PDF Ebook Gluten-Free Girl American Classics Reinvented, by Shauna James Ahern, Daniel Ahern
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Comfort food classics made gluten-free from the beloved and award-winning blogger
Following the James Beard Award–winning�Gluten-Free Girl Every Day, Shauna James Ahern and her husband, Daniel Ahern, have created a collection of comfort-food classics that are all unbelievably and amazingly gluten-free. Cinnamon Rolls with Cream Cheese Frosting, Chicken-Fried Steak, New England Clam Chowder—the country’s most beloved dishes, reinvented. Of course, it wouldn’t be true comfort food without dessert, and Shauna aptly provides plenty of delicious recipes for sweets lovers. There’s Pecan Pie, Red Velvet Cake, and even a version of those treasured Thin Mint cookies. Shauna and Daniel tested the recipes over and over again, so these dishes are as easy and foolproof as possible for at-home cooks and her thousands of devoted blog followers. This cookbook also includes all the basic bread recipes readers need to keep making classics at home like Pizza Dough, Sandwich Bread, Hamburger Buns, and Pie Dough.�Gluten-Free Girl American Classics Reinvented�is Shauna’s best assortment of recipes to date.
- Sales Rank: #70498 in Books
- Published on: 2015-09-01
- Released on: 2015-09-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .94" w x 8.00" l, .0 pounds
- Binding: Hardcover
- 320 pages
Review
“The only thing more sumptuous than Shauna and Danny’s cooking is the spirited and spiritual prose that fills this generous, informative book.” —Lena Dunham
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“Readers will be filled with nostalgia as they take a culinary road trip through the history of American food with the Aherns. With each page, they will realize they can yet again enjoy all of the foods they loved from childhood, gluten-free. With beloved classics like Corn Dogs, Red Velvet Cake, Bagels, and Tuna Noodle Casserole,�American Classics Reinvented�revives America’s food heritage for those with gluten allergies.” �—Danielle Walker,�New York Times�best-selling author of�Against All Grain�and�Meals Made Simple
“Shauna and Danny have reinvented hearty, soul-satisfying American classics in a way that will make us never miss gluten again. Many of the recipes are also dairy- and grain-free, making it easy for those with sensitivities. Sourdough Bread, Lobster Rolls, Coconut Cream Cake and Sour Cherry Pie are some of my favorites, to name a few. The grain-free flour mix has become a staple in our kitchen. A book where you will find comforting recipes for your everyday meals and special occasions.” —Aran Goyoaga, author of�Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking
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“There is no one on this planet I trust more than Gluten-Free Girl to help guide me through making gluten-free comfort food classics. Shauna and her husband Daniel have a deep understanding of what makes something crave-worthy and the technical know-how required to get there.” —Marco Canora, chef/owner of Hearth, author of�A Good Food Day
About the Author
SHAUNA JAMES AHERN is the author and photographer behind the award-winning blog GlutenFreeGirl.com and the food memoir Gluten-Free Girl. Diagnosed with celiac disease in 2005, she is considered one of the most authoritative gluten-free voices on the Internet.
DANIEL AHERN is the chef-in-residence at GlutenFreeGirl.com. He has spent twenty years cooking at great restaurants across the United States.
Most helpful customer reviews
69 of 71 people found the following review helpful.
Major Disappointment
By Bronte Belle
I am adding to this review (below is the first review) after using this book many more times. I've made recipes three, four, five times and I've tried some new ones and I gotta say, I still feel the same way about this book. I don't usually get this detailed in reviews, but I'm so tired of spending money on untested recipe books. I just finished mixing up the chocolate chip cookie recipe and even in this one, which should be a no brainer, there are such ridiculous instructions "cut up the room temperature butter in cubes". Why? I feel like making a new ccc recipe and I get to the bottom of the recipe, looking for the oven temp and see this instruction: Wrap up the dough and refrigerate for at least three days. WTF? Who waits three days to bake off cookie dough and who thinks they might want ccc in three days? I tried making the cheddar biscuits and once again they fell flat after baking, into lumps of cheese. If biscuits take so much technique to get high and fluffy, I'll find a better recipe. Again, I think if Shauna moved off of the island and lived on the mainland for a year or two, she'd be embarrassed by some of these instructions and recipes. People are too busy for this cookbook. Also, all the things I wrote below remain the same after more tries.
This book is a huge disappointment. I am a very good baker and have followed Shauna and been baking GF for years. I have made several recipes and it is clear that these recipes were *not* well tested outside of Shauna's kitchen (or the testers didn't feel they could tell her the truth when a recipe was a mess). And mess it is. The Apple Crumb Cake recipe, while tasty, will not possibly fit in an 8 inch pan. You will have batter all over your oven unless you use at least a 9 inch and even that is dicey. The bagel recipe was so far off in the liquid ( a problem in several recipes, namely because if the recipes were tested on the East Coast, outside of an island environment, this would have revealed itself quickly) that they were largely a fail. The Pasty recipe could NOT have been tested, as there is twice as much filling as there is dough. How can measurements be that far off? There was no way to put more filling in each one and the dough is very difficult to handle and the recipe is too small for enough dough for each pasty. This is not a cookbook for beginners and if you are a seasoned cook, take heed. If something looks off, it probably is. Also, in some recipes there are vagaries, like the Gumbo recipe, and then there are obvious directions that don't need to be there. Also, there are not enough photos, especially of the more unknown recipes. Makes no sense. Sadly to say, this is par for the course in these cookbooks being created by home cooks who've had some blog success, not cooking success. A good cookbook should give precise directions and be predictable, which this is not.
25 of 25 people found the following review helpful.
I wanted to love this book
By lyn_beeb
I wanted to love this book! The pictures are beautiful and the ideas are great, but the recipes are way too time-consuming and unfortunately not worth the effort. I'm all for putting in the effort for baking projects (I love Test Kitchen's How Can It Be Gluten-Free Books), but after waiting 3 DAYS for cookie dough in the refrigerator, the cookies weren't even that great. The yellow cake recipe is ok. The pizza crust recipe turned out like a cracker. My family also can't eat dairy and a lot of the recipes contain dairy. Hopefully more of the recipes turn out better. I bet the bread is delicious, but I'm intimidated by/don't have time to tend a starter for 5 days before being able to bake the bread.
124 of 142 people found the following review helpful.
Poorly written and unnecessary
By C.B.
For some reason I keep expecting the Aherns to produce something worth buying. This time I was fooled by the hype around comfort foods made GF, very compelling since these dishes are often flour-laden. I made the fish tacos right away but they were nothing to write home about. Better recipes can be found online. Then I made the muffins using the all-purpose blend in the book -- they were bland and sunk in the middle. I'll give it two stars instead of one just because the food thus far has actually been edible as opposed to that found in previous books (especially "GFG and the Chef"). Also the photographs are really nice. But ultimately there is just no need for this book. Nicole Hunn of GF on a Shoestring is still the best resource for free, dependable, and sometimes outright magical iterations of traditional comfort foods -- sans the sticky, repetitive, self-satisfied prose of Ms. Ahern. (Despite her many claims that the book was "not about us" she couldn't help but include an overly long and pointless introduction that was, of course, all about them.)
I'll probably try a few more recipes -- some of them do sound good! -- but if they're anything like these two, this book will end up donated to the library. I was most interested in the sourdough recipe but now I'm leery of investing so much flour in something that seems likely to flop. I really just need to learn my lesson with these two, especially with the market saturated in high-quality, dependable GF recipes.
Tl;dr? Skip this one and just use the Googles.
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