Comments on: appetizers & recipes: honey cornbread

By: Syafawaney

Syafawaney — Tue, 28 Aug 2012 16:46:03 +0000

Celiac disease is a poroly understood digestive disorder that affects both children and adults. It is an auto-immune disease that affects the small intestine, and is the result of an intolerance to gluten found in wheat, rye and barley and products derived from these grains. There are no drugs or a cure for this disease. Only a diet free of foods containing gluten is effective in living with the disease and avoiding the symptoms which make celiac disease so troubling.While there are a number of gluten-free cookbooks on the market, Donna Washburn and Heather Butt have elevated gluten-free (GF) cooking from relatively boring, excessively healthful recipes to delicious, easy to prepare recipes made from easily obtainable ingredients. The book is well laid out, with good, sensible information on the ingredients required for safe gluten-free eating. The illustrations are well-done and colourful, and accurately reflect how the dishes look when properly prepared. All the recipes we have tried have been successful and tasty, but several stand out as exceptional. These include ciabatta (p. 38) an excellent substitute for regular bread, without the pound-cake texture normally found in other GF breads; the batter fried fish (p. 59); and the chocolate chip cookies (p. 160).The equipment and ingredient glossaries provide useful tips and important information for making the recipes successfully. The common sense approach to what is a serious dietary problem for many children and adults alike truly helps to demystify some of the more poroly understood aspects of this disease, and makes it less of a chore and a lot more fun to eat well without wheat and wheat-based products.

By: Carlo

Carlo — Tue, 28 Aug 2012 14:44:30 +0000

(Paperback) Review from [...] Gluten-Free Recipes for the Conscious Cook is a buoyant book, one that crtebeales the vast offerings of the earth in their seasonal best rather than mourn the loss of gluten-filled grains. Embracing the gluten-free, Cerier leaps joyfully into discovery, leaving gluten-filled grains in the dust without a backward glance. Should you be dealing with gluten-free for health reasons, you will feel worries melt away as you dive into Cerier’s delicious recipes. Should you merely be curious about the wide world of grains, happy discoveries lie ahead. As a teacher, Cerier knows how to teach about the new grains, and offers tips on gluten-free cooking with ease and accuracy. Her writing is so infused with both her love of life and the foods that nourish it, that it is a pleasure to read. Her knowledge would be formidable if it was not so enthusiastically shared. There are tips throughout the book, such as the secret of putting sea vegetables in the cooking water with beans to reduce gas-producing enzymes. In what may be our favorite short section, Cerier devotes a few pages to cooking with color and artistry to turn kitchen tasks into kitchen pleasures. The recipes are innovative and creative. Start the day with a bountiful breakfast, advises Cerier. She gives recipes for Power Porridge with Goji Berries, Oat and Raisin Muffins, Coconut Quinoa Waffles with Maca, even includes a Miso Watercress Soup a classic breakfast in Japan. For main course suggestions Cerier offers a wide range of grains and beans recipes such as Soba with Tempeh and Broccoli in Coconut Sauce, Roasted Vegetable and Quinoa Casserole, Savory Stuffed Winter Squash, Corn Grits with Sauteed Onion, Kale, and Cheddar, or a Coconut Curry Lentil and Millet Stew. Listed as sides are a variety of recipes that might also serve as a main course. You will find Basmati and Wild Rice Pilaf, Coconut Jasmine Rice with Goji Berries and Shitakes, Madagascar Pink Rice with Cashews and Scallions, Bhutanese Red Rice Pilaf with Vegetables, Spiced Yams with Pecans, Tomato-Lentil Stew with Kale. Cerier packs the book with sauces and toppings, often vital to grain cooking. Inspired by global discoveries, Cerier offers Russian Dressing, Italian Dressing, Moroccan Tahini Sauce, Thai Peanut Sauce. There are sauces from a Cilantro Pesto to a gourmet treat Red Wine with Porcini Sauce. Desserts, often the bane of the gluten-free, are included with such luscious recipes as Hazelnut Butter Cookies, Date and Coconut Cookies, Chocolate Peanut Butter Pie, Topless Blueberry Pie, Granny Smith Apple Crumb Pie. Gluten-Free Recipes for the Conscious Cook is a book for all seasons and for all who love good food.

By: Lindsey@Lindselicious

Lindsey@Lindselicious — Mon, 16 Jan 2012 05:59:16 +0000

Oh that top picture is making me drool. Look at that sexy looking honey- seducing the corn bread like that… LOL YUM!

By: sara826

sara826 — Sun, 15 Jan 2012 21:08:10 +0000

That looks fantastic! Yummy yummy!

By: myfudo

myfudo — Sun, 15 Jan 2012 08:19:35 +0000

Thank you so much Kiri! Hope you are having a fab weekend.

By: myfudo

myfudo — Sun, 15 Jan 2012 07:47:06 +0000

Thank you Lottie!

By: myfudo

myfudo — Sat, 14 Jan 2012 23:21:11 +0000

Thank you so much Jules!

By: Kiri W.

Kiri W. — Sat, 14 Jan 2012 21:47:26 +0000

How interesting – I’ve only ever had savory cornbread, but the honey sounds like I might enjoy it much more. Great idea!

By: jules @ bananamondaes

jules @ bananamondaes — Sat, 14 Jan 2012 14:56:45 +0000

I really like cornbread and have only made savoury ones – love the idea of this one – looks delicious.

By: Lottie @ Lottiesworldofcakes

Lottie @ Lottiesworldofcakes — Sat, 14 Jan 2012 10:52:15 +0000

This looks gorgeous!