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HomeShop at BookSurgePolitical ScienceNGOs (Non-Governmental Organizations)Nearly Normal Cooking For Gluten-Free Eating: A Fresh Approach to Cooking and Living Without Wheat or Gluten |
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| Customer Reviews: | | Average Customer Review: ( 46 customer reviews )
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Most Helpful Customer Reviews
25 of 25 found the following review helpful:
 Great Cookbook! Jan 30, 2007
By Happy Celiac Cook
This cookbook is a breath of fresh air for me and for my family! The recipes are clear, realistic, and uncomplicated. No weird ingredients to chase after. And her flour mixture makes recipes taste "normal." It's been fun to try new things, and my friends have loved making recipes we can all enjoy.
Just as valuable as the recipes are her comments about her experiences and the good humor she brings to daily life as a celiac. She shares just the right balance of honesty and encouragement. The explanations at the front of the book about celiac desease, do's and don'ts, references, etc. are good for synthesizing what I already knew and for sharing with friends and family so they can understand too. Great cookbook!
Happy Celiac Cook
33 of 36 found the following review helpful:
With Jules flour recipe, the kitchen just reopened! Apr 08, 2007
By Adryenn Ashley
"Outspoken Pundit"
I've known for nearly 20 years I was allergic to wheat, but I cheat, far too much. The down side was that I stopped baking. I stopped experimenting in the kitchen.
Now, with this amazing flour recipe, I can throw open the doors to my kitchen and cook with abandon! She has put the excitement back into cooking for me. THANK YOU!
And to top it off, the graham crackers taste better than store bought! I can't wait for a full line of Nearly Normal in the grocery store!
25 of 27 found the following review helpful:
Finally, good-tasting, easy, wheat/gluten-free recipes May 07, 2007
By Winifred G. Denis
For the true celiac, this book is heaven sent. M wheat allergy causes nasal/bronchial problems only, so frustrated with tying to eat wheat-free, I always gave up and went back to craved wheat products: pasta, bread, baked goods, and put up with the runny nose and frequent `colds.' Coming into the high-allergy season, I gave Nearly Normal Cooking a try, and finally, this book has kept me happily wheat free. Jules Shepard is a celiac who has developed recipes over a lifetime of trying to find something good to eat, and indeed, her recipes are as close to normal as I can imagine. The pecan-crusted fish is fine restaurant and guest fare; the muffins, pizza, and other usual no-no's are tasty and satisfying; and there are general recipes that are simply just plain good eating, whether or not they ever would have involved wheat!
Jules Shepard, whose credentials as a successful career woman are impressive, is not an intended chef! She is a celiac who has succeeded in balancing family preferences with medical necessities. The book includes a brief history of her personal experiences in discovering the root of long-term misdiagnosed illness and her exceptional response to it, resulting in this book, and perhaps helping people sort out their own dietary needs.
Best of all, this is an on-going effort. Her website updates this book and will include new recipes as she uncovers them. BUY THE BOOK~AND LET HER KNOW YOUR EXPERIENCES!
15 of 15 found the following review helpful:
Incomplete copy alert 4/08 May 01, 2008
By S. Jamieson
An April 2008 order resulted in an incomplete copy of this book. The cookbook had 89 pages and appeared to be complete as its final page was blank except for a bar code. Because it was missing dessert recipes referenced in other reviews, I suspected it was a partial copy. Contact with Jules Shepard and reference to Amazon's Search Inside confirmed this. The replacement book was complete but I wanted to alert other Amazon customers of a possible printing run error on this book.
I appreciate Jules giving out her flour mix recipe as I have always liked to cook from scratch. I have had mixed results with the gluten-free pre-made mixes that are on the market. My daughter is gluten-intolerant and very picky about texture and taste. The chocolate chip cookie recipe is a real winner with her. I'm looking forward to trying out other recipes and using the flour mix in favorite family recipes. Thanks Jules!
13 of 13 found the following review helpful:
informative and tasty Feb 05, 2008
By Gabrielle Jacobson
This cookbook is such a tremendous resource, especially for those newly-diagnosed and struggling to make a drastic lifestyle change. Every time I get a new copy I find myself giving it away!
The fact that Jules gives us the recipe for her own gluten-free flour is astounding b/c it is truly interchangeable with any recipe calling for wheat flour. Have you checked the prices of and tasted other gluten-free flours recently? Costly and nothing to brag about, so I don't understand the previous reviewer's comment about the book being nothing but a plug for her product. Her only 'product' is providing information and recipes for those wanting to cook and eat gluten free.
Go ahead and use the flour recipe found in the introduction to make the scones on pg.94; then you can thank Jules for the generousity of sharing her flour recipe (that she could easily charge for) because you really can't tell that they're gluten-free. And as for the dried beef comment --all I can say is, "where's the beef?" Nowhere in this book could I find a recipe calling for dried beef because, as the reviewer said, ewww.
See all 46 customer reviews on Amazon.com
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