Gluten Free Every Day Cookbookby Robert Landolphi
Price: $16.99
ISBN-13: 978-0-7407-7813-1
ISBN-10: 0-7407-7813-7
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 184 pages
“In a true labor of love, chef Robert Landolphi has created the Gluten Free Every Day Cookbook, overflowing with more than a hundred diverse recipes. When the culinary graduate of Johnson & Whales University found out that his wife was diagnosed with celiac disease, he dedicated his life to creating gluten-free dishes that she could enjoy. With meals that highlight all food categories, from appetizers to desserts, he has opened the door to a new type of cooking that can bring joy and satisfaction to anyone’s kitchen and palate.” ––Gayot.com http://bit.ly/cViEU9
“I LOVE this cookbook! With over 100 EASY recipes, it’s becoming my ‘go to’ cookbook. … For a newbie Gluten Free cook like myself, I soaked in all the wonderful information that Landolphi had to share. … Then you move on to the recipes. And what I truly enjoyed about this book was that I could find BASIC recipes. Like biscuits for Sunday dinner and delicious cookie and cake recipes to satisfy my sweet tooth. … All in all, the Gluten Free Everyday Cookbook is a must for any new or even seasoned Gluten Free chef.” ––The Not So Perfect Housewife http://imthenotsoperfecthousewife.blogspot.com
““The recipes have been tried, tested, and tweaked by my best critics, including those with and without gluten intolerance. This has been a personal goal: that any person tasting these dishes would not even notice that they are gluten free.” -Robert Landolphi” ––The Leader Online http://www.the-leader.com
“The first book I looked at was “Gluten Free Every Day” by Robert M. Landolphi. This book was just what I was looking for in terms of a basic introduction on eating Gluten Free.” ––Project Foodie http://www.projectfoodie.com
“Robert Landolphi has created a cookbook to savor.” ––Gluten Intolerance Group Magazine
Watch Gluten Free Every Day Cookbook author Robert Landophi make Tri-Spiced Onion Rings with Horseradish Dipping Sauce on Channel 3, WFSB, Harfort, CT
Watch video:
http://www.wfsb.com/video/19623705/index.html
From WTNH.com http://www.wtnh.com/dpp/ct_style/gluten_free_coconut_shrimp
New Haven (WTNH) - Chef Robert Landolphi shares a recipe from his new book, Gluten Free Every Day Cookbook.
A tasty way to stay gluten freeFlavor does not have to be compromised in gluten-free recipes, and chef Robert Landolphi shows how in Gluten Free Every Day Cookbook (Andrews McMeel Publishing, LLC, $16.99, April 2009). Rob’s recipes may be gluten free, but they are so good that no one will miss the wheat.
With celiac disease on the rise and an increase in carb-free and wheat-free diets, gluten-free recipes are becoming a necessity in the kitchen. Rob has mixed, tasted, and tested ways to eliminate the gluten without reducing the taste. Hearty New England Clam Chowder, Country-Style Chicken Potpie, Tri-Spiced Onion Rings, and Spiced Pumpkin Roll can still be enjoyed on the gluten-free diet.
Gluten Free Every Day Cookbook gives a tutorial of the basics of gluten-free cooking. From the different kinds of flours and nuts to essential equipment and techniques, all is explained in an easy-to-understand way. Gluten-Free Living magazine considers Rob’s dusting and encrusting technique to be one of the best tips for gluten-free cooking. He helps cooks meet the challenge of enhancing entrées without wheat flour or bread crumbs, instead using ingredients such as coffee and coconut to create scrumptious dishes like Toasted Coconut Shrimp and Coffee Encrusted Beef Tenderloin.
The gluten may be gone, but with Gluten Free Every Day Cookbook you’ll be able to whip up a delicious meal every time.
“The Gluten Free Every Day Cookbook is like a breath of fresh air. A ‘you can do this’ approach prevails. With creative help from the author, you will be able to cope in the kitchen, dine well every day, and have a great outlook on cooking, eating, and the gluten-free life.” —Ann Whelan, editor/publisher, Gluten-Free Living
“Ingenious and inspiring! With Chef Robert Landolphi as your discerning guide, immerse yourself in a culinary journey that reveals the scrumptious versatility and abundance of gluten-free cooking and baking. Packed with ingredient introductions, expert culinary advice, insights, and tips, this book will open doors aplenty to invigorate your gluten-free lifestyle with its creative and flavorful recipes.” —Suzanne Bowland, founder/executive producer of GF Culinary Productions, Inc.
Robert M. Landolphi is a gluten-free chef and a graduate of the prestigious Johnson and Wales University culinary school. He is currently a certified culinary arts instructor and the culinary operations manager at the University of Connecticut. Rob also writes for a variety of print media, and he has appeared on radio and TV. His home is in Hampton, Connecticut.
In 1998, Chef Robert Landolphi’s wife, Angela, became increasingly ill. After a battery of tests and consultations with specialists, and with the quality of her life on the line, she was finally and correctly diagnosed with celiac disease. And so, with a lifelong love of cooking, a culinary arts degree from the prestigious Johnson and Wales University, and the desire to keep his wife healthy and happy, Robert started experimenting and developing unique and flavorful gluten-free dishes.
The Gluten-Free Chef was born.
From Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef by Robert Landolphi
Makes 16 Bars
An original blend of sweet, tart, and nutty: a tangy taste of heaven wrapped up in one bar.
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup chestnut flour
1/4 cup potato starch
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon baking powder
Pinch of salt
Confectioners’ sugar, for dusting
Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and butter the foil.
In a food processor, combine the brown rice flour, tapioca flour, chestnut flour, potato starch, 1/4 cup sugar, and the salt. Whirl to blend. Add the butter and process until a fine meal forms. Press evenly into the bottom and sides of the prepared pan to form a crust. Bake for 15 minutes, or until slightly golden.
Meanwhile, prepare the filling: In a food processor, combine the 3/4 cup sugar, the eggs, lemon zest and juice, baking powder, and salt. Process to blend. Pour into the hot crust and bake for 20 minutes, or until set. Remove from the oven and let cool completely on a wire rack. Cut into 16 squares, remove from the pan, and dust with confectioners’ sugar to serve.
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[66] => stdClass Object
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[69] => stdClass Object
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[70] => stdClass Object
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[74] => stdClass Object
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[75] => stdClass Object
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[76] => stdClass Object
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[77] => stdClass Object
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[78] => stdClass Object
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[79] => stdClass Object
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[80] => stdClass Object
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[81] => stdClass Object
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[term_id] => 6
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[82] => stdClass Object
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[83] => stdClass Object
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[term_id] => 30
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[84] => stdClass Object
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[85] => stdClass Object
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[86] => stdClass Object
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[87] => stdClass Object
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[88] => stdClass Object
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[taxonomy] => category
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[89] => stdClass Object
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[term_id] => 61
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[90] => stdClass Object
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[91] => stdClass Object
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[92] => stdClass Object
(
[term_id] => 23
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[93] => stdClass Object
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[term_id] => 135
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[94] => stdClass Object
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[taxonomy] => category
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[95] => stdClass Object
(
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[name] => Sara Quessenberry
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[96] => stdClass Object
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[97] => stdClass Object
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[98] => stdClass Object
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[99] => stdClass Object
(
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[100] => stdClass Object
(
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[name] => Shannon Payette Seip
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[taxonomy] => category
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[101] => stdClass Object
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[102] => stdClass Object
(
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[103] => stdClass Object
(
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[104] => stdClass Object
(
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[105] => stdClass Object
(
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[106] => stdClass Object
(
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[107] => stdClass Object
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[108] => stdClass Object
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[109] => stdClass Object
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[110] => stdClass Object
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[111] => stdClass Object
(
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[112] => stdClass Object
(
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[113] => stdClass Object
(
[term_id] => 156
[name] => The Amish Cooks Anniversary Book
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[114] => stdClass Object
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[115] => stdClass Object
(
[term_id] => 49
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[taxonomy] => category
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[116] => stdClass Object
(
[term_id] => 51
[name] => The Berghoff Cafe Cookbook
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[term_taxonomy_id] => 63
[taxonomy] => category
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[parent] => 17
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[117] => stdClass Object
(
[term_id] => 42
[name] => The Berghoff Family Cookbook
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[term_group] => 0
[term_taxonomy_id] => 54
[taxonomy] => category
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[parent] => 17
[count] => 5
)
[118] => stdClass Object
(
[term_id] => 151
[name] => The Blue Chair Jam Cookbook
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[term_group] => 0
[term_taxonomy_id] => 180
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 11
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[119] => stdClass Object
(
[term_id] => 94
[name] => The Bryant Family Vineyard Cookbook
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[term_group] => 0
[term_taxonomy_id] => 113
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 5
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[120] => stdClass Object
(
[term_id] => 97
[name] => The Cocktail Primer
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[taxonomy] => category
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[parent] => 17
[count] => 5
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[121] => stdClass Object
(
[term_id] => 125
[name] => The Foodista Best of Food Blogs Coobook
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[term_group] => 0
[term_taxonomy_id] => 152
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 4
)
[122] => stdClass Object
(
[term_id] => 163
[name] => The Good Neighbor Cookbook
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[term_group] => 0
[term_taxonomy_id] => 193
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 3
)
[123] => stdClass Object
(
[term_id] => 128
[name] => The Kansas City Barbeque Society Cookbook
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[term_group] => 0
[term_taxonomy_id] => 155
[taxonomy] => category
[description] =>
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[124] => stdClass Object
(
[term_id] => 154
[name] => The Pot and How to Use It
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[term_group] => 0
[term_taxonomy_id] => 183
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 4
)
[125] => stdClass Object
(
[term_id] => 18
[name] => The Scandinavian Cookbook
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[term_group] => 0
[term_taxonomy_id] => 24
[taxonomy] => category
[description] =>
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[count] => 13
)
[126] => stdClass Object
(
[term_id] => 50
[name] => The Spice Kitchen
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[term_group] => 0
[term_taxonomy_id] => 62
[taxonomy] => category
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[parent] => 17
[count] => 9
)
[127] => stdClass Object
(
[term_id] => 41
[name] => The Texas Cowboy Kitchen
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[term_group] => 0
[term_taxonomy_id] => 53
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 6
)
[128] => stdClass Object
(
[term_id] => 148
[name] => Their Last Suppers
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[term_group] => 0
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[taxonomy] => category
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)
[129] => stdClass Object
(
[term_id] => 45
[name] => Things Cooks Love
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[taxonomy] => category
[description] =>
[parent] => 17
[count] => 7
)
[130] => stdClass Object
(
[term_id] => 55
[name] => Tim Porter
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[term_group] => 0
[term_taxonomy_id] => 67
[taxonomy] => category
[description] =>
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[count] => 10
)
[131] => stdClass Object
(
[term_id] => 99
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[term_taxonomy_id] => 118
[taxonomy] => category
[description] =>
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[count] => 9
)
[132] => stdClass Object
(
[term_id] => 19
[name] => Trina Hahnemann
[slug] => trina-hahnemann
[term_group] => 0
[term_taxonomy_id] => 25
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 13
)
[133] => stdClass Object
(
[term_id] => 1
[name] => Uncategorized
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[term_group] => 0
[term_taxonomy_id] => 1
[taxonomy] => category
[description] =>
[parent] => 0
[count] => 2
)
[134] => stdClass Object
(
[term_id] => 101
[name] => Venezia
[slug] => venezia
[term_group] => 0
[term_taxonomy_id] => 120
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 6
)
[135] => stdClass Object
(
[term_id] => 90
[name] => Victoria Moore
[slug] => victoria-moore
[term_group] => 0
[term_taxonomy_id] => 107
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 10
)
[136] => stdClass Object
(
[term_id] => 7
[name] => Videos
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[term_group] => 0
[term_taxonomy_id] => 7
[taxonomy] => category
[description] =>
[parent] => 0
[count] => 47
)
)
POST QUERY:
POST QUERY RESULTS
