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Book ReviewsWheat-Free Recipes & Menus : Delicious Dining Without Wheat or Gluten |
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Book: Wheat-Free Recipes & Menus : Delicious Dining Without Wheat or Gluten
Written by: Carol Fenster |
Publisher: Savory Palate
Average Customer Rating: 4.5 / 5
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Fenster's Book is a Standout for Celiacs
Rating:
4 / 5
'Wheat Free Recipes and Menus; Delicious Dining Without Wheat or Gluten' is an excellent reference/cookbook for anyone diagnosed with Celiac Disease. I have dealt with the diet for the past 18 years and I think that Dr. Fenster's advice is invaluable. Whether newly diagnosed, or coping with the diet for some time, as I have been, there is something to be learned on every page of this book.
There are 2 things I couldn't put down. This book and my cup of S o y f e e. It's made from organic soyabeans which you brew just like coffee. No caffeine and I don't miss it either. Look for on the web at www. S oycoffee.com
The book is not just about recipes, but cooking and baking techniques that you need to know about when substituting gluten-free ingredients for the 'real thing,' in this case, wheat, rye, oats or barley.
I especially found the table on page 5 helpful because if you must bake everyting from scratch, these Recipes to Prepare and Keep on Hand ensure that your efforts are both successful and useful. 'Keeping these items on hand makes your wheat and gluten-free cooking more efficient because these dishes are used in other recipes,' Ms. Fenster states and I couldn't agree more. The mail order sources on page 276 is also an excellent reference for the newly diagnosed who may not know where to obtain their supplies. In short..To Read..Buy IT!
Is this the best we can do?
Rating:
4 / 5
Many of the recipes in this book are very good, but some are only ok. There are some problems with some of them - for example the crepe recipe: it's way too thick. Perhaps the crepe recipe and the pancake recipe were reversed? There have been other errors in the recipes that make me want a better wheat-free cookbook. Where is it?
This is my most-used cookbook
Rating:
5 / 5
The recipes in this book are delicious and also well-written. Although there are recipes for many different types of food, my three favorites are for traditional "wheat-replacers": Spice Cake, Soup Dumplings, and Pizza Crust. I would agree with the other reviewer below that Dr. Fenster does tend to use too much sugar -- who puts sugar in pizza crust? But the recipes are very flexible, and I find if I change the amount of sugar, or add carrot shreddings to a cake, or cream cheese to a dumpling - the recipes still work great! I highly recommend this book, not only does it include a ton of gluten-free cooking advice, but also has non-dairy substitutes for every recipe. I also like that she writes, for example, "1 teaspoon GF vanilla" instead of simply "1 teaspoon vanilla." For the recently-diagnosed, this is a great reminder to check _all_ ingredients for gluten.
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