Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef

Front Cover
Andrews McMeel Publishing, May 1, 2009 - Cooking - 184 pages

Gluten free doesn't have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook.

Landolphi is the up and coming gluten-free cookbook author. His dishes aren't just delicious, they're also quick and easy, and take living without wheat from endurable to enjoyable.

It's lots of flavor without the fuss. This cookbook includes more than 100 recipes for contemporary dishes ranging from main courses and sides, to soups and chowders, biscuits and muffins, pies and puddings, and cookies and sweetbars.

* Gluten Free Every Day Cookbook is one of only a few gluten-free cookbooks written and developed by a professional chef.

* This cookbook provides a fresh and progressive voice for gluten-free living.

 

What people are saying - Write a review

This cookbook is excellent very precise...

User Review  - sunshinne - Overstock.com

This cookbook was a gift my friend loves it she just found out that she is allergic to wheat so this book is perfect for her..... Read full review

Gluten Free Cookbook

User Review  - jabruki - Overstock.com

A solid start for those like us needing a cookbook of this type. Lots of easy to make dishes. An appealing read! Read full review

Contents

soupschowderschilisand bisques
31
entrées
46
side dishes
72
AnheuserBusch Red Bridge Beer
81
pies and cakes
86
Bobs Red Mill GF Chocolate Cake Mix
113
Quick breads biscuits Muffins and bread sticks
118
cookies and sweet bars
132
Cream Hill Estates GlutenFree Oatmeal
134
EnviroKidzVanilla Animal Cookies
152
puddings Moussesand cobblers
161
a chefs perspective on eating out
172
about the author
177
resources
178
index
180
Copyright

Other editions - View all

Common terms and phrases

About the author (2009)

Robert M. Landolphi is a professional gluten-free chef and graduate of the prestigious Johnson & Wales Culinary School. He is currently a Certified Culinary Arts Instructor and Culinary Operations Manager at the University of Connecticut. Robert also writes for a variety of print media and conducts regular radio and TV interviews across the country when he's not developing innovative, gluten-free recipes.Online: www.glutenfreechefrob.com

Bibliographic information