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

60 customer reviews

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Frequently Bought Together

  • The Guilt-free Gourmet - Indulgent recipes without sugar, wheat or dairy
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  • The Natural Food Kitchen: Delicious, seasonal, guilt-free dishes, using natural healthy ingredients and helpful alternatives to refined cane sugar, wheat flour and dairy
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  • Super Healthy Snacks and Treats - More than 60 easy recipes for energizing, delicious snacks free from gluten, dairy, sugar and eggs
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Product details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small; 1 edition (11 Sept. 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 (60 customer reviews)
  • Amazon Bestsellers Rank: 9,871 in Books (See Top 100 in Books)

More About the Author

http://www.jordanbourke.com

Jordan is a chef, consultant, food stylist and author of two bestselling cookbooks, focusing on naturally healthy recipes. He is also the author of the soon to be published 'Our Korean Kitchen'.

Having trained at the renowned Ballymaloe Cookery School in his native Ireland, Jordan was immediately picked up by the Michelin star chef Skye Gyngell to work with her and her team at Petersham Nurseries Restaurant in London. During his years there, Jordan began cooking for high profile private clients, where he soon gained an international following for his naturally healthy, yet indulgent recipes, using alternatives to refined and processed ingredients.

Jordan's work in this area led to his first cookbook 'The Guilt Free Gourmet', which he wrote with his sister Jessica Bourke - a leading nutritional therapist. It went on to be an international best seller and he was subsequently commissioned to write his second cookbook, 'The Natural Food Kitchen'.

Jordan is an experienced Korean chef. He was named the winner of the K-Food Festival, a competition searching for the UK's best Korean chef. He was also awarded an honorary ambassadorship by the Korean Foreign Ministry to promote Korean food in the UK. He learned his craft in Korea from a number of the most respected chefs and food producers in the country. Together with his Korean wife they are the authors of 'Our Korean Kitchen', a bible of authentic Korean home cooking.

Jordan has worked with some of the most respected chefs working in London, including Skye Gyngell, Yotam Ottolenghi, Thomasina Miers and Greg Malouf. His work has featured in numerous national and international publications including The Guardian COOK magazine, The Times, The Sunday Times, Vogue, Elle, Hello!, Delicious, BBC Good Food, Waitrose Kitchen and Food & Travel.

He has also contributed to a number of radio and TV shows both in Ireland for RTE and TV3, and in the UK for BBC1's 'Food & Drink', the new Evening Standard TV station 'London Live', and also for 'Marriage of Flavours' a new cookery show from the team behind 'Honey & Co' for Fox International.

Most recently Jordan's book 'The Natural Food Kitchen' has been nominated for a Guild of Food Writers Award.

Jordan lives in London, with his wife Jina.

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

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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

152 of 156 people found the following review helpful By red0209 TOP 100 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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19 of 19 people found the following review helpful By Nic 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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84 of 89 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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7 of 7 people found the following review helpful By smmm on 19 Jan. 2015
Format: Hardcover Verified Purchase
This book does not live up to its title - there is a lot of sugar (very sweet fruits, agave, molasses, maple syrup etc), also wheat even if it's spelt, and unhealthy fats such as spreads and shortenings. Many of the 'recipes can't really be called such, rather they are simple concoctions - eggs with a bit of spinach on toast - mashed avocado and lemon on toast - pancake with bananas et al. Very disappointed.
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17 of 20 people found the following review helpful By Louise on 11 April 2013
Format: Hardcover Verified Purchase
Good book BUT, if like my partner, you are allergic to wheat, there are a couple of recipes containing soy sauce with no warning that you need to use wheat free soy sauce. Also several recipes use spelt which again, with a wheat allergy, this can be fatal.
Basically be very careful as the book it is not quite what it claims to be in the title.
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21 of 25 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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1 of 1 people found the following review helpful By Dorichuckles on 8 Mar. 2015
Format: Hardcover Verified Purchase
Brilliant book love it, the recipes are great, the illustrations and content equally as good. I would recommend this.
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16 of 21 people found the following review helpful By K. J. Verma on 29 Sept. 2012
Format: Hardcover Verified Purchase
What can I say about this trove of delicious recipes - all of which are wheat, dairy and sugar free? Sounds too good to be true but honestly, I've made the Moroccan Orange Cake from the book and if that's a taster of what else can be achieved, then wow, it certainly gets top marks! My family and co-workers couldn't believe how tasty it was and it's so reassuring to know that for those of us who don't do dairy, wheat, can - with ease - rustle up grub that is delicious and nutritious without a side of anxiety.

I can't wait to serve up some more dishes courtesy of The Guilt Free Gourmet :)
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