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on 17 May 2017
This book was okay, with some good recipes. However it was spoiled by the endless typing errors - was it not checked before issuing? I was amazed at just how amateurish it came across. Shame . . . .
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on 27 March 2017
great
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on 11 September 2013
This budget book has a good variety of recipes for all hours of the day, and lovely photography - all you would expect from a Good Housekeeping book. There is helpful advice clearly presented about what gluten is and how to avoid it.

But, and its a big but, not all the recipes are gluten free!

Let me clarify - the lists of ingredients appear to be gluten-free (I haven't read the entire book so can't vouch for this). It is the serving selections which potentially are not. There is a suggestion that a Moroccan Tagine be served with couscous. Another recommends good crusty bread. Yet another, granary bread.
Whilst the advice pages discuss 'safe' bread and grains, the need to use gluten free versions of serving suggestions is not specifically stated in the recipes themselves. Not a problem if you are used to cooking for a coeliac: you get used to making adaptations. But many buying this book are likely to be new to dealing with the condition. Potentially this book will be used by someone cooking for a guest and simply dive into the recipes believing that whichever they serve will be OK. How many new to the condition will recognise that couscous is not some sort of grain but is made from wheat, or will assume that the breads mentioned in the book are gluten free because they are mentioned in the book?

Overall, this book appears to have been put together in a hurry and insufficiently edited/proofread (there are typos too). If you want some ideas, these recipes will taste good. But if avoiding anything with gluten in is important to those who will eat what you make, and you are new to gluten free cooking then proceed with caution or buy another book.
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on 16 January 2014
Whilst the book does contain some nice recipes. In one section the chef recommends:

> serve with crusty bread
> serve with cous cous
> serve with granary loaf
> serve with ciabatta
> serve with pitta bread
> serve with rye or german pumpernickel bread

None of these ingredients are naturally gluten free, nor have I ever seen gluten free alternatives to cous cous or rye bread. This only seems to happen in one section, so I actually think that this section comes from another book in the same series and that there has been a mix-up in the manufacture.

Therefore I would not recommend for people trying to find gluten free recipes.
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on 2 January 2016
Really didn't like this book and have returned for a refund. It contained next to no recipes that I considered to be useful and actually had many that clearly never had gluten in in the 1st place eg Fruit Salad, baked eggs, kedgeree, moules Marinere, one pot Gammon stew. Very disappointed and really had expected better from GHI. As a cook book the recipes are clear and has very nice photos of what you are aiming for but as a Gluten Free cookbook don't waste your money, there are much better ones available.
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on 13 March 2015
Good book, but has items in that are high gluten so have to adjust some recipes as carrots and potatoes are a big no no for reactive hypoglycaemia as classed as high glucose because of the starches!
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on 20 May 2015
Fab book, easy recipes, good gluten free food for a change, could be in a larger book!
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on 27 July 2015
Good little book, good condition. Great recipes for cooking with and without meat.
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on 8 September 2016
Good variety of sweet and savoury recipes , clearly written .
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on 11 March 2015
Excellent, simple and easy to follow family recipes
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