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Seriously Good! Gluten-free Baking: In Association with Coeliac UK Hardcover – Illustrated, 14 Oct 2010


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Product details

  • Hardcover: 176 pages
  • Publisher: Kyle Cathie (14 Oct 2010)
  • Language: English
  • ISBN-10: 185626923X
  • ISBN-13: 978-1856269230
  • Product Dimensions: 21.5 x 2 x 26 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (96 customer reviews)
  • Amazon Bestsellers Rank: 12,028 in Books (See Top 100 in Books)

More About the Author

Phil Vickery is one of the UK's most talented chefs. He is the resident chef of This Morning and appears regularly on Ready Steady Cook as well as his own TV work, including 'Tastes of Europe' and 'Phil Vickery's Pudding Club'. Phil has also won numerous accolades for his cooking including a Michelin star at the Castle Hotel in Somerset. He is the author of a number of best-selling books, including 'Seriously Good! Gluten-free Cooking' and 'Seriously Good! Gluten-free Baking'.
www.vickery.tv

Product Description

Review

'There are muffins, cupcakes, breads and pastry - they're all so delicious, you'd never guess they were gluten-free' --The Bookseller

'For advice on the subject, who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef at Taunton's Castle Hotel. Now he has turned his attention to that bete noire of the gluten-free cook, baking.' --The Telegraph, Xanthe Clay

Review of recipe for Rich Fruit Christmas Cake 'Many gluten-free bakes can be disappointing, but we loved this light, fruity cake from Phil Vickery. Gluten-free, but you'd never know.'--BBC Good Food Magazine

'Gluten-free and YUMMY! What do most people on a gluten-free diet tend to miss most? Cakes and bakes. Chef Phil Vickery proves leaving out the wheat can actually make some recipes better.' --Delicious Magazine

'Go Gluten-Free in style!'--Now Magzine

'Michelin-starred chef Phil Vickery has joined together with Coeliac UK to show that a gluten-free diet doesn't necessarily have to mean giving up cakes, breads and biscuits. Instead, you can learn how to make your own gluten-free flour, then transform it into all kinds of treats from soft pine-nut cookies to ricotta cakes and focaccia. Delicious and inspirational.' --Taste Italia

'For advice on the subject, who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef at Taunton's Castle Hotel. Now he has turned his attention to that bete noire of the gluten-free cook, baking.' --The Telegraph, Xanthe Clay

Review of recipe for Rich Fruit Christmas Cake 'Many gluten-free bakes can be disappointing, but we loved this light, fruity cake from Phil Vickery. Gluten-free, but you'd never know.' --BBC Good Food Magazine

About the Author

Phil Vickery is one of the UK's most talented chefs. He is the resident chef of This Morning and appears regularly on Ready Steady Cook as well as his own TV work, including Tastes of Europe and Phil Vickery's Pudding Club. Phil has also won numerous accolades for his cooking including a Michelin star at the Castle Hotel in Somerset. He is the author of a number of best-selling books, including Seriously Good! Gluten-free Cooking. www.vickery.tv

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Customer Reviews

4.2 out of 5 stars

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Sue P on 2 Feb 2011
Format: Hardcover
So far I have only used a few recipies from this book, but it is worth buying if only for the pastry and pancake recipies. The pastry is to die for and as good as any I have ever made. The pancake recipe is also great for toad in the hole. Tapioca flour is hard to come by and if not used in great quantities sub either Dove or Glebe plain GF flour. I did this in the pastry receipe and could have wept at being able to make a decent pie instead of the ones that would normally need a chain saw to cut through the crust. Here I speak as a retired home economist. It is great to find a book that has been well researched, ok there has been found the odd error, but this happens in all books even though it should have been sorted before publication. Yes I feel that more savoury would have been useful, anyone else feel another book could be in the pipe line. Bread is always going to be an issue, but as the Gf problem becomes more recognised and not thought of as a fad I feel that this will also be resloved.
Going back to the book I feel it is well worth buying and even if you only find a few recipies that you like, they are more than you had before.
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93 of 96 people found the following review helpful By MinnyMinx on 11 Jan 2011
Format: Hardcover
Just after i got this book I reviewed it and gave it 4 stars, on the basis of appearance, the breadth of recipes and testing a couple (pecan and treacle bread and the shortcrust pastry) This appeared to be a great book for those who want to/have to avoid wheat/gluten but love baking and eating the results. It has a comprehensive range of recipes from several breads (not requiring a bread machine), large cakes, pancakes, yorkshire puddings, small cakes, biscuits and even one for shortcrust pastry which is one thing i have struggled to make since ditching the gluten.

However my review has been downgraded to 2 stars following further use.Either the recipes haven't been tested properly and/or the finished book has not been checked for accuracy. The roast hazelnut cookie recipe is missing a liquid ingrediant completely - i tried adding milk but the end result was tough and disappointing - another reviewer suggested adding an egg.... The cooking time for the pecan honey flapjacks is wrong too- it needed at least 30-40 minutes in a fan oven not 15-20 minutes as stated.

Generally more guidance is required with some of the recipes some of which feature ingrediants many regular bakers will not be familiar with such as xanthan gum. For example, the shortcrust pastry recipe doesn't mention at what stage any filling should go in and it doesn't state whether or not cooking times and temperatures refer to a fan oven or not. I have been cooking for years but this is the first time i have come across recipes where i have to guess the cooking times and missing ingrediants. Whether this relates to just the 2 recipes I mentioned or not remains to be seen....
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15 of 15 people found the following review helpful By Amazon Customer on 5 Jan 2011
Format: Hardcover
Thoroughly recommend this. I got it for Christmas and I have to say it's refreshing to have a GF book dedicated to baking. There's a good range of recipes -focaccia, breadsticks, biscuits, small cakes, big cakes, fancy coffee cakes. I've made some of the recipes already and am impressed with the textures - the biscuits are soft and the cakes are moist. (sounds like not much to ask for but if you've tried other GF biscuit recipes before, you'll know how amazing this is!...)

The ingredients are all easy to get hold of - i.e. in supermarkets (unlike the American GF recipe books I have, like babycakes, which ask for special bean flour and liquid/fruit sugars). Also, I'm pleased the recipes work well with Doves Farm GF plain flour mix.
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19 of 20 people found the following review helpful By Phil kendall on 21 Oct 2010
Format: Hardcover Verified Purchase
Another excellent addition to the GF cook-books which will appeal to the sweeter toothed Coeliac. This is the one to have. This book is so good that I have ditched many of my earlier cook-books. The use of xanthan gum is perhaps a tad too heavy. Chestnut flour is a pricey additive as he says substitute cornmeal. Though my favourite is ground almond. hey ho the GF pork pie recipe remains very elusive.
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16 of 17 people found the following review helpful By peppermint on 14 Oct 2010
Format: Hardcover Verified Purchase
Thank you Mr Vickery, this book like your first one, just what i have been waiting for, a wide range of excellent, simple to prepare and tasty recipes.It also tells us where to get the ingredients and tells us how to make a selection of different pastries. GO BOY. THANK YOU.
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41 of 45 people found the following review helpful By brandywine on 23 Jan 2011
Format: Hardcover
I have just tried baking my first recipe from this book; have been so excited to finally find a book that makes sweet recipes with decent flour mixes instead of 'gluten-free flour' (horrible stuff). HOWEVER, my first recipe was nearly a disaster.

There appears to be an error in both the ingredients and the instructions. The receipe is on page 47, Hazelnut Cookies. I followed the instructions to the letter and wondered why I ended up with a dry mixture that I couldn't possibly 'spoon out' as instructed. I added more butter. Still no luck. I added xanthum gum, in desperation. Still no luck. I added water. A gluey mess. Husband looked at recipe and announced it was clearly missing an ingredient - probably egg. Added an egg - voila! Finally had a mixture that resembled biscuit dough. God knows what I've done to it with my additions before I added the egg, but hopefully it has been saved (yet to try it; still baking).

VERY disappointed! Tried to contact Phil Vickery directly through the internet - no luck. He should probably be aware of this.....Am somewhat nervous that there will be more errors within........Hopefully not, cos the recipes look brilliant.
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