Reviews
What people are saying
…your book is beautiful and one of my favorites
Peggy A. Wagener, Living Without magazine
“...a beautifully illustrated collectionof tantalizing gluten-free recipes presented simply and practically…providing many gluten-free solutions for family favorites a celiac couldn’t otherwise enjoy.”
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Elaine Monarch, Executive Director Celiac Disease Foundation |
…Thank You! I made the sour cream coffee cake to take with me to Tahoe for a week of skiing. The cake was EXCELLENT! The best gluten free baked “anything”; I have ever had, and I do a lot of baking. I’ve already sent off the recipe to 4 of my siblings who either are celiac or have children with celiac. I can’t wait to try the other recipes. Your cookbook is practical, creative, beautiful (I love the artwork) and the recipes can be made by all levels of cooks.
Rose Cruickshank, South Florida Celiac Group
…Robertson shows how easy it is to create delicious, healthy baked goods using a special flour mix that she combines with amaranth, teff, buckwheat, or quinoa flour…
PCC Natural Markets, May 2003, Sound Consumer newspaper
I love the pizza crust recipe- a beautiful softcover book with a binding that allows the book to lay flat on the countertop while you cook
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Cynthia Kupper, Executive Director Gluten Intolerance Group |
…A delightful collection of creative recipes that use plenty of nutritious ingredients: fruits, vegetables, nuts, seeds, and legumes adding both flavor and nutrition to meals. To enhance their nutritional value, baked goods incorporate flours made from amaranth, quinoa, buckwheat, and brown rice. Healthy oils are also suggested. A wonderful book that allows the gluten intolerant person healthy and delicious gluten-free alternatives.
Shelley Case, B. Sc., RD, Author
Gluten Free Diet: A Comprehensive Resource Guide, (Case Nutrition Consulting, 2002)
..we absolutely love it. Not only are the recipes great but the artwork is very nicely done as well thanks for putting out such a great book, particularly for those of us who are passionate about food!
Yvonne Gifford and Jessica Hale, www.glutenfreeda.com
..your book is spectacular! Beautiful!…
Cynthia Lair, author, Feeding the Whole Family
…celebrated chefs from across the country have contributed easy and delectable dinner recipes for the home cook.
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Celiac Sprue Association Book review-Fall 2002 newsletter |
…a lot of information and great recipes are packed into 200+ pages
Eileen Vincent, Camano Island, Washington
…Robertson developed recipes for baked goods that would taste just like those that use wheat flour- the book includes plenty of practical tips, from lunch and snack ideas for kids to recipe-conversion ideas alluring enough to make even a person without celiac disease think about switching to a gluten-free diet!
Maggie Larrick, Pacific Publishing, Queen Anne/Magnoila News, Nov 2002
…encouragement to people who have learned they have to change their way of cooking
Julie Hawkins, Arlington, Texas
I just opened a box of your books and was thrilled with what I saw!…What a truly beautiful book!
Lori Ross, PCC Natural Markets, Seattle Washington
…the book looks great!.
Tom Douglas, chef/owner, Dahlia Lounge, Palace Kitchen, Etta’s Seafood
“Gorgeous watercolorsgrace most pages…a unique flour mix is used to create moist, tender baked goods…over 190 recipes allow the wheat-free and gluten-free individual to take pleasure in food again.”
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Cynthia Kupper, Executive Director Gluten Intolerance Group |
…your brown rice bread is wonderful. Thanks for writing such a fine book.
Rolf Meyersohn, New York
…beautiful as well as endless things I want to make. What is most impressive is the additional detail and commentary
Michele Benson, Woodinville, Washington
I like the fact that some meals are marked with a clock to indicate a quick meal, those will be my favorites there are a couple of celiac books out, but they are not inspiring
Jack Gilman, Naples, Florida
“This book meets a need for gourmet dishes without gluten. Its presentation is as appealing as the dishes described. We are ordering a copy for our division dietitian and for the parent resource center.”
Phillip I. Tarr, M.D., Director, Division of Gastroenterology, Dept. of Pediatrics, Washington University School of Medicine, St. Louis, Missouri
