Artisanal Gluten-Free Cooking
Starred Review. Diagnosed with celiac disease in 2007, author Peter Bronski (At the Mercy of the Mountains) adapted to a gluten-free diet with the help of his wife, Kelli, a professionally-trained chef. In this outstanding volume of 250 recipes, the duo shares tips, tricks and favorite dishes. Once readers have mixed up the six-ingredient Artisan Gluten-Free Flour Mix and purchased a handful of key ingredients (wheat-free soy sauce, gluten-free vanilla extract, etc.), they'll be off and running with worry-free Garlic Naan, Crepes, pies, pasta, and ice cream. While recipes are uniformly excellent, Asian dishes like Coconut Red Curry Stir-Fry and Chicken Pad Thai are particularly toothsome, and should be a real treat for those avoiding soy sauce (in which wheat is a common ingredient). Gluten dodgers will also be pleased with the Bronskis' handful of pizza recipes, including thin crust, New York and Chicago-Style Deep Dish versions. The duo seem to have thought of every craving and indulgence, serving up creme brulee and cocktails, too; it's also worth noting that plenty of recipes don't call for special ingredients at all (pork tamales, Porcini-Encrusted Scallops, Garlic-Lime Skirt Steak with Cuban Mojo, etc.). This volume's impressive breadth and straightforward instructions make it an essential, horizon-broadening tool for those off gluten.