The Gluten-Free Table: The Lagasse Girls Share Their Favorite Meals

by Jilly Lagasse, Lagasse Swanson, Jessie, Emeril Lagasse (Foreword)

The Gluten-Free Table provides a well-balanced base of recipes that can add flavor and enjoyment to the menus of even the most demanding gluten-free eaters. With appetizers, soups, salads, sides, entrees, and desserts, the book has something for everyone!Imagine growing up with a father known for his rich, Creole-style cooking, who instilled a love and appreciation of food from the very start. Now imagine not being able to eat most of his dishes anymore. That's what happened to Jilly and Jessie Lagasse when they were diagnosed with gluten allergies in 2001 and 2004, respectively. So they learned to adjust, changing the ways they cooked, ate, and used ingredients.Featuring family favorites, Southern classics, and a few of Jilly's and Jessie's own culinary anecdotes thrown in, readers will delight in this compendium that includes recipes for Sweet 'n' Sticky Chicken Drumsticks, Hearty Butter Bean and Ham Soup, Jalapeño and Cheddar Cornbread, Slow-Cooked Rosemary Chicken with Apples and Fennel, Maple Syrup Johnnycakes with Ice Cream, and more!

Genres: Cookbooks, Nonfiction, Food, Cooking

234 pages, Kindle Edition

First published January 1, 2012

Reviews

[Tina Culbertson · Rating 2 out of 5]

The Gluten Free Table by Jilly Lagasse and Jessie Lagasse Swanson.

I like cookbooks. Just about any sort will give me a few hours of entertainment looking over the recipes, photos and stories. This book intrigued me not because of the Lagasse name but because it addressed a variety of meals ( appetizers to dessert) which may be served to those with a wheat intolerance.

There are some good recipes in there but frankly, most of them could be found in any number of cookbooks. If flour is called for they substituted a gluten free baking mix or rice flour. I did prepare a few things from this book and I liked them. My husband who has a wheat intolerance, not celiac disease, liked them also.

There is a good resource page at the back of the book providing links and contacts for gluten-free products, links for celiac foundations and helpful information for those who aren’t just wheat intolerant but have actual celiac disease. They also mention a few magazines devoted to those with celiac and allergies.

www.delightglutenfree.com

www.livingwithout.com

www.glutenfreeliving.com

Overall, I am glad I checked this one out of the library. I liked it, I didn’t love it.

[Patricia · Rating 3 out of 5]

I found it true that the standard simple gluten free flour substitution was made, still, I am wondering if other adjustments were made to the recipe. Also, in all fairness, most who have spent considerable time in the kitchen can agree that cooking and baking is pretty straight forward. For example, all bread recipes have dry ingredients and wet ingredients--- the fun part is in seeing how much and what kinds of each are used--that us the point of all cookbooks.

This cookbook had a decent selection of recipes---not many that I could not or would use, since I have many other health issues in addition to gluten intolerance to address in my daily cooking. The photos are nice and the recipes seem pretty easy to use. I love skimming through cookbooks for ideas to use in my own cooking. I wasn't disappointed and even got a few ideas that I will use in my cooking.

This cookbook works great for those who have no idea how to address their food issues when it comes to gluten, as well as, those with gluten issues who are novices in the kitchen or who love trying out new recipes.

[Tracey · Rating 3 out of 5]

cookbook. Nice to see a bit more awareness for autoimmune disorders; the pictures are beautiful and though the recipes are mostly standard fare with gluten-free ingredients substituted for the wheat flour (not a difficult thing to figure out once you get your baking pantry sorted), there are a couple of desserts and other recipes I might try (though I may need to pick up a few things from the store first).

[Kim · Rating 2 out of 5]

Eh, going through the recipes they are just substituting flour with "gluten-free" arrowhead mills stuff. I was hoping for some more creativity but I can easily adapt the recipes to fit what is needed in our family.

[Dayna Wimann · Rating 2 out of 5]

I would say this is first and foremost a cookbook, and secondly a resource for cooking gluten free. I'm new to all of this and was hoping they would have a bit more advice on the process of cooking it and coming up with meals. This also relied heavily on substitutes and seemed like a regular cookbook with all of the kind of standard sections just turned gluten free. Maybe my expectations were too high, but this was just kind of meh.

[Cindi · Rating 1 out of 5]

Highly disappointing. 90% of the recipes are already those that are naturally gluten free. It's more of an Italian and New Orleans cookbook. Too bad. I was looking forward to this one!

[Kathy · Rating 4 out of 5]

Who knew Emeril's girls were celiac sufferers? The chicken pot pie with Lyonnaise potatoes is great! Easily lightened up, too, without sacrificing taste.

[darce vader · Rating 3 out of 5]

There are some fun-looking recipes but I wasn't really "wowed" by some of them. I was hoping for some dough recipes for bread, etc. but most just listed "GF flour" for the ingredients.

[Marie · Rating 2 out of 5]

Too many carbs for my diet but amazing tortilla soup recipe!
Desert recipes use gluten free white flour which I am not keen on. High glycemic index.

[Lisa · Rating 4 out of 5]

Actually tried a few and liked them, enchilada pie, Spanish tortilla. Going to try a few more before going back to library.

[Feya · Rating 4 out of 5]

Tasty recipes, don't get me wrong some aren't the best but everyone's taste is different. Overall my family and I were able to spice up dinner time with some new ideas.

[Marcia · Rating 2 out of 5]

I feel like this title is either for 1) gifting purposes. "I got Marcia in the Secret Santa drawing and it says she's gluten-free...?" or 2) foodies at the very beginning of their new GF life. It focuses *only* on gluten-free recipes, so as someone with multiple sensitivities, it didn't serve me well.

[Marla · Rating 4 out of 5]

This cookbook gave me some good ideas. I didn't know about kamut, but I rarely venture out beyond basic grains any more. Going to make the French onion soup first with Against the Grain baguettes. Yay!

[Sandra · Rating 5 out of 5]

This is a good cookbook, it has a lot of pictures. I love cookbooks with pictures. It has a great mix of recipes, also it has some recipes from their father.