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Gluten-Free Expert Carol Fenster Launches New Cookbook for Quick Meals

Gluten-Free Expert Carol Fenster Launches New Cookbook for Quick Meals

Denver, Co

Carol Fenster, a pioneering expert in gluten-free cooking, offers a new cookbook-100 Best Quick Gluten-Free Recipes (Houghton Mifflin Harcourt, 2014)-that makes it easier to quickly prepare gluten-free meals.

Fenster believes that cooking gluten-free food can be fun, delicious, and easy, but she understands how today's busy lifestyle doesn't leave much time for food preparation.

"The number one question that gluten-free cooks ask me is how to shorten their time in the kitchen," says Fenster. "Given these requests, I recognized the need for a cookbook that makes it easy for the home cook to quickly prepare gluten-free meals."

The new cookbook explains how to shop wisely with a plan to select gluten-free ingredients from an extensive (and sometimes confusing) product shelf, how to save time in baking and cooking, and how to master basic gluten-free cooking techniques-such as baking delicious breads more quickly or rolling pizza dough more easily-all with simple instructions that offer time-saving tips along the way.

"Gluten-free people want to continue eating their favorite foods such as pizza, bread, and pasta-and all-American desserts such as brownies, cakes, and cookies," says Fenster. And they miss childhood favorites such as meat loaf, sloppy joes, chicken enchiladas, and comfort-food casseroles. But they have to learn how to make them with new, sometimes unfamiliar, gluten-free ingredients which can often take a little more time. So the book focuses on familiar dishes made with gluten-free ingredients so they are safe-but with time-saving shortcuts built into all of the recipes.

For example, using Fenster's 'cold-oven start,' French baguettes bake in only 30 minutes. Pizza crusts can be baked ahead and frozen, ready for topping at a moment's notice. She shows how to use time-saving appliances, such as a slow cooker for baby back BBQ ribs or red beans with rice, a food processor to blend cookie dough in seconds, or a microwave to cook polenta untended, instead of constantly stirring it for 20 to 30 minutes. And she suggests baking main dishes, such as meat loaf, in mini-loaves or perhaps muffin tins to reduce oven time.


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