Nosh on This
Gluten-Free Baking from a Jewish-American Kitchen
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- $11.99
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- $11.99
Publisher Description
Cookies, strudels, brownies, pies, cakes, tarts—with the gluten gone. “A lot of fun…one couple’s take on getting all the treats without the wheat.” —Los Angeles Times
National Jewish Book Award Finalist * One of the Oregonian’s Best Gluten-Free Cookbooks of the Year * One of Delicious Living’s Best Gluten-Free Cookbooks of the Year
No treat left behind: This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make—and the bakery and store-bought favorites she and her family missed the most. Here are Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave. Even Bubbe will be impressed. Along with every dessert recipe you might desire, Nosh on This also includes:
• A Baked Savories chapter, with instant classics like Corn Bread Challah Stuffing
• An Out of a Box chapter that shows you how to get the most out of a cake mix
• A comprehensive introduction to gluten-free flour (including the Nosh all-purpose blend that can be used in each recipe) and other essential ingredients
• Color photographs and valuable tips throughout
“A welcome addition to the gluten free baking world.” —Publishers Weekly
PUBLISHERS WEEKLY
Once again concerned with Gluten-free noshing, Stander-Horel and Horel (Gluten Free Canteen's Book of Nosh) have put together another informative manual for making scrumptious and gluten-free Jewish baked goods. On the heels of growing concerns over our ability to process gluten, these new recipes take into account taste as well as the obvious health question. With a smattering of recipes for different types of pastries (including cookies, macaroons, cakes, cupcakes, pies, and tarts, to name a few) there is plenty room for experimenting: "Cory-O sandwich cookies", "pumpkin corn bread streusel muffins , even alternative ways to make "fluffy biscuits". But it's not just about the food; the science of making baked goods accessible to those with dietary restrictions is clearly explained. There are detailed sections on alternative flours and ingredients, on the equipment, and how to procure all of these things through secondary shops and vendors. There is even a list of resources for people with Celiac disease and a handy "Jewish Holiday Baking Chart" to make sure you make the perfect dish for the correct event. With color pictures of every dish and well-defined instructions, this book is a welcome addition to the gluten free baking world.
