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lorka150

A Few Questions For My Cookbook

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I'm always in search of low fat and low calorie gluten-free desserts, can't find much of anything!

also, a good cream of mushroom soup and a basic brown gravy.

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everything will be healthy and only with good fats. it's a whole foods based diet. i'm a healthy cook!

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Honestly, I love recipe books that come with a picture of each! I know you don't HAVE to do it. And I' bet it costs more. BUT, I love knowing what I made turned out right! :D

DEF Slowcooker recipes

I would buy a book that would have a forward or epilogue that explained specific unique ingredients and how they work in a recipe so a person could take that knowledge and apply to their own recipes.

GOOD LUCK! I'll be looking for it on the shelves!

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First, I want to say thank you so much for your wonderful bread recipe. It is every bit as good as everyone said. I love that it is soft, pliable, and has a thin crust. My children LOVE it!! I would purchase your cookbook in a heartbeat, as I really want to cook healthy foods for my family, but one thing we are dying for, is a good loaf of French/Italian bread. I have tried Annalise Roberts' loaf, and it is good but doesn't last past one day without falling apart. We come from an Italian family, and this is killing us, not having good Italian bread (LOL)!! PLease, please, do your magic and come up with a great loaf of Italian bread for us Italians out there. After all, lots of Italians have celiac, you know!!

Also, for your cookbook, we live at very high altitude (over 7,000 ft.) and I have yet to find altitude adjustments in any gluten-free cookbook I own. This would be very helpful, because as of yet, I have never changed recipes to accomodate for altitude, because I don't know if I should. Your wonderful flax bread didn't really rise too much for me, so I'm not sure what to do about it, up here in the mountains.

Thanks so much!!!

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Thanks again for your flax bread. We made it today in our breadmaker and it was perfect the first time. Flavour variations on this bread would be welcome as well. Dare I suggest also a white bread? Cracked "wheat"? Lemon poppy seed?

My husband is requesting cinnamon rolls and he totally trusts you to come up with it now!

Even though I prefer pictures I understand there are some students out there who would appreciate the lower price without.

My request is microwave recipes...they make travel, visiting friends, college, life much easier.

I also prefer recipes that serve 4 rather than 8. And if a recipe creates too many leftovers (i.e. using 1/4 cucumber or something silly like that) I get frustrated. I prefer can sizes of 19 oz (sorry U.S. readers....if we could only standardize our cans?).

I'd love crockpot recipes....any vegetarian ones that can hold up to an 8 hour wait? And vegan soups....oh and salads. I know we can find salad recipes elsewhere, but I think celiacs rely on salad more than most people....and salads we can bring to work for lunch (that are filling) would really help---and again, not salads for 20 please.

I will be first in line to buy your book. And if the book launch is anywhere near Toronto I'll be there to cheer you on.

Sandra

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Sandra,

I am going to head to Toronto to as many health food stores as possible. If you want, in the next few weeks as I perfect the recipes... Come visit!

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I am just finishing up most of the recipes that are in my book. I just have a few questions.

I want to first say that this is a whole foods based cookbook (optimal health!) ALL of which is gluten and casein free. There are NO pre-made products use (example, 1/4 c. of dairy-free cheese) and so on. I've recreated all of my recipes to taste just as good without (nutritional yeast is my friend!). I find pre-made things frustrating with my allergy to rice, and I want to leave stuff like that out becasue so many are soy sensitive.

Everything has an egg-free and soy-free and vegan option.

That being said, I want to make sure that I do include recipes that are ones that you would buy a book for. I am aiming this towards foods that you miss that you find hard to re-create - NOT foods like a rice stirfry that you made a million times before you were gluten-free because it was naturally that!

So, that being said, what are 'must haves'? If you picked up a book and flicked to the index to check if there was __________ and ___________ and don't forget ____________! what would they be?

Any other thoughts would be greatly appreciated - after all, you're who it's for.

Thanks

Laurie

That last frontier, phyllo dough! :)

Although I do have Paula Wolfert's recipe for worka and plan to try it some day...

All the best on your cookbook Laurie, looking forward to it.

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