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gluten_freeI didn't get a chance to make any of these recipes, so I can't speak to their efficacy, but I was very impressed with the book's scope. Its traditional holiday recipes represent a variety of traditions.
This has so many of my holiday favorites that it can almost be forgiven for using a custom flour blend and not having enough pictures. It has like five different spice cookies including speculaas, which I have been looking for. It also has cakes, pies & tarts, breads & crackers, and deep-fried things. In addition to traditional holiday items like pumpkin pie and rugelach, there are also standard favorites like chocolate chip cookies, lemon bars, and cannoli, as well as dinner rolls, scones, and skillet cornbread. Stuff you'd be happy to eat on an end-of-the-year holiday morning or in the evening when the whole family piles in the door and asks what's for dinner.
The recipes all have extensive introductions and, my favorite, storage advice. Measurements are in U.S. volume and grams, and the index is super helpful. I just wish there were more pictures. Only about a third of the recipes have them, which is a shame. There's stuff in here I've never seen before, like the benne cookies from East Africa or the stollen that's supposed to be formed into a "loose crescent"—all the stollen I've eaten was round. And, I'm sorry, but I need to see a picture of your gluten-free sandwich bread or I'm not interested.
The custom flour mix is made of brown rice flour, white rice flour, sweet rice flour, tapioca flour, and xanthan gum. And it looks like Sauvage has you add more xanthan if you're making a bread, so the mix isn't overloaded with the stuff. She does give advice on substitutions for the flour blend, as well as for dairy products, and she admits that you can replace eggs with other things, but then immediately changes the subject.
This review previously appeared on my journal.
This has so many of my holiday favorites that it can almost be forgiven for using a custom flour blend and not having enough pictures. It has like five different spice cookies including speculaas, which I have been looking for. It also has cakes, pies & tarts, breads & crackers, and deep-fried things. In addition to traditional holiday items like pumpkin pie and rugelach, there are also standard favorites like chocolate chip cookies, lemon bars, and cannoli, as well as dinner rolls, scones, and skillet cornbread. Stuff you'd be happy to eat on an end-of-the-year holiday morning or in the evening when the whole family piles in the door and asks what's for dinner.
The recipes all have extensive introductions and, my favorite, storage advice. Measurements are in U.S. volume and grams, and the index is super helpful. I just wish there were more pictures. Only about a third of the recipes have them, which is a shame. There's stuff in here I've never seen before, like the benne cookies from East Africa or the stollen that's supposed to be formed into a "loose crescent"—all the stollen I've eaten was round. And, I'm sorry, but I need to see a picture of your gluten-free sandwich bread or I'm not interested.
The custom flour mix is made of brown rice flour, white rice flour, sweet rice flour, tapioca flour, and xanthan gum. And it looks like Sauvage has you add more xanthan if you're making a bread, so the mix isn't overloaded with the stuff. She does give advice on substitutions for the flour blend, as well as for dairy products, and she admits that you can replace eggs with other things, but then immediately changes the subject.
This review previously appeared on my journal.
Gotta give it the eyeballs
Date: 2019-11-05 09:53 pm (UTC)Re: Gotta give it the eyeballs
Date: 2019-11-05 09:59 pm (UTC)