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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours | 
| Author: Bette Hagman
Publisher: Holt Paperbacks
Category: Book
List Price: $19.00
Buy Used: $9.17
You Save: $9.83 (52%)
New (25) Used (11) from $9.17
Rating:  27 reviews
Sales Rank: 9440
Media: Paperback
Pages: 336
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 9 x 7.3 x 1
ISBN: 0805078088
Dewey Decimal Number: 641
EAN: 9780805078084
ASIN: 0805078088
Publication Date: January 1, 2005
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Some corner and edge wear. pre-scans - books (Books may or may not include additional materials such as CD's, cassettes, cards, dust jacket, etc. All our books are previously owned and may contain inscriptions, pen or pencil markings, underlineing or hightlighting. Please inquire prior to purchase for specific conditions.) All items ship out via USPS within 48 hours during normal business hours, excluding holidays. Please provide correct address for USPS delivery.
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Product Description
The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copies—now in paperback
In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.
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| Customer Reviews: Read 22 more reviews...
 An invaluable resource December 5, 2008
C. Picou (Orange, TX USA)
I was expecting to find recipes in this book, and I was so pleased to find much more. It explained in simple terms several health reasons a person might need to use these recipes to better their health. It also explained in depth the different flours and why each one was important and why each one was used the way she uses them. I have only a limited cooking knowledge, and it was so helpful to have it explained why different flours work in different situations. I would recommend this book to anyone needing to learn why gluten-free and how to achieve it.
Great book for winter cooking! November 20, 2008
R. Kasper (Minnesoter)
1 out of 1 found this review helpful
I love this book. Really, I do. While some of the recipes are a little.. unnecessary.. the ones that I use are absolute gems. Mac and Cheese, Pot Pie, Biscuits and Gravy (my favorite!) Poor Man's Pie, Quinoa cookies, condensed soup recipes!!! This book gets a lot of use, and it's positives greatly outweigh the negative (Good Housekeeping and the conventional classics have the common sense recipes in them also, remember). By the way, a lot of her biscuit and dumpling esque recipes all use the same dry mixes, so before you think they aren't in there, check her mixes section first!
A must have for any gluten free cook, hands down!!!
 Plenty of unhelpful recipes September 19, 2008
Gluten-Free Cook
2 out of 2 found this review helpful
This book has some good information and recipes... but there's a lot that are sort of a joke/waste of space. I don't need this sort book to contain recipes that are naturally gluten-free like salads and chili, etc. There is also a tendency to include recipes like Mac and Cheese but the way that it becomes gluten-free is the recipe states that you use gluten-free macaroni (duh). The recipes for things like homemade pasta and bread are much more useful.
Wow! July 25, 2008
R.S. (San Diego, Ca United States)
0 out of 1 found this review helpful
I checked out a number of gluten free cookbooks from my local library, This is the one that I selected after testing a couple of recipes from each book. I knew that I would like this book even before I placed my order on Monday, July 21. What I didn't expect was to have the book delivered to my door on Wednesday morning, July 23! Wow!
 Big disappointment! June 4, 2008
JC (Portland, Oregon)
10 out of 10 found this review helpful
The front cover of this book shows a mouth-watering chicken pot pie with a gorgeous crust. That's what interested me in the book. But guess what -- the crust recipe is not even included in the book! It seems to me, when a person gets a gluten-free cookbook, the expectation is to find recipes that are NORMALLY made with flour. In other words, how to make stuff like breads, pie crusts, muffins, etc. This book has a few recipes like that, but a lot of them are already gluten-free by nature. I don't think the book was worth what I paid for it -- and I didn't pay full price, I bought a used version that looks totally new... probably the original owner didn't have much use for it, either.
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