I bought this book to review because it received great reviews on Amazon. My hope for this book was that with simple substitutions that many of the recipes could be made allergy free (dairy free, egg free, soy free, etc.)What I found is that this book is truly is a gluten free cookbook. If you are only gluten free and just beginning, then it would be a good starter cookbook.
I was a little disappointed because we are allergic to eggs, and dairy, which this cookbook relies heavily upon. But again, that isn't the books fault, it delivers on being what it claims to be - gluten free.
Still, I have had other cookbooks that will often take into account other allergies, especially dairy. And even if the cookbooks didn't, I have rarely had a problem with substituting an egg replacer for one egg in a recipe or subbing out dairy for a dairy free alternative. Unfortunately, I wouldn't recommend doing that with this book.
I tried several recipes...the Szechuan Meatballs, the White Sandwich bread, the French Bread, and Chicken and Dumplings, to which my family consistently preferred our regular recipes better.
The silver lining.....every cookbook usually contains at least one recipe that is a winner. I found two real gems in this cookbook. The potato gnocchi, and the sweet pie crust. In each of these recipes I substituted the butter with shortening or olive oil. The results were delicious.
I didn't find enough in this cookbook for me to justify buying it, but I would recommend checking this one out of the library.
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| Nicole's Pie Crust used in my Open Face BlackBerry Plum Tart |
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| Potato Gnocchi |
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