Recently in Try This! Category
I’ve been having fun reading and cooking from a few new cookbooks this fall. Although they aren’t specifically gluten-free, every one has plenty of recipes for the gluten-free cook, and every one would make a great gift for yourself, a gluten-free friend, or any friend who loves to cook. And that is the point. The recipes in these books, like on this blog, produce fresh, naturally gluten-free food. No one should say “Oh that’s good for a gluten-free dish,” instead the criterion is that this is delicious food! For anyone!
With the exception of one of these books, they are written by food pros I know, mostly from my years as food editor at Bon Appetit magazine, so I was already familiar with the high quality of the recipes they create. Oh yes, one is my new book, Gluten-Free Baking
, which will be available any day now.
I took a long sabbatical from this blog to write a baking book, and it will be available by December 23. It can preordered now on Amazon.com
and Barns & Noble.com
, and should be in book stores by then too (just barely in time for the holidays). Hopefully it will show up a little earlier in Williams-Sonoma stores.
I am not fond of most of the baked goods in stores or the recipes for goodies I find in books and magazines. They are all packed with nutritionally empty white starches that give an off flavor and dry texture. I preferred to go without, for a while. Eventually I started craving artisanal style gluten-free breads and homemade cookies. So I decided to create my own recipes using whole grain gluten-free flours and naturally gluten-free techniques. I am thrilled with the flavors and textures of the recipes I created, and hope you will be too.
I am recently home from speaking on a culinary cruise along the Atlantic coast of Europe. Thomas P. Gohagan & Company put together the tour for alumni organizations and cultural institutions. Like all of Gohagan’s adventures, the voyage was intimate, with only 230 passengers on a small, luxurious ship. My job was to give lectures about food along our route and host meals at distinctive venues in the countries we visited- Portugal, Spain, and France.
My first presentation on the cruise was a tasting of Spanish olive oils, Jamons (Spain’s incomparable cured hams), and cheeses. To prepare, I sampled Spanish food products during the month before the trip.
I tasted some excellent Spanish cheeses, all purchased at Andrew’s Cheese Shop
in Santa Monica. Andrew introduced me to Mont Enebro, a real discovery! It is oblong shaped, soft ripened goat’s milk cheese that is covered with a layer of what appears to be ash but is actually penicillium roquefort mold, the same that is used to make exquisite blue cheeses. However, Mont Enebro is not a blue cheese, but has a creamy white center with an earthy flavor punctuated by peppercorn-like spiciness. It is dense when young, but ripens to a plush creaminess. It is the creation of legendary cheese makers, who are part of an artisanal cheese movement in Spain. Its taste is so complex, I like it best on its own with crusty bread or atop a simple tossed salad. If you don’t live near Santa Monica, the cheese can be ordered from Murray’s Cheese
Tasting plate photo from Thomas P. Gohagan & Co.
Today is the official publication date for my new book, Weeknight Gluten Free. It is now available not only at Williams-Sonoma stores, but also at many bookstores nationwide, and online at Amazon and Barnes & Noble. I am thrilled with the stunning photography and the entire package.
In the book, I offer 100 of my favorite gluten-free recipes developed during a year of glorious experimentation. I was the food editor at Bon Appetit magazine for over 20 years and got to taste all of the great recipes we showcased. When my childhood celiac disease recently resurfaced, I was determined to continue to eat as well as I always had. I learned to cook the simple, healthful, fresh food I love, but without wheat, rye, or barley. I focus on items that are naturally gluten-free, and my inspiration comes from the gorgeous produce I find at farmers’ markets. My friends and family never realize anything is missing when they eat my new cooking.