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Gluten-Free Girl Every Day Hardcover – 26 Apr 2013

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Product details

  • Hardcover: 320 pages
  • Publisher: John Wiley & Sons (26 April 2013)
  • Language: English
  • ISBN-10: 111811521X
  • ISBN-13: 978-1118115213
  • Product Dimensions: 20.3 x 2.7 x 22.9 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 462,356 in Books (See Top 100 in Books)

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Product Description

From the Back Cover

"A joyful, beautiful book! The pictures will pull you into the kitchen and Shauna's recipes will keep you there. I love her bold combinations—smoked paprika and chipotle for a sauce; walnut and kale for a pesto; cherries, basil, and Sauternes for a dessert—and their everyday simplicity. That the dishes are gluten-free is the bonus; that they'll please everyone is the gift." —Dorie Greenspan , author of Around My French Table and owner of Beurre & Sel Cookies An approachable cookbook for home cooks making dinner for their families, gluten-free Gluten-Free Girl Every Day features food you want to cook every day: fresh, satisfying, and filled with great flavors. Vegetables in season are the key to these recipes, along with whole grains, beans, and a few key spices and homemade sauces. Gluten-Free Girl Every Day also includes practical tips on how to stock a gluten-free pantry, as well as helpful insights into how to bake gluten-free. Gluten-Free Girl Every Day offers recipes for healthy, relatively simple meals to feed your family well. Each of these well-tested recipes comes from the kitchen of a confident home cook, one who happens to be married to a chef. These nourishing and soulful recipes are infused with fresh ideas and inspired ingredient pairings. Each recipe feels approachable, as though Shauna is in the kitchen with you, having a good conversation and sometimes making suggestions. All the recipes in Gluten-Free Girl Every Day are gluten-free, and many are dairy-free or vegetarian as well. However, the only thing that truly matters is that these dishes are delicious.

About the Author

SHAUNA JAMES AHERN is the author of the cookbook Gluten-Free Girl and the Chef , which was named one of the best cookbooks of 2010 by the New York Times, and the food memoir Gluten-Free Girl . She is also the author, photographer, and head baker at Gluten-Free Girl and the Chef, her wildly popular food blog ( Her work has been published or recognized by the New York Times, Gourmet, Bon Apptit, Epicurious, Babble, the Guardian , Gilt Taste, CNN's Eatocracy, and the Washington Post .

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Mrs. Beata S. Mitkas on 18 April 2014
Format: Hardcover Verified Purchase
I bought this book as a gift for a very fussy eater and she found many items she liked in the book to cook. Pictures are great and beautifully presented book.
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By Joanna Kronborg on 10 April 2015
Format: Hardcover Verified Purchase
Really good recipes!
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Most Helpful Customer Reviews on (beta) 81 reviews
79 of 89 people found the following review helpful
Much better then her last book 4 Sept. 2013
By chicagogirl1987 - Published on
Format: Hardcover
I received this book a few months ago as a gift. I also have this authors previous book, Gluten Free Girl and The Chef. Overall, I find this book to be much more useful then the last book. Specifically, I really enjoy the sidebars on the recipes giving tips on how to adjust the recipe to fit whatever you have in your pantry. I found that very helpful. I also liked the advice on cooking and storing items, like grains, to use throughout the week. Thanks to this book, I cook a batch of brown rice and a type of bean nearly every week and have found it really streamlines my cooking. I also enjoyed the section on breaking down a whole chicken, in addition to some great chicken recipes, which is always really nice for both weeknight cooking and entertaining.

The reason I can't bring myself to give this cookbook 5 starts is probably the same reason that other reviewers did give this book 5 stars. There is something in the way Shauna James Ahern writes that tends to rub me the wrong way. Ahern and her family live on an island off the coast of Seattle, and believe me when I say you will not forget this as you page through her cookbook. A lot of the seasonal produce, small farmers, and food community available to the Ahern's is simply not feasible to most people. That would be fine, except the tone of Ahern's writing suggests that she has discovered a great way to live, and really wishes other people could as well. WIthout realizing that it is impossible for everybody to live on a charming island with a goat cheese CSA. Another example of this tone is in the way Ahern cannot just say she prepared lamb, it is always local lamb from a farmer she trusts. If Ahern wants to eat this way and advocate that others eat that way, it is entirely her own business. But she seems to want to be the "every day cookbook that anybody can use" and the "locally grown, organic only, purveyor I can trust" cookbook. I'm not sure the merging of these two belief systems is possible, and as a result of this effort, I found the cookbook to be a tad condescending.
32 of 35 people found the following review helpful
Who critiques these books anyway? 8 Aug. 2014
By OnlineShopperByNecessity - Published on
Format: Hardcover Verified Purchase
Though I am a trained chef with a library of cookbooks (that I mostly read, not actually cook from) and was super excited for this book to arrive, it was a big let-down. Is it because I live in Fargo now instead of Seattle or NYC, or because the recipes are just so weird? Biscuits and Gravy made with lamb sausage. Sweet Potato Macaroni and Cheese. Wasabi Tofu with Napa Cabbage. Oat Risotto. Cripes! While some might consider them "nourishing and soulful" with "everyday simplicity" these are definitely not recipes that appeal to the people I cook for.

The more pedestrian dishes (such as Carnitas, Chili-Lime Shrimp and Roasted Chicken) can be found in any gluten-inclusive cookbook. Plus, measurements for the GF items are in grams and require a scale. I get it, the author explains why a scale is necessary. But the kitchen scale I've been using faithfully for 20 years measures in ounces.

Bottom Line: This book might inspire a specialty chef in Portland (put a bird on it) but not the mere cook who's scrambling to make a GF diet seem like normal food. HUGE disappointment.

PS Her blog is useless too.
48 of 56 people found the following review helpful
you win lose some.. 15 Jan. 2014
By DB - Published on
Format: Hardcover
I"m a pretty experienced cook and have been cooking gluten and dairy free for 6 years. I was really excited about this cookbook after checking it out from the library because it was similar to the way I already cook and it was simply a lovely cookbook. I really enjoyed my first few recipes (the sandwhich bread, the chocolate pudding, the panna cotta) but then I started making the savory dishes and was so disappointed! The pistachio lemon chicken, the green curried lentils, the carbonara with kale, the biscuits, all had to be thrown in the trash! My husband, who the kids and I call the garbage disposal, wouldn't even eat them. This is not an easy way to cook, nor is it inexpensive (!) so throwing it away is very disheartening. I will not be purchasing this cookbook nor will I recommend it to my many gf friends. I wish I could sit down with Shauna over a cup of coffee and maybe she could shed some light on it. I had such high hopes!
38 of 46 people found the following review helpful
Recipes simply don't produce good food. 30 Jan. 2014
By Em - Published on
Format: Hardcover
I feel like these authors may be good home cooks, but they don't know anything about writing recipes that work. The food that emerges from these recipes just isn't very good, not not very flavorful or interesting. When the authors attempt to recreate bready and gluteny dishes in GF form, they seem to fall into the same trap as all the early 2000's GF recipes - overly expensive ingrediets with an overly complicated ingredient list - with results that range from indifferent to truly unenjoyable. I wondered sometimes if they had actually ever made, eaten and evaluated any of these recipes before publishing. In 2014 there are actually really delicious and less expensive GF ingredients to use, new products that a lot of thought, effort and time have devloped. Being GF now doesn't have to mean eating mealy, stale tasting recreations of wheat-based food. There are plenty of naturally GF ingredients that can be used in interesting ways that play to the ingredients' strengths, rather than trying to shoehorn them into a facsimile of something they can't replicate.

I don't recommend this book at all. Too many GOOD cookbooks written by people with imagination and a real flare for food and recipes that delight - we don't need to settle for this type of cookbook and substandard eating experience anymore.
69 of 87 people found the following review helpful
Better than the last, but not my favorite. 27 Jun. 2013
By csich2 - Published on
Format: Hardcover Verified Purchase
I am a reader of gluten free girl blog so I have bought all of the books so far. The last one was unbearable and I ended up giving it away to goodwill. I don't have time for oxtail and what not. I was hoping that it would change when this last book was promoted as every day, but the same story continues. There were about 5 recipes I would consider doing, but the rest are too complicated or not detailed enough, setting the reader up for failure.
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