cookbook

I'm not intolerant to gluten, but I tried this diet to see if the effects I'd heard about would have any benefit for me. I ate gluten free for a month and was remarkably less tired! And it wasn't as hard as I thought it would be. It was definitely worth the extra effort. 

This is a great book if you're just starting to learn about the gluten free diet. The introduction is wonderfully organized and describes all the different kinds of 'flour' they use. Since it's from America's Test Kitchen, they explain why they used certain flours and what the finished product looked and tasted like compared

Titling anything the "bible" of its subject is long overdone--in fact, we have several "bread bibles" in our collection--but I'm in the market for what this book claims to be: a reliable, go-to recipe book for all things bread. The introduction has several overarching tips on bread making, including instructions on the basics of bread, different methods of mixing a variety of doughs, an analysis of each basic ingredient and what role it plays in the process, and some in-depth explanations behind the science of bread. I found this section very useful, and read it in its entirety. Several things

If you are someone who regularly eats the recommended amount of fruits and vegetables, good for you. For the rest of us, who might feel overwhelmed in the produce section or at the local farmer's market, this is a great place to start. Featuring over 50 vegetables and a couple of sneaky fruits, the author takes you through selection, preparation, and cooking. She also provides information about the equipment you will need and pantry items you might want to have on hand. Each section includes an overview of the vegetable which includes when it is best in season, seasoning or spices that pair