Wheat-free-cooking expert Carol Fenster reveals her time-saving tips and techniques to help cooks put homemade meals on the table in a flash.
In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everything from scratch. But now, Fenster reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The Quick & Easy principles in this book will get cooks in and out of the kitchen with less fuss than ever before.
In Gluten-Free Quick & Easy, a hot meal makes it to the table without a complicated ingredient list or a lengthy wait. Fenster emphasizes the necessity of "planned-overs"-not "left-overs"- that creatively use elements of one meal in the preparation of another, whether it becomes an ingredient the next day, the next week, or the next month. Recipes for make-ahead baking mixes and techniques to shorten baking times means cooks stay on track. And her comprehensive menu plans and ideas help pull together a week's worth of meals with ease. Fenster's simple but delicious recipes include favorites like hearty breads, pizzas, and pasta. In less time than ever before, gluten-free cooks can whip up homestyle entrŽes and side dishes, tasty breakfasts, and elegant desserts for every meal of the day, every day of the week.
Customer Reviews:
Avg. Customer Rating: 4.0 / 5.0
Good book, but not really "quick & easy":
I like the bulk cooking plans. I've done the once a month cooking before and this helps some families. One thing I miss is eating Chinese food. There are a few great chinese recipes! The chicken nuggets are great. I've made about a dozen recipes and all mostly good. The best recipe is the reuben casserole! To die for!
Eggs, with no substitute:
In glancing through the book, I see many recipes that have egg added, to help the gluten free item taste or bake better. Some of us gluten-free folks are also egg free, dairy free, and soy free. I don't expect other people to like everything I make, but I still want it!
forget it:
Sent the book back. Filled with a lot of superfluest stuff on how to eat gluten free (of course we all know what wheat is in, and that if we avoid it, we are eating "gluten free"). I thought it would be filled with good receipe's using alternative grain's, etc..
