I always get nervous when people send me cookbooks and would like for me to share their book with you with my opinion. First, I do have very strong opinions and I’m not shy about them. This means if I don’t like your cookbook that is exactly what I’ll share. Second, I’m working on pulling together my own cookbook and the thought of having other chef’s critique my work and have to read they don’t like it or something negative about it also makes me uneasy.
What if I write I don’t like something about their cookbook. Would they write something they don’t like about mine too. Let’s face it you can find things you like and don’t like in just about everything, well maybe not chocolate, but everything else. I however find that what people like is a personal opinion, especially when it comes to food. Have you seen Top Chef Masters, Iron Chef or The Next Food Network Star? They are all being judged on their food and there can be completely opposite opinions on the same dish from different people.
So, risking it all, I’m going to give you my opinion on Robert M. Landophi’s- Gluten Free Every Day Cookbook. Overall, I liked it. He takes a lot of foods you may be familiar with but have may have thought you could not cook gluten free, and gives you the gluten free version. His first chapter has information on different gluten free flours and nuts and seeds and the last chapter is his perspective on topics like eating out and college dining.
Rob’s life was touched personally when his wife, after a lengthy illness, was diagnosed with Celiac Disease. Many of you can relate to that story. He wanted to cook great tasting meals for his wife, but make sure she was healthy and not eating gluten. He is a graduate of the Johnson and Wales University culinary school and is currently an instructor and culinary operations manager at the University of Connecticut.
The only thing that really didn’t work for me was the abundance of recipes that contained butter, milk, cream or cheese. Many people with Celiac Disease or who are Gluten Intolerant cannot eat dairy. I am one of them. I didn’t see any information on how to substitute for this but I did not read the details of every single recipe. This information may be contained somewhere in the book.
The recipes look really good and there are many in there that I would make, if I liked to follow recipes. I found out while trying to pick a night to make a recipe from the book, that I really don’t like to follow recipes. I’m very happy to create them but I’m not that fast cooking while following them. Must be a bad wiring problem.
Anyway, I did make his Crab Cakes with Remoulade Sauce for company. This way I could get more than just my opinion. I followed the recipe for most of it except I used all of my mayonnaise in the remoulade sauce. So where the recipe for the crab cakes called for mayo, I used the remoulade sauce. The verdict from everyone eating the crab cakes was……they were delicious and the sauce perfect to go with the crab cakes. I did make them smaller so they were appetizer size and I really liked them that way. I would make this recipe again.
So overall I think this is a good cookbook. It’s compact and easy to find what you are looking for. Good information in there on gluten free products. Lots of good looking recipes that you would want to actually eat and make for dinner. If you are just starting out living the gluten free life and you like to cook than I would recommend this book. This will help you get on the right track for eating a tasty gluten free life. It’s even a good cookbook for those who have been cooking gluten free a little longer. Give it a try and let me know what you think.