Author: Tamara Dillon, Bonnie Root
Publisher: Harvest House Publishers, September 4, 2018
I think the best thing about this cookbook are the tips sprinkled throughout the recipe instructions–they feel very personal, like the voice of experience. For example, “Keeping the edge of the spatula wet will make this easier”. You know what? I tried it, and it DID make it easier. This entire cookbook feels almost like a personal cooking class–filled with anecdotes and personal thoughts and tips.
One thing I need to mention: the authors are religious (Christian) and there are some mentions of that and various Bible phrases in the book. It’s not a major factor, but it is there, and I know some people are not comfortable with that, so I felt it was important to mention.
The authors spend some time explaining how they learned some of what they’ve learned about gluten free cooking, some of their experiments, and they are passing that knowledge along to the reader/cook. I found these anecdotes helpful, and they added to the credibility of the advice the authors gave throughout the book. The recipes are broken into 9 sections; everything from Breakfast, Breads, and Appetizers to Just Desserts, Holidays and Kid Friendly.
At the back of the book, they include some additional very helpful information: more details on living gluten free, conversion tips for gluten to gluten free and the authors favorite gluten free products. Finally, there is an index. I thought the book was well laid out, included MANY great recipes to try, all well written with lots of tips and sweet stories. This is a very friendly book, if that makes sense.
This book does not include any pictures, nor does it include nutritional information for any of the recipes. I think it could have benefited from both of those; however, it is still a very good cookbook and a welcome addition to my kitchen.
I received an ARC from Netgalley in exchange for an honest review. All opinions expressed are entirely my own.
Rating: 4 Stars
Read more about this book at Amazon (US).