Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities
Wheat-free-cooking expert Carol Fenster reveals her time-saving tips and techniques to help cooks put homemade meals on the table in a flash.
In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everything from scratch. But now, Fenster reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The Quick & Easy principles in this book will get cooks in and out of the kitchen with less fuss than ever before.
In Gluten-Free Quick & Easy, a hot meal makes it to the table without a complicated ingredient list or a lengthy wait. Fenster emphasizes the necessity of "planned-overs"-not "left-overs"- that creatively use elements of one meal in the preparation of another, whether it becomes an ingredient the next day, the next week, or the next month. Recipes for make-ahead baking mixes and techniques to shorten baking times means cooks stay on track. And her comprehensive menu plans and ideas help pull together a week's worth of meals with ease.
Fenster's simple but delicious recipes include favorites like hearty breads, pizzas, and pasta. In less time than ever before, gluten-free cooks can whip up homestyle entr?es and side dishes, tasty breakfasts, and elegant desserts for every meal of the day, every day of the week.
A Cookbook to Reach for Time and Time Again!
By T. Romero "NW Teacher" - April 2, 2008
I have been gluten-free for two years now and have come to realize that most gluten free recipes are complex due to having to replace gluten with multiple ingredients to get a satisfactory taste and texture. Because of that, most of the cookbooks I own by Bette Hagman-although they are wonderful, too-just sit on my shelf unused. Who has time for 15 ingredients?
Gluten-Free Quick and Easy may have some recipes that have many ingredients, but the majority of them are common ingredients are fewer ingredients than other cookbooks.
Some of my favorite recipes are: Baja Fish Tacos, Chicken Pot-Pie, Chicken Fajitas, Monte Cristo Sandwiches, Tacos with Chile-Lime Chicken, Rueben Sandwiches (to die for!), Sloppy Joe Wraps, and more.
This is the book I recommended to my sister who is also gluten intolerant but doesn't observe the diet because she thinks it is too hard and too restrictive. This book is proof otherwise.
An essential, core, culinary reference
By Midwest Book Review - September 1, 2007
The numbers of people who, because of allergies and other health considerations, must adhere to a gluten-free diet is numbered in the hundreds of thousands and growing dramatically every year. "Gluten-Free Quick & Easy: From Prep To Plate Without The Fuss -- 200 Recipes For People With Food Sensitivities" by Carol Fenster (author of five especial diet cookbooks and an acclaimed wheat-free and gluten-free culinary expert) is specifically for just such people and their families. In addition to compiling 'kitchen cook friendly' recipes for gluten intolerant people, "Gluten-Free Quick & Easy" offers shortcuts, tips, and time-saving techniques for the preparation of gluten free dishes for all dining occasions including breakfast, lunch, and dinner. From Chicken Pot Pie; Orange Beef Stir-Fry; Monte Cristo Sandwiches; and Pork Carnitas Slow-Cooker Style; to Smoked Salmon Quesadillas; Banana Bread; Baked Eggs in Ham Baskets; Potato-Leek Soup with Kielbasa; and Cranberry-Apple Crisp,... read more
Liked the recipes..But........
By Barbara Gault "Cooking Fool" - July 26, 2008
Great book except that unless you are cooking for more than 2 people there are too many flour mixes. Every section had its own flour mix. And the mixes were each about 8 cups of different flours and startches. The Cakes had a huge flour mix then the breads had one and the cookies had one. Being the only one in the family with celiac, I need to know just what small flour mixes go into a recipe. In other words, the other books have one or two basic base flour mixtures and then they add specific ingredients to make the recipe.