Posted 9/29/2012 4:20:26 AM
(Paperback) For me, this book focuses less on praccital gluten-free vegetarian cooking and more on how to use alternative grains. A huge number of the recipes rely on ingredients like teff or millet delicious additions, but expensive and not something I can afford to cook with every day. Recipes also include hard-to-find ingredients like maca powder or Bhutanese red rice. I'm sure Madagascar pink rice is delicious, but I'm also sure none of my local markets carry it. Other recipes, like the smoothies and sides, are accessible (and tasty!), and I love the short sushi chapter, but I was hoping for more dishes like those. In the end, this isn't going to be a cookbook I reach for often.