.
About the Author
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.
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