Kimberly A. Tessmer

There's some good basic stuff in here - I felt compelled to say that first, because it's true enough, though the nutritional information is overshadowed by the recipes, which look astonishingly awful. One calls for a can of Hormel chili and a tub of cream cheese AND a tub of sour cream. In fact, Hormel chili might be the most frequently referenced ingredient in the whole book. After a little while it starts to seem weirdly sort of homey and comfortable in its awfulness. There's lots of brand name, fairly cheap ingredients, and most recipes have very few ingredients and short prep times. Sure, some it might make you cringe a little inside - velveeta-based sauces or baked spaghetti casseroles - but maybe they're delicious. They are certainly approachable. Unlike the Other School of gluten-free cooking, which requires you to marry a professional chef with a fully stocked restaurant kitchen to pull off, this is the sort of gluten free cooking a normal poor person could pull off. As an introduction to the fussy, daunting, and expensive world of gluten-free cooking, you could do worse.… (mais)