Erin Scott

I was underwhelmed by this "gluten-free" cookbook. Although the author has celiac disease (so should be familiar with cooking issues related to it), many important facts (especially as they relate to gluten-free flours and baking) are missing from the book. On the positive side, there are many different recipes that should work for both "normal" and gluten-free eaters. Anyone who thinks that you can't eat well and eat gluten-free will see from the variety of recipes in this book that that is not true. The pictures are also enticing. I just didn't find much that was exciting/new/different . . . and also am concerned that many of the recipes using flour may not work at all (because they seem to just swap in GF flour for regular flour without making any other changes).… (altro)