Author(s): Jim Boswell
Living gluten-free doesn't have to mean going without. In this stunning book, New Zealand's 'Gluten-Free Chef' Jim Boswell shows you how you can bring fun and flavour back into your diet. A proud Kiwi with Italian/Sicilian heritage, Jim loves his bread and pasta and is passionate about gluten-free food that tastes great and is easy to prepare. He shares his delicious recipes for once-forbidden foods like fresh pasta, pizza, tortillas, focaccia and sponge cake ... as well as scrumptious meal ideas including Chicken stuffed with Gorgonzola and Lemon-Orange Meringue Pie. With chapters on Basics, Brunch, Starters, Mains, Vegetables & Salads and Desserts, and notes on setting up a gluten-free pantry, this book will have you eating like a king without forsaking your gluten-free diet. As many as 1 in 82 people in New Zealand have Coeliacs, and 1 in 5 people have some form of gluten intolerance – with more women than men getting diagnosed each year. There is a massive gap in the market for quality gluten-free cookbooks, with most being geared too heavily towards the health/nutrition side of gluten-free food. Features bread/pasta recipes that were once considered the enemy of the gluten-free cook, including fresh pasta, pizza crust, pie crust, tortillas, dinner rolls, focaccia, crostini, sponge cake – recipes that other GF cookbooks fail to include. Includes a chapter on 'The Basics' – setting up your gluten-free pantry, using stocks and sauces to add flavour and gluten-free replacements such Jim's substitute for soy sauce. The author Jim Boswell is known as 'The Gluten-Free Chef' and performs cooking demos at food and allergy shows, as well as having an online presence.
Jimmy Boswell is a nutrition researcher, food writer and personal chef. He spends his time in gluten-free product and recipe development, working with companies such as Countdown, Tastes Divine, Venerdi and many more. Jimmy is known as The Gluten-Free Chef (www.glutenfreechef.co.nz) and regularly appears at food and allergy shows, sharing his philosophy of food and giving gluten-free cooking classes and demonstrations.