Big Book of Wok or Gluten Free Gourmet Cooks Comfort Foods

Big Book of Wok: 365 Fast, Fresh and Delicious Recipes

Author: Nicola Graimes

The wok is easily the most versatile cooking vessel ever invented. Its one-pan approach saves time and trouble—and makes clean-up simpler, too. But what gives woks their worldwide popularity is the unbeatable food they produce—as these 365 luscious dishes so richly prove. Wok-steamed fish delivers more taste, and wok-fried vegetables preserve more of their nutritional value than other methods. Better still, each of these tempting curries, stir-fries, and soups can be prepared in minutes. The lavishly illustrated recipes include green vegetable curry and spiced noodles, mussels in tomato broth, Hoisin duck with pancakes, and sesame and tahini spinach, and represent a range of great cuisines from Chinese and Indian to Thai, Vietnamese, and Japanese.

Books about economics: Healthy Kitchen or Sharks Fin and Sichuan Pepper

Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours

Author: Bette Hagman

The latest addition to the bestselling series of cookbooks that have sold more than 300,000 copies.Bette Hagman is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere.The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Cooks Comfort Foods, everyone can enjoy satisfying meals and snacks without gluten or wheat.

Library Journal

Recently, several comfort-food cookbooks have been published, and now Hagman, the author of five previous "Gluten-Free" titles, provides homey recipes on that theme for those allergic to wheat. A number of the recipes use the "new" flours-those made from millet, quinoa, teff, and other grains and increasingly available at health food stores or through mail-order sources. The recipes cover all courses of a meal, but those for breads, sandwiches, and baked desserts will be especially appreciated by Hagman's readers. For all subject collections. Copyright 2003 Reed Business Information.