The Gluten Free Everyday Cookbook is not a book about giving something up, but one about discovery. Chef and author Robert Landolphi states that his work was a labor of love - love for a wife allergic to wheat products, and love for all aspects of the culinary arts. One suspects that Landolphi also loves adventure for he has explored every possible ingredient to banish wheat, then experimented with a seemingly endless combination of ingredients to arrive at gluten-free foods that sparkle on the table. Landolphi has done his (and our) homework, and the recipes reflect his zest and exuberance. Though anyone allergic to wheat will embrace this book, the recipes will also be savory discoveries to the non-allergenic who are ready for delicious new tastes.
Landolphi is enthusiastic about every aspect of cooking whether for health or simply for pleasure, and one almost feels him jumping into experimentation. He provides a startling list of flours made from nutritious substances that are often more flavorful than wheat flour. The list is so long and so surprising that one wonders why everything has always been made from wheat. The truth is that there are many ancient grains once used as often as wheat, and we are merely rediscovering them. The list includes such savory flours as those made from millet, potato, sweet potato, sweet rice, chickpeas, soy, teff, almond meal and chestnut flour.
Landolphi approached gluten free cooking out of necessity and proves the truth of the old adage that necessity is the mother of invention. In the hands of a creative chef, invention results in delicious and gluten-free recipes can be savory or sweet, not stiff and flavorless. Knowing that home cooks don't have the expertise to adapt recipes, Landolphi offers easily read tutorials that will open vistas to the reader. First he explains the different types of flours and nuts, then continues to deal with equipment and techniques. Each of the chapter headings has notes to guide the cook to success with every course. One triumph in the book is Landolphi's own techniques for dusting and encrusting, fully explained to lead the home cook to mastery, and a delicious way to enhance main course dishes.
Start with a delicious soup such as African Peanut Soup, Roasted Tomato and White Bean Soup, or Caramelized French Onion Soup. Move on to the main course with recipes such as Hazelnut-Encrusted Salmon with a Cilantro-Lime Crème, Macaroni and Cheese, Shrimp and Vegetable Pad Thai, Chicken Enchilada Casserole, or yes, a delicious Pecorino Pizza Crust. Among the side dishes are Tri Spiced Onion Rings, Rosemary-Cheddar Potato Gratin, Smoked Gouda Polenta, and Candied Sweet Potato.
For the sweet tooth, Walnut-Ginger Pumpkin Pie (to have a stress-free holiday), or White Chocolate Strawberry Pie, Almond Biscotti, Chocolate-Chip Peanut Butter Cookies, Chocolate-Drizzled Macaroons.
There are more than 100 quick and easy recipes as well as ingredient glossaries and even advice for eating away from home.
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