Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes
The first cookbook from the author of Gluten-Free Girl and GlutenFreeGirl.com, now in paperback Fall into Cooking Featured Recipe: Braised White Beans from Gluten-Free Girl and the Chef by Shauna James Ahern and Daniel Ahern Combining tempting recipes with an authentic love story, Gluten-Free Girl and the Chef is a narrative cookbook for anyone who loves food. A must-have for those who eat gluten-free, this cookbook offers irresistible stories and plenty of mouthwatering meals. From the authors of the much-loved food blog, Gluten-Free Girl and the Chef, the book includes evocative photos, cooking techniques, and 100 chef-tested recipes that are sure to please.
Gluten-Free Girl and the Chef inspires anyone who has to eat gluten-free to say yes to the delicious possibilities that are still available to them. Autumn brings relief. Sure, we miss those dog days of summer—the sprinklers, the popsicles, and the ribs on the grill. But when the heat recedes, we can finally do something that gives us great joy: turn on the stove. In our house, the fall means braising. Usually braising—a long slow simmer on the stove or the oven—means meat dishes. In this case, we take the rind of a good Parmesan cheese, white beans, and quality olive oil, then let them braise overnight on low heat. That slow simmer yields beans with a meaty, creamy tenderness and a little crunch on top. One bite of these and you’ll be happy it’s autumn again. --Shauna James Ahern and Daniel Ahern Serves 6 Ingredients 1 cup dried cannellini beans, soaked overnight in cold water Cooking the beans Seasoning the beans Product Description Combining tempting recipes with an authentic love story, Gluten-Free Girl and the Chef is a narrative cookbook for anyone who loves food. A must-have for those who need to eat gluten-free, this cookbook offers irresistible stories and plenty of mouth-watering meals. From the authors of the much-loved food blog, Gluten-Free Girl and the Chef, the book includes evocative photos, cooking techniques, and 100 chef-tested recipes that are sure to give joy in the belly.
Gluten-Free Girl and the Chef inspires anyone who has to eat gluten-free to say yes to the food he or she can eat. Recipe Excerpts from Gluten-Free Girl and the Chef
Amazon Exclusive: Author One-on-One Michael Ruhlman is the author of twelve books, including Ratio and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet. You two and I know there are too many cookbooks already! There's only one reason to put a new cookbook out there: to say something that hasn't been said before. Why did you write this? What is it offering that hasn't been written before? I was a pretty competent cook when I met Danny, but I wasn’t entirely comfortable in the kitchen. Over the years, I've learned so much about food from him—cooking techniques, respect for fresh food, and flavor combinations. We wanted to share that experience with readers. We wrote the book together, a true partnership. The essays are in my voice, with quotes from Danny. The headnotes and recipes, as well as the chef techniques interspersed throughout the book, are written in Danny’s voice. It’s a conversation, a back-and-forth. This is how chefs work on the line. This is how a good relationship works. This is a book about learning to fall in love with food, about a story still unfolding. How important is it to know how to cook without gluten (something, frankly, that intimidates me)? Why should I know or want to get better at it? Increasing numbers of people can no longer digest gluten, but most people have no problem with it. What's in this book for them? What's in this book generally for people who love to cook or want to be better cooks or want new ideas for meals for themselves and their families? Danny and I both focus on what I can eat, rather than what I cannot. When Danny cooked at the restaurant in Seattle, most of the diners had no idea they were eating “gluten-free†food. They just dug into their Umbrian lentils with duck confit and cabernet sauce. Finally, they finished the evening with chocolate mousse with apricot and vanilla bean jam, topped with crème fraiche. The gluten-free folks were grateful for every bite, but so were the other customers. This is not “special diet†food. It’s great food. Daniel's a chef, a professional cook. I've spent much of my writing life trying to make the chef's world accessible to the home cook. What do you two think home cooks have to learn from professional cooks and restaurant chefs? Mostly, though, it comes down to something simple: chefs enjoy every step of the process. Danny must have chopped five hundred pounds of onions in his life. However, every time he picks up an onion and starts to remove the peel, he bends down over the board, his eyes focused, joy in his hands. Most of us home cooks think of the preparation, and even the cooking, as a means to an end. We just want dinner on the table. Danny has taught me to slow down and enjoy the entire process. Could you tell us about a couple of recipes that are representative of the book as a whole? We love the balance of more elaborate, “cheffy†recipes in the book—such as petrale sole with mushroom duxelle and cilantro-mustard sauce—and the less complex recipes like bean bake casserole and spiced walnuts. We wanted both our skills to be represented in the book, so people who are just learning how to cook will have plenty of recipes to learn from, and people who are confident cooks will still find challenges. And last, and most important to me, a question that occupies me daily, a question with a million answers and no answers—tell me: why does cooking matter? Cooking is a beautiful sensory experience. If you slow down and smell the fresh ginger just after you have sliced it, everything else stops for awhile. You’re simply alive. Somebody has to cook your food. It might as well be you. |
-
Used Book in Good Condition
Product Information Specifications for Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes Below:
Manufacturer | Houghton Mifflin Harcourt |
Brand | Brand: Houghton Mifflin Harcourt |
Item Weight | 1.77 pounds |
Item Size | 0.7 x 9.25 x 9.25 inches |
Package Weight | 1.8 pounds |
Package Size | 7.9 x 0.8 x 0.8 inches |
Units in Package | 1 |
Join Our Community!
Like what you see? Get a FREE account and start posting, sharing, and discovering more!
Have Questions? Contact Us!
Find out the answers to your questions by contacting us. We look forward to hearing from you!