Gluten-Free Girl

Shauna James Ahern

Description

"A delightful memoir of learning to eat superbly while remaining gluten free."
—Newsweek magazine

"Give yourself a treat! Gluten-Free Girl offers delectable tips on dining and living with zest–gluten-free. This is a story for anyone who is interested in changing his or her life from the inside out!"
—Alice Bast, executive director National Foundation for Celiac Awareness

"Shauna's food, the ignition of healthy with delicious, explodes with flavor—proof positive that people who choose to eat gluten-free can do it with passion, perfection, and power."
—John La Puma, MD, New York Times bestselling co-author of The RealAge Diet and Cooking the RealAge Way

"A breakthrough first book by a gifted writer not at all what I expected from a story about living with celiac disease. Foodies everywhere will love this book. Celiacs will make it their bible."
—Linda Carucci, author of Cooking School Secrets for Real World Cooks and IACP Cooking Teacher of the Year, 2002

An entire generation was raised to believe that cooking meant opening a box, ripping off the plastic wrap, adding water, or popping it in the microwave. Gluten-Free Girl, with its gluten-free healthful approach, seeks to bring a love of eating back to our diets. Living gluten-free means having to give up traditional bread, beer, pasta, as well as the foods where gluten likes to hide—such as store-bought ice cream, chocolate bars, even nuts that might have been dusted with flour. However, Gluten-Free Girl shows readers how to say yes to the foods they can eat. Written by award-winning blogger Shauna James, who became a interested in food once she was diagnosed with celiac disease and went gluten-free, Gluten-Free Girl is filled with funny accounts of the author’s own life including wholesome, delicious recipes, this book will guide readers to the simple pleasures of real, healthful food. Includes dozens of recipes like salmon with blackberry sauce, sorghum bread, and lemon olive oil cookies as well as resources for those living gluten-free.
Acknowledgments.

1 A Brand-Name Childhood.

2 On My Own.

3 The Ten Noble Tastes.

4 Free to Be You and Me, Gluten-Free.

5 Vegetarians, Please Avert Your Eyes.

6 Going Against the Grain.

7 The Pleasure of Vegetables.

8 Luscious and Sumptuous Fruit.

9 Truly Tasting My Life.

10 Guilty Pleasures.

11 Feeling Comfortable in the Kitchen.

12 Life, Gluten-Free.

Epilogue Yes.

What Is Gluten and Where Does It Hide?

Resources.

Index.

Sujets

• Santé et bien-être
• Diététique
• diététique
• Nutrition
• Fitness
• Health
• Diet

Informations

• Publié par: Turner Publishing Company
• Date de parution: 04 mai 2009
• Nombre de lectures: 0
• EAN13: 9780470536230
• Langue: English

Extrait

Table of Contents
 
Title Page
Copyright Page
Dedication
Acknowledgements
 
Chapter 1 - a brandname childhood
Chapter 2 - on my own
Chapter 3 - the ten noble tastes
 
1. high-quality oils
2 . salts
3 . vinegars
4 . cheeses
5 . fresh herbs
6 . unfamiliar flavors
7 . butter and dairy products
8 . chocolate
9 . coffee
10. local and independent
 
Chapter 4 - free to be you and me, gluten-free
 
start at home
how to stand up for yourself
how to travel gluten-free
how to eat in restaurants gluten- free
how to survive the holidays gluten-free
 
Chapter 5 - vegetarians, please avert your eyes
 
juicy burgers
inspiration at the IACP
salmon in the spring
 
Chapter 6 - going against the grain
 
amaranth
millet
quinoa
sorghum
teff
 
Chapter 7 - the pleasure of vegetables
 
fennel with françoise
picking baby carrots with a toddler
tomatoes at the peak of season
learning to love cauliflower
asparagus—that vivid green of spring
 
Chapter 8 - luscious and sumptuous fruit
 
the joys of making jam
blackberries and salmon—this is seattle
making pie in the big apple
a sweet start to the new year
 
Chapter 9 - truly tasting my life
 
complex and saucy
dressing myself
well-stocked
 
Chapter 10 - guilty pleasures
 
a new twist on an old dish
finger-lickin’ good and gluten-free
sometimes, i still need a slice
those fig cookies you remember, but better
 
Chapter 11 - feeling comfortable in the kitchen
 
some guidelines for how to be comfortable in the kitchen
play with your food
allow yourself to make mistakes
make the kitchen your space
stock your kitchen well
invest in a good knife
recipes are only a rough guide
cultivate friends who love food
making ceviche with merida
 
Chapter 12 - life, gluten-free
 
epilogue
what is gluten and where does it hide?
resources
index

Copyright © 2007 by Shauna James Ahern. All rights reserved
 
All photographs by Shauna James Ahern except page 253, by Molly Wizenberg
 
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
 
Design and composition by Navta Associates, Inc.
 
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, [phone], fax [phone], or on the web at www.copyright.com . Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, [phone], fax [phone], or online at http://www.wiley.com/go/permissions .
 
The information contained in this book is not intended to serve as a replacement for professional medical advice. Any use of the information in this book is at the reader’s discretion. The author and the publisher specifically disclaim any and all liability arising directly or indirectly from the use or application of any information contained in this book. A health care professional should be consulted regarding your specific situation.
 
For general information about our other products and services, please contact our Customer Care Department within the United States at [phone], outside the United States at [phone] or fax [phone].
 
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.wiley.com .
 
Library of Congress Cataloging-in-Publication Data
 
Ahern, Shauna James.
Gluten-free girl : how I found the food that loves me back—and how you can too / Shauna James Ahern. p. cm.
Includes bibliographical references and index.
eISBN : 978-0-470-53623-0
1. Gluten-free diet. I. Title.
RM237.86.A34 2007
615.8’54—dc22
2007032126
 
For Danny, whose love feeds me.
acknowledgments
You know it’s a good party when everyone is in the kitchen, leaning against the countertops with wineglasses dangling from fingertips, talking and laughing, hands reaching for another bite of food. There is nothing I like more than making food for hours, then watching everyone sigh with pleasure at the first bite.
This party is a particular celebration.
Dear Merida comes up the steps bearing a spiced lentil salad, ringed with slices of lemon. Sharon—up from Los Angeles for the weekend—is laughing as she reaches for another homemade potato chip. Cindy and Gabe, in from New York, talk animatedly in the corner, their eyes wide. Tita unwraps the casserole she has brought from Vashon Island, as John stands by her, a little shy with all these people. Daniel arrives bearing dahlias from his garden, and Jeff holds two bottles of Washington State wine. Amal is eyeing the lemon sorbet. Seis and Pia are standing in the living room, talking with Lisa and Mane, while Reina and King play with my blue exercise ball. Bill and Carol are beaming at their daughter’s photographs on my wall, while Monica meanders over for more coffee. Molly brandishes her homemade applesauce with a meringue topping, and Brandon has brought another skillet he found at Goodwill. Dorothy made roasted red pepper soup. Paul and Amy brought a platter of caprese salad: slices of fresh mozzarella, rounds of beefsteak tomatoes, and basil from the garden. Françoise arrives, and the entire room lightens with the energy she shepherds in behind her, along with Adriaan, Camille, and Selene. Stephanie, Deb, and Hortensia arrive from the restaurant, at the end of their shift. Quinn and Pete talk about fishing, while they portion out the gravalax with dill. Mary McKillop brings potato salad and bad news of the Mariners’ latest loss. Tara grins and dives into the mixed green salad with goat cheese. Julie—eager for another conversation about food—asks each person about his or her favorite meal.
No one ever writes a book alone, even though the act of writing is solitary. All these people, gathered in my home, have helped me produce the words you hold in your hands.
And they are there, that Sunday, the day of my “Hey, the book is finally done. Let’s celebrate!” party, because they are my friends. But also because each one has added some essential taste to my life, and a particular sustenance to my existence, during those long months of writing.
After a couple hours of eating, drinking, and telling stories, we gather in the kitchen together. I pour each person a tall glass of sparkling wine—dry, with a touch of sweetness—and we raise our glasses to toast all those who could not be in the kitchen that day.
To Marguerite, who mentioned a gluten-free friend of hers while we bobbed in the pool.
To Anne and Rick, who were excellent first readers and a vital connection.
To Rachael, my fairy god-blogger, who arranged for Le Creuset to send me an entire set of cookware.
To all the friends and faculty members at the Sitka Fine Arts Camp, who made me feel supported as a writer, and helped me to see I that should pursue this love.
To all my former students, who allowed me to be part of their lives. By teaching them how to write, I taught myself what I wanted to say.
To Gwen, at Allergic Living , who gave me my first magazine column.
To every gluten-free food producer, cooking his or her heart out to make food safe and accessible for all of us. (Another toast to those who sent me food for free.)
To Bette Hagman, for paving the way, and to Dr. Peter Green at Columbia for educating us.
To the farmers, who have grown the food we are eating.
To the restaurateurs in Seattle, who go to great lengths to feed me, safely.
To Jamie Oliver, Julia Child, Alice Waters, and Judy Rodgers.
To Kate at Accidental Hedonist for establishing the Food Blog Awards.
To all my fellow food bloggers, who make me feel part of a community when I take photographs of my food.
To a few bloggers in particular: David Lebovitz, Heidi Swanson, and Clotilde Dusoulier, who believed in my blog early on and wrote the quotes for my book proposal. And to Luisa, for her tart take on all those recipes.
To Nicole Champagne, Sarah Porter, Becky Selengut, Kristin Shamordola, and Cari Trousdale, for testing recipes and offering suggestions.
To Judy, Eric, and Ingrid at SeeSaw Productions, who believed I was worth following around with a camera.
To Stacey Glick, at Dystel and Goderich, the best literary agent in the world, a dream come true.
To Christel Winkler, the most incredible editor I could imagine, who supported my words through deep cuts and impossible dead-lines and more cuts.
To everyone at Wiley, who took a chance on this first-time author.
To all my readers, for leaving comments and suggestions, feedback and questions, and who have made me feel that my words were worthwhile.
To Dana and Elliott, for bringing such joy and laughter into my life.
To Andy, my brother and best friend all my life.
To Mom and Dad, who made me, and continue to make me happy that I’m alive.
After all these toasts, we are almost out of wine. The light is fading in the sky outside. But we have one more toast to make, perhaps the most important one. With the last drops left, we raise our glasses high. To the Chef, who is standing by the stove, misty eyed and proud. My love, my love, I could not have done this without you.
1
a brandname childhood

I grew up in a processed-foods generation, raised on white flour and white sugar. When my friends and I talk about the food we ate growing up, we only talk about brand names. Cap’n Crunch. Diet Coke. Cheetos. We were brand loyal almost befo