Review: Gluten-free Girl & The Chef
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Oct 6 2010

Review: Gluten-free Girl & The Chef

I have been waiting to read this gorgeous new cookbook since I heard it was coming out a few months back. I love that not only is this a wonderful cookbook, but a love story as well. The pictures are breathtaking. If you weren’t hungry when you picked up the book, you will be once you read or browse through it.

As I was reading through this book, I felt that I was catching a glimpse into Shauna & Danny’s lives. While I like to cook & bake, the way that they go about choosing ingredients and creating dishes and menus is enthralling to me. I love how Shauna describes how Danny would wake up and begin planning menus out for his restaurant before even getting out of bed.

One of the recipes that has really piqued my interest was the pork belly w/ sour cherries. While I have heard of pork belly, I have never purchased or eaten it (at least not to my knowledge). Apparently, as Shauna & Danny say, I have been missing out. To be honest I am intimidated by recipes like this. It is not the fault of Shauna or Danny, as they have gone to great lengths to lay out this book & give very precise directions. It is me. I instantly get flustered when I see a daunting list of ingredients & directions down the page and onto the next one. Perhaps I will be inspired to give one of the more complex recipes in this book a try – I have no doubt that I would thoroughly enjoy it.

After reading more cookbooks over the years than I can begin to count, I have come across the term “mise en place” many times, but I never knew what it meant until I read this book. The term means “everything in its place”. Danny says that recipes are laid out the way they are so that the ingredients can all be in place before the cooking or baking begins. Have you seen this on cooking shows? Things certainly go a lot smoother with everything measured out & ready before beginning. Reading the recipe all the way through is not a bad idea either (that is a tip from me and it comes from not doing it one too many times). I have now learned my lesson and follow this practice when cooking and/or baking. It makes for a much more enjoyable kitchen experience.

Not only is this new cookbook inspiring, but it is gorgeous to look at. The pictures are enough to make your mouth water. This would make the perfect holiday gift for your favorite cook whether they are gluten-free or not.

Want to keep up with Shauna & Danny? Make sure you stop by Shauna & Danny’s blog for all of the latest information & news. They are also on Twitter and Facebook.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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Comments

  1. Kim – I had pork belly at a place here once and I’ve got to say….it was fabulous! This book is gorgeous and I’ll probably try a recipe in it that seems fairly simple to make as complex recipes intimidate me. My favorite thing about the book is the story and Shauna’s melodic way with words ;)

  2. Lana Pursell says:

    Always looking for new recipes. I love to cook, but am challenged with gluten free.

  3. Gail nalli says:

    I have been celiac since 1968 plus type 1 insulin dependent since 1958. I cook and bake gluten free.Many recipes have way too much sugar for me to tolerate. I must count calories and/or carbohydrates to maintain decent BS control. Would enjoy your prospective about GF cooking

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