How to Cook Gluten-Free: Over 150 Recipes That Really Work
.cs2654AE3A{text-align:left;text-indent:0pt;margin:0pt 0pt 0pt 0pt} .cs4C3DDAB8{color:#000000;background-color:transparent;font-family:Calibri; font-size:11pt; font-weight:normal; font-style:normal; } .cs566403DE{color:#000000;background-color:transparent;font-family:Times New Roman; font-size:12pt; font-weight:normal; font-style:normal; }"As a scientist in the kitchen, it’s always fascinating to follow along with the experiments of other kitchen tinkerers, particularly those working under a completely different set of constraints. Elizabeth Barbone’s writing and recipes for the gluten-free diet are consistently well-researched, comprehensive, sprinkled with fun, relevant, personal anecdotes, and, most importantly, are downright delicious-sounding."-- J. Kenji Lopez-Alt, Managing Editor of SeriousEats.com and author of The Food Lab, March, 2012