You Still Won't Believe It's Gluten Free Cookbook Giveaway
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You Still Won't Believe It's Gluten-Free!
By Roben Ryberg
Provided by Da Capo Press - Lifelong Books
Reviewed by Amy Finn
This cookbook is an amazing collection of delicious gluten-free recipes and is perfect for those people who are just starting out on their gluten-free journey. With 200 different recipes, you will definitely find a lot of things that you and your family will enjoy eating. Roben Ryberg, the author You Still Won't Believe It's Gluten-Free!, states that she believes food should taste good, and that includes gluten-free foods. This cookbook is definitely a testament to that statement.
The first thing you'll notice about this book, when you flip through its pages, is how easy it is to read. The font is big and clear; you will be able to quickly and easily read while chopping veggies or stirring something in a skillet. There's no need to break out a magnifying glass to see the words on the pages. The instructions are clear as well. There's no confusing jargon to decipher, no long, complicated steps. Read through the recipe once and follow along as you cook, and you will be able to master any of them. This awesome cookbook is divided into chapters, such as "Soups and Stews," "Beef and Pork," and "Appetizers." You'll find recipes for all your favorite foods: breads, desserts, and more. You won't have to flip through the whole book, trying to find the one recipe you want to make. With big titles at the top of each recipe, everything is very easy to find; the table of contents is very detailed as well, listing all the recipes and what pages they are on. There are also some very delicious-looking, color photos in the center of the book that will make your mouth water before you pick up a spatula.
Ryberg also offers tips and tricks for living a gluten-free lifestyle. In Chapter 1, "Kitchen and Baking," Ryberg walks you through how to prepare your kitchen for gluten-free cooking and baking. She shows you how to create a gluten-free kitchen, avoid cross-contamination, and tells you what is in her pantry so you know what ingredients are most likely to turn up in her recipes, including what flours she uses now that wheat is no longer a viable option. Ryberg will also help you navigate the food store; she gives you advice on what to buy and how to see if gluten may be hiding in some foods you might not realize.
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