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I’ve been benefiting from runpunkrun’s cookbook reviews since 2017. While Punk has reposted some here, I wanted to shine light on the others as well. These posts have taught me how to evaluate a cookbook as a tool.
- Is the title accurate?
- What measuring system does it rely on?
- Do the instructions provide all the information needed?
- Are there pictures to teach the reader what success looks like?
- Is the timing information true?
- Are there storage suggestions?
- Will the index help the reader find what they’re after?
runpunkrun has reviewed so many! Two overview posts from 2018 give the big picture:
Forty cookbooks considered in February 2018
Various gluten-free cookbooks that aren't terrible
For now, here's a bunch of gluten-free cookbooks that aren't terrible but for whatever reasons don't fit my needs. If you're in the market, all of these are worth a look. I still have some of them checked out from the library—like the two almond books, My Paleo Patisserie, Pure Delicious, and Martins's Learning to Bake Allergen-Free—as they're worth having around as long as they're free.
Maybe one of these categories is you?
- Basic
- Almond-Based Eating
- Self-Proclaimed Paleo
- Gluten Free and Grain Free
- Gluten Free and Milk Free
- Gluten Free and Dairy Free
- Gluten Free and Vegan
- So You’ve Got a Ton of Food Allergies
- Whole Grains, Whole Foods, Whole Raw Foods, Etc
All practical and useful. The March follow-up, on the other hand, made me cackle with glee like a drunken turkey:
Miscellaneous underperforming gluten-free cookbooks sorts another forty works in seven categories.
- Require a custom flour blend
- Require making your own flour
- Call vaguely for “all-purpose gluten-free flour”
- Don’t require custom flour blends but have other problems
- Require moving into Bob’s Red Mill in order to have all the necessary ingredients on hand
- Actually Contain Gluten
- Too Goddamned Obnoxious to Deal With