As an avid whole-grain gluten-free cook and baker myself, I found a lot to love in Judith’s beautifully photographed book. It’s all here: a deliciously satisfying array of recipes, information on what it means to be gluten-free, and a handy reference guide to various whole grains. Perhaps because this is a Canadian cookbook, I came across Job’s tears, a grain I’ve only heard of in passing and have never seen. I still haven’t seen one in the flesh, so to speak, but thanks to Judith’s gorgeous photographs and detailed information, now I’ll recognize Job’s tears when I see them. And I will see them — soon! — because they sound too delicious not to track down.
Beginning and advanced cooks alike will appreciate the grain profiles at the beginning of the book. They’ll also appreciate the single-page layout of the recipe collection, with each recipe getting its own page complete with culinary tips and nutritional info. (Yes, she even discusses soaking and sprouting grains!) In short, if you’re a gluten-free cook, you should definitely have this book on your cookbook shelf; if you’re not a gluten-free cook, welcome to the incredible variety the gluten-free world offers! As the book’s subtitle says, from amaranth to quinoa to wild rice, you’ll find easy and toothsome recipes in these pages.