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The Guilt-free Gourmet - Indulgent recipes without sugar, wheat or dairy Hardcover – 11 Sep 2012


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Product details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small; 1 edition (11 Sep 2012)
  • Language: English
  • ISBN-10: 1849752591
  • ISBN-13: 978-1849752596
  • Product Dimensions: 1.9 x 21 x 25.4 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Bestsellers Rank: 6,741 in Books (See Top 100 in Books)

More About the Author

http://www.jordanbourke.com

Originally from Dublin, Ireland, Jordan Bourke is a chef and food writer and has been based in London for almost 10 years, where he lives with his wife, the fashion designer Rejina Pyo.

Having trained at the Ballymaloe Cookery School, Jordan returned to Ballymaloe shortly after completing the course to assist three visiting chefs, including Jean-Pierre Moullé (formerly of Chez Panisse), Yotam Ottolenghi & Sami Tamimi of Ottolenghi, and the Michelin star chef Skye Gyngell, who subsequently offered him a job at 'Petersham Nurseries' restaurant in London.

During Jordan's years there, he was also working with his sister Jessica (a nutritional therapist based in Dublin), cooking privately for some of her London based clients. Jordan's work in this area led to his first cookbook 'The Guilt Free Gourmet', which he wrote with Jessica. It went on to be an Amazon best seller worldwide and he has subsequently been commissioned to write his second cookbook, which will be published worldwide in Autumn 2014.

Jordan is determined to dispel the myth that healthy food always has to be saintly and taste bland, and to show people that they really can, have their cake and eat it too!

Jordan's work has featured in numerous national and international publications including BBC Good Food, The Times, Vogue, Elle, Hello!, Delicious, Sainsbury's, Waitrose Kitchen, Food & Travel, Grazia, Image, Homes & Gardens, etc.

He has also contributed to a number of radio and TV shows both in Ireland for RTE and in the UK for BBC1's 'Food & Drink' show.

Jordan divides his time between working as a private chef, food writing, food styling and also consulting for restaurants, hotels and food companies. 


Product Description

Review

Jordan and Jessicas gorgeous recipes are nutritious yet indulgent. They cleverly use healthier alternative ingredients and never compromise on flavour. --Rachel Allen

Jordans recipes prove that delicious food can also be healthy. Stay greedy and throw away the diet books! These recipes deliver great-tasting food that will be doing wonders for your body and mind. --Thomasina Miers

A lovely book full of recipes that are honest and wholesome, but most of all completely delicious! Jordan and I have cooked together many, many times and I for one can vouch for just how good he is - he has a care, passion and respect for ingredients that is second to none! --Skye Gyngell

About the Author

Jordan and Jessica are a brother and sister team from Dublin. Jordan trained at the Ballymaloe Cookery School and then went onto work under the Michelin star chef Skye Gyngell at Petersham Nurseries Restaurant in London. He also cooks for private clients, specializing in cooking for health, weight loss and nutrition. Jessica is a nutritional therapist and natural fertility specialist. She is a regular contributor to the Irish media on issues of health, nutrition and fertility. Together they have a wealth of experience helping people to achieve optimal health through food and nutrition.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.4 out of 5 stars

Most Helpful Customer Reviews

140 of 143 people found the following review helpful By red0209 TOP 500 REVIEWER on 16 Oct 2012
Format: Hardcover
How can you produce good food without sugar, wheat and dairy? It's not particularly easy but this book seems to achieve it pretty well. I haven't tried all of the recipes, but the ones I have tried have turned out surprisingly well. The cakes and desserts you have to take a leap of faith when making them as the methods and ingredients aren't what you'd use normally, but I must say that the Moroccan orange cake recipe in particular produces an excellent result.

What do the recipes use to sweeten the food? Agave syrup is a very popular ingredient through the book, while xylitol is used in virtually all of the desserts and cakes. Spelt or rice flour is used as opposed to flour made from wheat. Rice milk, coconut milk, soy spread and dairy-free butter or spreads replace other more traditional ingredients. As you might imagine, fruit and vegetables feature extensively throughout the book. A wide variety of herbs, spices, seeds, nuts, salad leaves, vinegars, oils and syrups are also used to keep things interesting and to vary the flavours. Most of the recipes are pretty simple, but the addition of the right herb or spice can and does make all the difference.

The food photography is better than most recipe books, so you have a very good idea of what you're trying to create. The layout is pretty decent also, with two or three simple recipes on a single page if there is room for them. A lot of the recipes also include a "Guilt-free because..." footnote, which basically extols the virtues and health benefits of one of the ingredients. I would recommend this book to anyone wanting to try some healthy, unusual recipes. You probably wouldn't cook from it every day, but I think it makes a refreshing change occasionally.
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66 of 70 people found the following review helpful By wicklow on 3 Jun 2013
Format: Hardcover Verified Purchase
I should start by saying that this book is beautifully photographed, and looks terrific. There were so many good reviews on Amazon that I expected it to live up to its expectations.

But I'm disappointed. The authors pose as health experts, claiming that date syrup is low GI (p9). This is incorrect. In fact, date syrup has a very high glycemic value. Given that the title says sugar-free, many diabetics like me will be purchasing the book in the hope of being correctly informed about alternatives to sugar. Sadly this is not the case. One should not expect such a basic mistake from a 'professional'. Buyer beware.

Sadly, the authors use spelt flour in many recipes. Spelt is wheat (in a wheat-free book!?). This annoyed me too, given that my expectations were for wheat-free recipes. Yes, the authors recommend we try gluten-free flour in place of spelt, but I fail to see much imagination in that. White gluten-free flour is often just as refined as regular white flour.
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20 of 22 people found the following review helpful By Ailsa Youngson on 8 Oct 2012
Format: Hardcover
This is a fantastic book if you need to avoid or cut down on sugar, wheat or dairy or need to cook for those who do, but above all it's a book full of the sort of things you want to cook and eat on a daily basis. Everything I've tried so far has been both full of flavour and and easy to prepare after a long day at work - the chicken with chorizo, romesco sauce and squash mash was a big hit, as was the korean bibimbap. Spend some time cooking with this book and you will make the switch to sugar, wheat and dairy free meals effortlessly.
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2 of 2 people found the following review helpful By Amazon Customer on 11 Aug 2014
Format: Hardcover
This book follows no logical or science lead nutritional concept. The addition of agave to everything doesn't make a recipe "guilt-free" - it makes it stupidly sweet for no reason. Why add agave to a savoury lasagne? If the tomatoes are of good quality (either tinned or fresh) then there is no need to add sweetener of any kind. I have thrown this book away rather than pass it onto some other unsuspecting person. Really disappointed as the photos are amazing.
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1 of 1 people found the following review helpful By SoL on 18 Mar 2013
Format: Hardcover Verified Purchase
The book is great, have tried loads of recipies and have started to feel the benefits. Buy this if you want to be healthy.
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20 of 25 people found the following review helpful By Cookery lover on 2 Jan 2013
Format: Hardcover Verified Purchase
This book is beautifully produced and every single recipe has a photo of the finished dish. There are very few pages wasted on either annoying photos of the authors (as with celeb chef books) or useless ones of raw ingredients. So far I have produced the Spelt Bread on page 20 and the Beetroot Burgers on page 90. The bread was the easiest I've ever made and looked and tasted great; the burgers were a huge success also - unusual, but the best veggie burgers I've ever made.
Since first posting this review I have now also made the butternut squash falafel - really good results.
This is a sugar-free cookbook, but I do feel the authors may have over-compensated with sugar subsitutes: I wouldn't want or need to add agave syrup to sausages and mash or lasagna, as they do here, or maple syrup to vegetable fritters, or one and a half cups of xylitol to the carrot cake. They may have over-estimated their demographic's need for sweetness. But these sweeteners can be left out (not sure if it would affect the cakes?), and this does not in any way spoil enjoyment of the book - and it does give interesting ideas on avoiding the sue of refined sugar in general. Personally I don't have a sweet tooth but the addition of these sweeteners might be very useful for others: those with young kids, health problems etc.
Highly recommended.
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