After being diagnosed with celiac disease in 2002, Annalise Roberts devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Her recipes were featured in Gourmet magazine in November 2005, and her first book, Gluten-Free Baking Classics (Agate Surrey) appeared in May 2006 (an expanded and revised edition was released in September 2008). Her most recent book, Gluten-Free Baking Classics for the Bread Machine (Agate Surrey, 2009), is a collection of recipes developed for the Zojirushi bread machine. She works with celiac support groups and teaches gluten-free cooking and baking classes in the New York metropolitan area. In 2007, Claudia Pillow received her Ph.D. in Health Studies from Texas Women's University. Dr. Pillow lectures about gluten intolerance and teaches gluten-free cooking and baking classes in the Dallas/Fort Worth area. She serves on the board of the Gluten Intolerance Group of North America and is a local resource for the North Texas chapter.
"Roberts and Pillow have teamed to create an extraordinary new gluten-free cookbook". --Sue Ade, Morris News Service "This is not a cookbook about an extreme diet change--it's about balance and flavor and a diet you want to eat for life because its healthful." --Linda Hughes, Gluten Intolerance Group magazine "The recipes in this book are fantastic." --Shauna James Ahern, "The Gluten-Free Girl" "This book shows you how to eat smart to protect your health, offering 140 delicious and new recipes...Annalise Roberts has stepped into a more detailed territory than usual, one which is traveled by many others preceding her, but with her abundant experience in this field and teaming up with her sister, what results is a book unlike others." --Tina Turbin, "Gluten Free Help" "Authors Annalise Roberts and Claudia Pillow, PhD present a complete meal plan that cuts out the wheat to help tame chronic inflammation. The featured recipes take you from breakfsat to midnight snack, with everything from buckwheat pancakes to pesto brie pizza with jalapeno peppers." --Whole Living magazine
|
Ask a Question About this Product More... |
|
