Did you know that the Ridley High School Library has an amazing collection of cookbooks? True story! And one of the best things about this section of the library (also known as 641.5) is the variety. We’ve got a sprinkling of celebrity cookbooks, regional recipes, vegetarian victuals, and special-diet selections. The latest addition to our cookery category is Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch by Samantha Seneviratne.Seneviratne is a New York-based food writer, recipe developer, food stylist, and former food editor … so basically, an expert! And her philosophy is simple: “I wrote this book to help you create tasty meals, mostly from scratch, that will please both gluten-free and conventional eaters alike.” She describes prepackaged gluten-free foods as “forgeries and imposters,” and her recipes prove that preparing delicious gluten-free food for breakfast, lunch, and dinner is easier than you might think. Her chapters cover the essentials of the gluten-free pantry, breakfast and brunch, soup and salad, “hearty mains,” snacks, and dessert. Here are some recipes from each category that I can’t wait to try:
- Smoked Gouda Grits with Eggs and Arugula
- Kale and Red Lentil Soup
- White Pizza with Blistered Tomatoes
- Coconut Roasted Chickpeas
- Upside-Down Plum Cake
The section on flavorful Homemade Essentials (such as chicken broth) is especially helpful, but the lusciously photographed food is the real star of the show:So whether you are considering a serious shift in your diet or simply looking for a new recipe to test out on your friends and family, look no further. Scoop up Gluten-Free for Good on the first day of school!
Thank you to Blogging for Books for providing a copy of Gluten-Free for Good in exchange for an honest review.