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Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood
From the James Beard-recognized creator of the Bon Appétit-lauded food blog comes 100 recipes that show us how to bring more joy, mindfulness, and connection to the kitchen through family-friendly meals The recipes in this critically acclaimed cookbook are organized around the start off with Spicy Carrot, Grapefruit, and Sunflower juice Soft-cooked Eggs with Dukkah and Bitter Greens; and move on to Tomato, Corn, and Bread Salad at midday. There is a chapter of everyday dinners you can prepare on a weeknight, such as a simple spaghetti and meatballs supper or Braised Chicken with Apples and Cider. You'll also find a chapter of menus to inspire you when you want to gather together a larger group of friends and family which Aran heartily encourages! She is especially known for her tender, gluten-free baking, and the book includes recipes for her sourdough bread, caramelized onion and fennel biscuits, and apple tarte tatin (with flour substitutions are included for those who aren't gluten-free). Filled with Aran's gorgeous photographs, you will also find suggestions sprinkled throughout the book for creating a welcoming space with lighting, linens, flowers, and flatware, along with gentle encouragement to spend time in the kitchen nourishing yourself as well as those you love. “A beautiful expression of how Aran feeds her family and friends simple foods like buttermilk-brined chicken and roasted carrot and cashew soup. This is a book for all cooks.” —Amanda Hesser and Merrill Stubbs, founders of Food52
353 pages, Kindle Edition
Published September 24, 2019
107 people are currently reading
424 people want to read
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Displaying 1 - 30 of 38 reviews
November 22, 2019
I bought this book due to others on social media reviewing it. The recipes they created looked amazing.
Once I got it in my hands, I couldn't believe how amazingly beautiful it was. It was kind of intimidating. I can cook/bake and have for a very long time. However, the food images looked too good to be true. The recipes also seemed to have quite a few ingredients. I put it on my coffee table and viewed it from afar.
A month later, I needed to make something for a potluck. I decided to brave a recipe and made the apricot olive oil cake. I made it with peaches and blueberries. It was nothing short of AMAZING! It really wasn't all that complicated at all. I love that she gives weighed as well as volume measurements. I find I always get better results from my baking when ingredients are weighed.
Last night I made the Potatoes English Style. People....that recipe alone was worth the price of the entire book. Seriously. I'm not sure if I can ever make potatoes another way again. The outside was crispy and the inside was this texture that I can only identify as the fluffiest, lightest mashed potato you've ever had.
So now I'm hooked. I'm making the Roasted Squash Brown Butter Bundt Cake for an event this Sunday. I plan on making the Flaky Caramelized Onion and Fennel Biscuits for Thanksgiving. Flaky AND gluten free?! Yes, please.
Once I got it in my hands, I couldn't believe how amazingly beautiful it was. It was kind of intimidating. I can cook/bake and have for a very long time. However, the food images looked too good to be true. The recipes also seemed to have quite a few ingredients. I put it on my coffee table and viewed it from afar.
A month later, I needed to make something for a potluck. I decided to brave a recipe and made the apricot olive oil cake. I made it with peaches and blueberries. It was nothing short of AMAZING! It really wasn't all that complicated at all. I love that she gives weighed as well as volume measurements. I find I always get better results from my baking when ingredients are weighed.
Last night I made the Potatoes English Style. People....that recipe alone was worth the price of the entire book. Seriously. I'm not sure if I can ever make potatoes another way again. The outside was crispy and the inside was this texture that I can only identify as the fluffiest, lightest mashed potato you've ever had.
So now I'm hooked. I'm making the Roasted Squash Brown Butter Bundt Cake for an event this Sunday. I plan on making the Flaky Caramelized Onion and Fennel Biscuits for Thanksgiving. Flaky AND gluten free?! Yes, please.
September 24, 2019
Flipping through I could see all of the attention to detail from the creamy-off white paper in the book, the delicious-sounding recipes, and gorgeous photography (for awhile I kept the book open to page 329 because I so loved the photo of the blush-hued flowers and just wanted to look at them for awhile). Everything works to become a physical manifestation of Goyoaga's blog and natural aesthetic. The food pictures look cozy and inviting -- almost so inviting that I'm over a dozen recipes into the book and I just want to linger. I also appreciate that she's included step-by-step photos for recipes that need an extra visual (i.e. puff pastry or biscuits). With that dozen or so recipes I can agree with the Founders of Food 52's claim from the front cover: "This is a book for all cooks."
Her recipes are organized into seven chapters: Pantry Staples, Morning, Baking, Midday, Everyday Dinners, The Gathering Table, and Dessert and Small Indulgences. While you can order some of the more specialized ingredients online, I found that I could source all the ingredients at my local grocery store or market. For those new to gluten-free cooking and baking you'll appreciate her Stocking the Pantry and Tools to Use section where she goes through and summarizes some of the alternative flours and binders she relies on. As well, she outlines other important pantry items that bring life and flavour to the food. This book follows a day in the life of her family. For those who are curious -- it is not vegan or vegetarian (Goyoaga's family is neither), but there are vegan or vegetarian suitable recipes and, there are some opportunities to substitute ingredients.
I think what people have been waiting for is to know how good the gluten-free recipes Goyoaga offers in her book will be. While I don't need to eat gluten-free I have many friends and family in my life that do and, I know how disappointing it is for them when they miss out on food because there's no decent gluten-free substitute or the recipe they've used is sorely lacking. Wasting time and ingredients is truly the worst! And, to be honest, I wasn't even going to try her recipes as gluten-free recipes because she offers directions on how to substitute wheat flour into her recipes. But it was with one of the first recipes that I tried -- her Ricotta Gnudi -- that I made them gluten-free as the recipe instructed by using fine brown rice flour and potato starch. To say the resulting dish was a triumph may not describe how good it was, so, maybe I should tell you how two adults and a 5-year-old made short work of a recipe which was meant to serve 6 (personally, I think Goyoaga meant to write "serves 3"...) It was delicious! It did not taste gluten-free -- no strange texture or after taste. It was just good food.
So, with this first recipe I decided to give some of the other gluten-free recipes an honest try. While I didn't get into making her gluten-free sourdough, I found many other delicious recipes, such as the Roasted Squash Brown Butter Cake (that I made as mini Bundts and doughnut holes because she gives directions on how to bake this for children). These mini cakes were light in texture, perfectly spiced, and with that signature nutty flavour of the brown butter. Moist and with a beautiful crumb -- this is what cake should be. Then my daughter looked forward to Friday all last week because I told her we'd have the Buckwheat Crepes for dinner (I didn't bother to mention that I had a jar of Goyoaga's Chocolate-Hazelnut Butter already made and in the fridge because I was afraid if this fact was known the jar wouldn't last until Friday -- my husband and daughter are chocolate fiends!). The best of all was the boule of Buckwheat Sweet Yeast Bread w/ Dried Apricots and Walnuts (I used pumpkin seeds so I could send slices in my daughter's lunch). This bread is incredible -- moist with a thin, crunchy crust and such a divine scent (molasses, orange zest, lemon zest, grated ginger, cinnamon...). What I really think is that Goyoaga's gluten-free recipes transcend this qualification to become just great recipes that are incidentally gluten-free. Sometimes good food is just good food -- no category or qualification is needed.
Her recipes are for the everyday, which are the recipes I find the most useful. The daily question: "What am I going to feed my family?" always needs answering. With Goyoaga's other recipes she relies on seasonal, whole food ingredients to bring nourishment and colour to her table, I found myself leaning on the recipes in her Pantry Staples to fill in the gaps. Just after Hurricane Dorian swept through Halifax, I found, like everyone else who had gone without power, that some of the dairy items in my fridge needed to be replaced. The first thing I did when the power came back on was to brew myself a good, hot cup of coffee and I used her Coconut Milk as my creamer (since she said it was her "go-to for coffee" in the recipe notes I thought I'd give it a try). Rich and creamy, her coconut milk was the perfect partner to my strong coffee and my daughter ended up having a bit of the "milk" in her cereal.
Another staple that I've fallen in love with is her quick Pickled Vegetable formula. When making her recipe for Spicy Chicken (I used tofu) Salad w/ Apple, Celery, and Pickled Vegetables I immediately got to work making her Pickled Fennel and Red Onion seasoned with fennel seeds, orange zest, and vanilla bean. A seemingly unconventional flavour combination but one that turned out to be so sublimely perfect. That signature anise flavouring of the fennel was so well-paired with the zest and vanilla bean, which somehow both mellowed and magnified the anise taste. Not only did we enjoy it with that salad but over the next week I would pull the jar from the fridge to steal a few pieces of fennel and onion to snack on or to throw in sandwiched or on crackers. When a recipe can fall into a daily food routine so seamlessly, you know it's one to treasure.
Goyoaga's Cannelle et Vanille Cookbook will be one that I keep returning to because the recipes suit the busy lives of families and of everyday cooking. I really love this book! Not to mention, this book is a boon for those looking for well-tested and extremely delicious gluten-free recipes.
Please note that this is an excerpt of a longer review posted to www.shipshapeeatworthy.wordpress.com
Many thanks to Penguin Random House Canada and Sasquatch Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Her recipes are organized into seven chapters: Pantry Staples, Morning, Baking, Midday, Everyday Dinners, The Gathering Table, and Dessert and Small Indulgences. While you can order some of the more specialized ingredients online, I found that I could source all the ingredients at my local grocery store or market. For those new to gluten-free cooking and baking you'll appreciate her Stocking the Pantry and Tools to Use section where she goes through and summarizes some of the alternative flours and binders she relies on. As well, she outlines other important pantry items that bring life and flavour to the food. This book follows a day in the life of her family. For those who are curious -- it is not vegan or vegetarian (Goyoaga's family is neither), but there are vegan or vegetarian suitable recipes and, there are some opportunities to substitute ingredients.
I think what people have been waiting for is to know how good the gluten-free recipes Goyoaga offers in her book will be. While I don't need to eat gluten-free I have many friends and family in my life that do and, I know how disappointing it is for them when they miss out on food because there's no decent gluten-free substitute or the recipe they've used is sorely lacking. Wasting time and ingredients is truly the worst! And, to be honest, I wasn't even going to try her recipes as gluten-free recipes because she offers directions on how to substitute wheat flour into her recipes. But it was with one of the first recipes that I tried -- her Ricotta Gnudi -- that I made them gluten-free as the recipe instructed by using fine brown rice flour and potato starch. To say the resulting dish was a triumph may not describe how good it was, so, maybe I should tell you how two adults and a 5-year-old made short work of a recipe which was meant to serve 6 (personally, I think Goyoaga meant to write "serves 3"...) It was delicious! It did not taste gluten-free -- no strange texture or after taste. It was just good food.
So, with this first recipe I decided to give some of the other gluten-free recipes an honest try. While I didn't get into making her gluten-free sourdough, I found many other delicious recipes, such as the Roasted Squash Brown Butter Cake (that I made as mini Bundts and doughnut holes because she gives directions on how to bake this for children). These mini cakes were light in texture, perfectly spiced, and with that signature nutty flavour of the brown butter. Moist and with a beautiful crumb -- this is what cake should be. Then my daughter looked forward to Friday all last week because I told her we'd have the Buckwheat Crepes for dinner (I didn't bother to mention that I had a jar of Goyoaga's Chocolate-Hazelnut Butter already made and in the fridge because I was afraid if this fact was known the jar wouldn't last until Friday -- my husband and daughter are chocolate fiends!). The best of all was the boule of Buckwheat Sweet Yeast Bread w/ Dried Apricots and Walnuts (I used pumpkin seeds so I could send slices in my daughter's lunch). This bread is incredible -- moist with a thin, crunchy crust and such a divine scent (molasses, orange zest, lemon zest, grated ginger, cinnamon...). What I really think is that Goyoaga's gluten-free recipes transcend this qualification to become just great recipes that are incidentally gluten-free. Sometimes good food is just good food -- no category or qualification is needed.
Her recipes are for the everyday, which are the recipes I find the most useful. The daily question: "What am I going to feed my family?" always needs answering. With Goyoaga's other recipes she relies on seasonal, whole food ingredients to bring nourishment and colour to her table, I found myself leaning on the recipes in her Pantry Staples to fill in the gaps. Just after Hurricane Dorian swept through Halifax, I found, like everyone else who had gone without power, that some of the dairy items in my fridge needed to be replaced. The first thing I did when the power came back on was to brew myself a good, hot cup of coffee and I used her Coconut Milk as my creamer (since she said it was her "go-to for coffee" in the recipe notes I thought I'd give it a try). Rich and creamy, her coconut milk was the perfect partner to my strong coffee and my daughter ended up having a bit of the "milk" in her cereal.
Another staple that I've fallen in love with is her quick Pickled Vegetable formula. When making her recipe for Spicy Chicken (I used tofu) Salad w/ Apple, Celery, and Pickled Vegetables I immediately got to work making her Pickled Fennel and Red Onion seasoned with fennel seeds, orange zest, and vanilla bean. A seemingly unconventional flavour combination but one that turned out to be so sublimely perfect. That signature anise flavouring of the fennel was so well-paired with the zest and vanilla bean, which somehow both mellowed and magnified the anise taste. Not only did we enjoy it with that salad but over the next week I would pull the jar from the fridge to steal a few pieces of fennel and onion to snack on or to throw in sandwiched or on crackers. When a recipe can fall into a daily food routine so seamlessly, you know it's one to treasure.
Goyoaga's Cannelle et Vanille Cookbook will be one that I keep returning to because the recipes suit the busy lives of families and of everyday cooking. I really love this book! Not to mention, this book is a boon for those looking for well-tested and extremely delicious gluten-free recipes.
Please note that this is an excerpt of a longer review posted to www.shipshapeeatworthy.wordpress.com
Many thanks to Penguin Random House Canada and Sasquatch Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
January 9, 2023
I have read the whole book and tried four recipes thus far. Each one has been EXQUISITE. The flavors are warm, somewhat unexpected, completely delicious. Each one has worked perfectly just as written. I love her emphasis on whole foods and the flavors and techniques coming from her Basque childhood. The only thing I'd caution is that the author's strength and weakness seems to be perfectionism. I don't think you could become such a fabulous gluten- and dairy-free baker without this trait! She endorses healing from her own eating disorder. Sometimes she uses language that's a little judgmental about eating dessert, for example. She also calls for making everything from scratch, including coconut milk! I only forewarn for others who might also be in recovery from disordered eating, take all of this with a grain of salt.
September 8, 2022
The book is gorgeous and everything I made was elevated and incredible. I had been tired of cooking and feel newly inspired. Highly, highly recommend, no matter if you're gluten free or not. I also noted that these recipes didn't dirty a million dishes. Yes! What we've made so far: Nicoise salad, ricotta gnudi, black rice bowls, pasta with cauliflower & greens, chocolate olive oil citrus cake, crispy chickpea, rice and broccolini bowls. Going to start baking this week. Working up to homemade pasta. Only downside is a fair amount of meat and fish in the main meals, if you're vegetarian.
January 3, 2021
I've been reading Aran's blog for so many years, it was a delight to read and cook with her with this stunning book in my hand. Recipes are well written, with thoughtful headnotes on each recipe, giving us a glimpse into the inspiration. Her techniques in bread baking have put not just beautiful new loafs in my belly, but new ways of thinking about building structure in crumb that I can take to other recipes. Do not miss the Nordic seeded bread, chicken with cider and apples, egg tostadas and tortilla de patatas. This book will be kept close at hand for inspiration.
September 2, 2019
This is a wonderful cookbook if your only issue is gluten. I run my own organic farm & as a result, spend a lot of time getting to know my food. Cooking from scratch is pretty much the norm for me. Before I knew what was wrong with me I was making many of the amazing recipes in this book. Now that I know I have an autoimmune disease, I follow an AIP (autoimmune protocol) diet which makes pretty much all of these recipes of limits. On top of that, before I knew I needed an ant-inflammatory diet, I found I needed a Low FODMAPs diet. So this means my diet can be pretty tough. Not sticking with it however, is not worth it. The pain, the exhaustion, the GI issues. Horrible. I'd rather live this incredibly restricted although very nutrient rich diet than live a life that I'd hardly call living.
Anyway, seriously, this book is awesome if you love to cook from scratch. I don't know about you, but I loath "cookbooks" that tell me to grab a can of this, a box of that, a bag of this, etc. It's just a processed food sh*t storm. Isn't cooking supposed to be about getting away from the toxic crap & reconnecting with ones food? I think so! While you're at it, be sure to visit your local farmers market, for fresh wholesome foods. You can meet your farmer & learn how they grow/raise their foods & decide if you want to support them. Note, that some farmers markets allow resellers, which I think is total BS, but I'm not the one running these things.
Anyway, (again), this book is fabulous. If you want to learn how to make your own cultured butter, nut milks, nut butters, mayonnaise, drinking vinegars, broths or stocks, home made pasta, gluten free sourdough starter - I love this! Plus there are your recipes for breakfasts, lunches, dinners, get togethers, etc. The book is filled with beautiful photos. I wouldn't call it "food porn" the photos are too classy for that.
If you are serious about cooking (or want to get serious) &/or are looking for a wonderful gift for a favorite Foodie, you just can't go wrong with this masterpiece.
Overall, I love it.
Anyway, seriously, this book is awesome if you love to cook from scratch. I don't know about you, but I loath "cookbooks" that tell me to grab a can of this, a box of that, a bag of this, etc. It's just a processed food sh*t storm. Isn't cooking supposed to be about getting away from the toxic crap & reconnecting with ones food? I think so! While you're at it, be sure to visit your local farmers market, for fresh wholesome foods. You can meet your farmer & learn how they grow/raise their foods & decide if you want to support them. Note, that some farmers markets allow resellers, which I think is total BS, but I'm not the one running these things.
Anyway, (again), this book is fabulous. If you want to learn how to make your own cultured butter, nut milks, nut butters, mayonnaise, drinking vinegars, broths or stocks, home made pasta, gluten free sourdough starter - I love this! Plus there are your recipes for breakfasts, lunches, dinners, get togethers, etc. The book is filled with beautiful photos. I wouldn't call it "food porn" the photos are too classy for that.
If you are serious about cooking (or want to get serious) &/or are looking for a wonderful gift for a favorite Foodie, you just can't go wrong with this masterpiece.
Overall, I love it.
February 7, 2020
Beautiful photos, gentle and honest writing, thoroughly described recipes (including both measurements and weights of ingredients). Aran Goyoaga, a trained pastry chef, is author as well as photographer, and the photos are beautiful and engaging. What drew me to this book was the promise of gluten-free recipes. The delicious-looking breads would be worth the purchase of this book if you were so inclined to bake your own bread. I am not motivated since I have nearby excellent gluten-free bakeries so the recipes that I want to try are savory dishes and desserts. In addition to the recipes, which is why most people are reading a cookbook in the first place, are the lovely personal notes Aran adds when she describes the recipes. We learn about her childhood, her family, why she cooks. Even more than that is the encouragement she gives to the reader to try preparing some of the dishes that might be unfamiliar. The reason I gave this book 3 1/2 stars (rounded up to 4) is because I only found five recipes I wanted to try.
November 23, 2024
This book reminds me of the saying "not all that glitters..." I bought this book on Amazon as I am a gluten free baker. While the images are pretty and the content filled with reminiscing, the main thing of the book which are the recipes fall short.
I have no idea why, as some reviewers say on Amazon how she gets 5 stars. In all honesty none of the recipes worked for me. I made the sandwich recipe twice. Both were thrown into the bin. The sones were dry an unedible, her dessert recipes come out either flat, or very dry and crumbly. I got so upset that I was wasting my precious gluten free flours are those are not cheap. Some of the ingredients, like the vanilla bean are very expensive yet she uses them in most of her recipes that call for vanilla. There are no alternative substitutions.
To summarize, do not invest in a book that is not geared towards real bakers. It might even make you doubt your true abilities as a cook. And finally read the lower star reviews. We are the real reviewers. I know I should have done that.
I have no idea why, as some reviewers say on Amazon how she gets 5 stars. In all honesty none of the recipes worked for me. I made the sandwich recipe twice. Both were thrown into the bin. The sones were dry an unedible, her dessert recipes come out either flat, or very dry and crumbly. I got so upset that I was wasting my precious gluten free flours are those are not cheap. Some of the ingredients, like the vanilla bean are very expensive yet she uses them in most of her recipes that call for vanilla. There are no alternative substitutions.
To summarize, do not invest in a book that is not geared towards real bakers. It might even make you doubt your true abilities as a cook. And finally read the lower star reviews. We are the real reviewers. I know I should have done that.
January 19, 2022
I am not a gluten avoider. But my partner is. So to my palate, I can’t quite believe how astoundingly good the recipes are. Specifically, the puff pastry? Flaky, crispy, buttery with none of the aftertaste or gummy texture that sometimes comes with gf baking.
I used the puff pastry to make raspberry turnovers and they were superb. I also made the gf bread w olives. Very good. I then modified w my own ingredients and made a date fennel bread, and then a hazelnut cinnamon loaf. And those results were nothing short of amazing.
There’s obviously a whole lot of R and D that goes into these recipes, and it shows. It is now the cookbook I reach for. Regardless of whether I’m cooking for my husband’s palate or mine.
Ms Goyoaga has written a cookbook that is a winner for all appetites.
I used the puff pastry to make raspberry turnovers and they were superb. I also made the gf bread w olives. Very good. I then modified w my own ingredients and made a date fennel bread, and then a hazelnut cinnamon loaf. And those results were nothing short of amazing.
There’s obviously a whole lot of R and D that goes into these recipes, and it shows. It is now the cookbook I reach for. Regardless of whether I’m cooking for my husband’s palate or mine.
Ms Goyoaga has written a cookbook that is a winner for all appetites.
November 15, 2024
This book brought joy back to my celiac child's life. It is worth its weight in gold for the puff pastry alone, but you'll find many other keepers out of it too. After being so dismayed by the less than palatable gluten free options for bread and treats, I armed myself with several highly recommended gluten free cookbooks. Aran's have consistently been among the best. The photos are gorgeous, and the steps are so, so clearly broken down, ensuring success. I especially appreciate cautions about avoiding certain pitfalls, as an assurance that things are going on the right track. I own this book, as well as her "Bakes Simple" and it has truly restored holidays for my child who was sad about a recent celiac diagnosis. Simply wonderful.
May 16, 2024
Don’t make the cinnamon rolls. Don’t even THINK of it.
I highly doubt the author TASTE tested every recipe. Like some of this stuff is BAD.
The best recipe is the banana bread ONLY if u modify it. Don’t waste your time with the gross sunflower butter icing. Just stop. Leave it out. Also don’t add sunflower seeds. Also only use 3 bananas instead of 4 because fourth one on top of the bread causes it to SINK into the bread and turn it soggy. Like what was she thinking!? Serve it with vanilla ice cream. Done. Everyone will love it.
Lots of good ideas but the amount of work to modify things so it actually tastes good instead of “healthy and pretty” is a headache.
I highly doubt the author TASTE tested every recipe. Like some of this stuff is BAD.
The best recipe is the banana bread ONLY if u modify it. Don’t waste your time with the gross sunflower butter icing. Just stop. Leave it out. Also don’t add sunflower seeds. Also only use 3 bananas instead of 4 because fourth one on top of the bread causes it to SINK into the bread and turn it soggy. Like what was she thinking!? Serve it with vanilla ice cream. Done. Everyone will love it.
Lots of good ideas but the amount of work to modify things so it actually tastes good instead of “healthy and pretty” is a headache.
October 10, 2019
Recipes I want to try from this book: Buckwheat Sweet Yeast Bread with Dried Apricots and Walnuts, because I love buckwheat flour in pancakes. One-Bowl Apricot and Olive Oil Cake, because I prefer to bake without butter, and she says it's a quick snack cake. Banana Bread with Sunflower Seed Icing, because I have been on a Quest for a good gluten free banana bread.
I saw that there is a recipe for Buckwheat crepes which I'm sure is good, but I already have a go-to pancake/crepe recipe. I may also try the Cinnamon Bun recipe.
I saw that there is a recipe for Buckwheat crepes which I'm sure is good, but I already have a go-to pancake/crepe recipe. I may also try the Cinnamon Bun recipe.
May 29, 2021
Sigh. I really need to write my own cookbook. When I find a cookbook that has the most awesome recipes and flavor combinations, usually it's stuff I can't feed my people, because allergies. When I read cookbooks and websites that take out all the allergens, they're usually foods my family isn't fond of.
This cookbook is beautiful and I've always loved Aran G's photography. Her approach is fresh and unpretentious, her recipes cozy but unique. But I'd have to change many things to make them work for us.
This cookbook is beautiful and I've always loved Aran G's photography. Her approach is fresh and unpretentious, her recipes cozy but unique. But I'd have to change many things to make them work for us.
June 24, 2023
Aran Goyoaga’s Cannelle et Vanille is an outstanding gluten free cookbook with a wide variety of recipes from salads, soup, marinated vegetables, hearty family meals that are easy to prepare, her delicious pizza recipe, wonderful sourdough bread recipes as well as other delicious yeast bread recipes, easy to stir up cakes , and the most wonderful Banana Bread with an especially delicious Sunflower Seed Icing! I highly recommend this high quality hard back book, and also love the author’s beautiful photography.
January 15, 2020
This cookbook inspires kitchen goals and life goals alike. Once you're sucked in by Aran's stunning photography and approachable recipes like "Rice Pudding with Plums," you'll soon find yourself attempting homemade nut milk, butter, gluten-free boule bread, and pasta. The perfect combination of elegance and practicality, I couldn't recommend this book enough.
January 4, 2021
A truly beautifully presented cookbook with wonderful inspiring images and recipes that are a delight to make and eat. So far I have loved the buckwheat sweet yeast bread with dried apricots and walnuts, the apricots in honey and saffron and the slow roasted salmon with fennel, citrus and harissa.
June 6, 2023
This is one of my fav cookbooks. It has recipes for gluten free bread that are tasty with perfect crust. I reach for this book frequently and think of it as something important for my household as the recipes are nourishing, tasty, and each special in its own way whether a simple recipe or a more complex one.
July 3, 2025
I am excited to keep returning to this cookbook. It’s my favorite kind of cafe-ish, bright, simple yet complex home-cooking. Checks all my boxes for aesthetics, flavor and novelty. It’s also great for using up all the gluten free flours in the pantry I have laying around from past projects!
5 stars for the recipes
4 stars for the writing - just kinda dry and shrug-ish
5 stars for the recipes
4 stars for the writing - just kinda dry and shrug-ish
February 2, 2020
Love this book so much. The bread and apple cider donuts are just incredibly delicious. It's also so good that whole grain gf flours are used in most recipes too, instead of empty white grains. Best gf cook book I've come across in years.
September 14, 2020
There is something lovely about simplicity in cooking.
This book is straight to the point in showing how simple it is to make something delicious~ I recommend it and will delight myself in going back to it again and again~
This book is straight to the point in showing how simple it is to make something delicious~ I recommend it and will delight myself in going back to it again and again~
March 4, 2021
Goyoaga created a beautiful, approachable, and comprehensive introduction to the Basque region through a gluten-free lens. It's a cookbook for everyone, but my ability to cook and enjoy all recipes made the experience very special. The resources page is especially helpful.
January 15, 2020
Best cookbook I've read in years. Hands down!
March 21, 2020
Simple, flavorful food with a Basque influence and a Pacific Northwest sensibility. You don’t have to be gluten-intolerant to appreciate these recipes. Everything I made was really good, including the roasted cauliflower and hazelnut pasta, the apple cider braised chicken, and the slow-roasted harissa salmon. I tried a couple of pizzas but didn’t want to make the gluten free crust and substituted store-bought pizza dough. Given the nuanced flavors of the pizza toppings, I think a lighter homemade crust would have been better. Overall highly recommended.
July 3, 2020
These recipes sound yummy. But they are a lot more work than I’m willing to do.
August 25, 2020
Inventive, delicious, varied!
January 19, 2021
Beautifully photographed book of whole food dining !
November 19, 2021
I like the Mix and Match Granola recipe.
December 22, 2021
another beautiful cookbook by Aran ! 4stars bc not many vegan options
May 29, 2022
Spent an overcast Saturday reading cookbooks. This one is a stunner I first saw at a friend’s house. Many recipes have been tagged for future experimentation!
March 19, 2023
I absolutely love this cookbook. She has written some amazing recipes that are easy to follow and very delicious. A very exciting find for someone who has to eat gluten free and loves to bake!
Displaying 1 - 30 of 38 reviews