Author: Jane Bonacci, Sara De Leeuw
Publisher: Harvard Common Press, September 18, 2018
The Gluten-Free Instant Pot Cookbook is a good addition to the library of any Instant Pot/Electric Pressure Cooker family. There are some great recipes in this book, and all are gluten-free. The authors have a very detailed introduction to Instant Pot cookers in general, helping to dispel the fears of the many cooks that have bought Instant Pots, but have never opened the box. The recipes are broken into logical sections: Beguiling Breakfasts, Appealing Appetizers, Spectacular Soups and Stews, etc. There are even sections for Desserts and Basic Stocks. The book ends with a very detailed index, which I think is vital in a good cookbook. Each recipe is fairly detailed and well written, and there are many helpful tips from the authors sprinkled throughout. What keeps this cookbook from being exceptional for me personally are two things: the lack of photos of ANY of the finished recipes–other than the cover, there are no photos in this book at all; and the lack of any nutritional information. I may be alone, but I am often inspired to cook based on pictures in cookbooks and although many of these recipes sound good, without any pictures, I don’t have quite the same eagerness to try them that I might otherwise. I’m also someone who likes to see how my finished dish looks compared to the original to see if it looks “right”, so the absence of photos affects me there, as well. As for nutrition, maybe it’s just me, but I was surprised not to see nutritional information in this cookbook. These days, so many people are paying attention to nutritional content, and even restaurants are including in many states–it’s included in many newer cookbooks, and it’s noticeable when it’s not included. Other than those two things, I thought this was a good, well written, well organized cookbook.
I received an ARC from Netgalley in exchange for an honest review. Any opinions expressed are entirely my own.
Rating: 3.5 Stars
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