Willard Library

Cookbooks Book List

Whip up something wonderful in the kitchen using one of these cookbooks available at the library:

4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!

Author: Kim McCosker and Rachael Bermingham
Publication Date: 2012-03-20

Imagine mouthwatering Buckwheat Pancakes, Sun-Dried Pesto Pasta, Pork with Parmesan Polenta, and a decadent serving of Orange Ricotta Pudding. All can be prepared using four or fewer ingredients—gluten-free!

The Pioneer Woman Cooks

Author: Ree Drummond
Publication Date: 2012-03-13

“Mouthwatering….Step–by–step instructions are illustrated with photographs at each stage. Ranch–style chicken, grilled cheese sandwiches and fancy macaroni and cheese will appeal to the reader’s desire to cook hearty foods…[and] Drummond makes exotic–sounding dishes such as Italian Meatball Soup and Honey–Plum–Soy Chicken as simple as frying an egg.” (Kirkus Reviews )

The Joy of Gluten-Free Sugar-Free Baking

Author: Peter Reinhart & Denene Wallace
Publication Date: 2012-08-14

Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions—and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.

Fresh from the Vegan Slow Cooker

Publication Date: 2012-09-25

Fresh from the Vegan Slow-Cooker includes eleven recipe chapters, four of which focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too.

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