“My celiac diagnosis had become an impetus for our kitchen habits to become richer and more varied as we welcomed the challenge of cooking abundantly delicious food without gluten. My ‘limitation’ forced us to become more creative and expansive in our approach to food.” – Erin Scott, p. xii
Erin Scott has created a beautiful collection of delicious, fresh recipes in Yummy Supper. This collection of gluten-free recipes has you covered with everything from delicious drinks (Masala Chai) to lunchtime treats (Sunshine Soup with Heirloom Tomatoes, Mixed Peppers, and Basile) and everything in between. With delicious flavors, fresh ingredients, and beautiful photographs, this cookbook with be a prime addition to any chef’s shelf.
With options like Baked Eggs on a Bed of Roasted Cherry Tomatoes; Black Rice Pudding; Mixed Grains with Asparagus, Favas, Watercress and Toasted Pine Nuts; Pistachio Pesto with Parsley and Piave; Strawberry Rhubarb Compote with Sprigs of Lemon Thyme; Brown Sugar Caramel Corn; and Roasted Radicchio with Medjool Dates, there are plenty of options to satisfy every palate. There are entire chapters on Eggs, Veg, Sea, Butcher Shop, Grain and Seed, Nut, Fruit, Kid Favorites and Odds and Ends. The recipes are diverse and range from quick dinner options to well-worth-it treats (i.e. preserved lemons). In the end, this book has everything that you need to make a Yummy Supper.