Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals

Product Details

"The cornbread was flavorful, moist and light with a deliciously tender crumb. My only hope with this recipe was that Isaiah would love it... And then Isaiah took a bite. The look on his face was pure heaven."
Cooking for Isaiah is a love story of Silvana Nardone's journey to develop great-tasting meals for her son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy. The results of her efforts are found in the pages of this book, through 135 recipes that are not only easy to make, but taste and look delicious.
From "S'mores Pancakes with Marshmallow Sauce" to "Double-Decker Toasted Cornbread and Spicy Greens Stack," and "Chicken and Waffles with Maple Bacon Gravy" to "Chocolate Birthday Cake with Whipped Chocolate Frosting," all of the recipes in Cooking for Isaiah are entirely free of gluten and dairy. Crafted with a variety of cooks in mind, an ingredient substitution chart shows you what to swap if, for example, you need to cook without gluten, but dairy is okay. You'll also find Silvana's tried-and-tested all-purpose flour and pancake mix recipes, sure to make gluten-free cooking and baking accessible to all. Written by Silvana Nardone, Editor in Chief of Every Day with Rachael Ray magazine, this charming, personal cookbook belongs on every cook's shelf.

Customer Reviews ::

Best gluten/dairy free cookbook out there! - erin -
Going dairy and gluten free was really hard for me to do. I am not the type that wants to give it up and I felt clueless doing so. I got this cookbook and its downright amazing. Every single thing is wonderful in it. My husband is a dairy, meat, and gluten type of guy. He said and I quote "dont take this the wrong way, but since getting that cookbook your meals are soooo good." He also said you would never know you are eating dairy and gluten free. Our friends come over and they have no idea that everything is gluten free. Silvana's flour acts just like wheat all purpose flour.
This cookbook was a lifesaver. If you know anyone going gluten or dairy free, I highly recommend this book. It makes you feel like you can eat the same food as everyone else.

Baking Illustrated

Product Details

Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America’s Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you ever wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook’s Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions.

Recipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee-cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black Forest Cake, and Tarte Tatin). Every recipe has been exhaustively researched and tested to bring you the "best" recipe (we’ll let you be the judge), along with detailed and precise explanations from everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. We’ve also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our trial and error.

And because we know that good baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes – we’ve made them all.) We don’t want you to take the time to bake a layer cake from scratch only to settle for the "homemade" look. The visuals in this insert show you how to do it right. Color photographs demonstrate good results as well as bad, and hand-drawn step-by-step illustrations help you to perfect your technique for fail-safe baking.

Baking Illustrated also gives you the handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without ever losing sight of your ultimate goal: making family favorites that taste better than ever.





The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook’s Illustrated staff is text you can trust. This is a baking book that works.

And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle

Customer Reviews ::

Every home baker should have this book - E. Jenks - Elk Grove, CA USA
This book answers all of the questions you have about baking. It will be a an indispensable addition to all cookbook collections.

Cooking food for dogs home

If you cook dog food at home, you probably noticed how much it really is always in the stores today. This is something that is actually asking people to kitchens all over the starting point, food for their dogs from the comfort of their own. The dog enjoy the fresh foods that are not only much better, you can see more of these ingredients. The cost compared to the ease of acquisition makes the dog> Recipes using food offers many advantages.

What You're Feeding Family

When it comes to food, the dog cook at home, is very similar to cooking a meal for your family to eat. The food that you will, of course, much more, but the basic recipe, will be very similar, making food for people. Share with ingredients that both dog and man, there are some good recipes for your dog to find them happy.The dog will now be a real meal instead of kibble that have served before was covered with filler. Knowing that you are taking this food away from your dog, in favor of something better actually a very good feeling. The dog will show you who like it even fun on the nature and level of energy strong that they issue. Your dog receives a healthy boost, and this is likely to offer more years of his life, it is worthalone.

Common Kitchen Utensils

Cooking dog food at home is nothing more challenging than what you probably already have most of the cooking at home. a blender or food processor and is something that is commonly used to make homemade dog food. Another important tool is the stove and microwave, you use the family to cook the food. Will be the same device you want to use to prepare meals for your dogas well. This makes it very easy for you to prepare for food, because she has what it takes to bring home to complete the operation. The dog will appreciate the fact that they do their food at home as well, and this is because the company will know the difference between home and bought food.

High Impact

The difference between dog food homemade and store bought food can actually be quite substantial. The large number of homehas the potential to improve high-energy impact when it comes to your dog. This is because you do not, depending on quality ingredients, make their profits, just like dog food makers. You see the difference in dog health and attitude, easily in the first week of administration dog foods when cooking home. It 's a smart decision and financially sound, and you and your dog will be happy with the change.