1/8

Artisanal Gluten-Free Cooking

By Kelli and Peter Bronski (The Experiment, 2012)

In this expanded second edition (it first came out in 2009), this book maintains its must-have status for GF cooks. I appreciate the updated notes, like replacing an orange-roughy recipe (now an overfished and unsustainable seafood) with tilapia, plus helpful cooking tips to take down any intimidation factor. Nice design, too, with some beautiful photos (though I would have liked more).

Mouthwatering titles: Brussels Sprouts and Tofu Fried Rice; Peanut Butter Chocolate Bars.