Product Details

• Amazon Sales Rank: #18131 in Books
• Published on: 2006-10-27
• Released on: 2006-10-27
• Original language: English
• Binding: Paperback
• 170 pages

Customer Reviews

Great Cookbook!
This cookbook is a breath of fresh air for me and for my family! The recipes are clear, realistic, and uncomplicated. No weird ingredients to chase after. And her flour mixture makes recipes taste "normal." It's been fun to try new things, and my friends have loved making recipes we can all enjoy.

Just as valuable as the recipes are her comments about her experiences and the good humor she brings to daily life as a celiac. She shares just the right balance of honesty and encouragement. The explanations at the front of the book about celiac desease, do's and don'ts, references, etc. are good for synthesizing what I already knew and for sharing with friends and family so they can understand too. Great cookbook!

Happy Celiac Cook

With Jules flour recipe, the kitchen just reopened!
I've known for nearly 20 years I was allergic to wheat, but I cheat, far too much. The down side was that I stopped baking. I stopped experimenting in the kitchen.

Now, with this amazing flour recipe, I can throw open the doors to my kitchen and cook with abandon! She has put the excitement back into cooking for me. THANK YOU!

And to top it off, the graham crackers taste better than store bought! I can't wait for a full line of Nearly Normal in the grocery store!

Finally, good-tasting, easy, wheat/gluten-free recipes
For the true celiac, this book is heaven sent. M wheat allergy causes nasal/bronchial problems only, so frustrated with tying to eat wheat-free, I always gave up and went back to craved wheat products: pasta, bread, baked goods, and put up with the runny nose and frequent `colds.' Coming into the high-allergy season, I gave Nearly Normal Cooking a try, and finally, this book has kept me happily wheat free. Jules Shepard is a celiac who has developed recipes over a lifetime of trying to find something good to eat, and indeed, her recipes are as close to normal as I can imagine. The pecan-crusted fish is fine restaurant and guest fare; the muffins, pizza, and other usual no-no's are tasty and satisfying; and there are general recipes that are simply just plain good eating, whether or not they ever would have involved wheat!

Jules Shepard, whose credentials as a successful career woman are impressive, is not an intended chef! She is a celiac who has succeeded in balancing family preferences with medical necessities. The book includes a brief history of her personal experiences in discovering the root of long-term misdiagnosed illness and her exceptional response to it, resulting in this book, and perhaps helping people sort out their own dietary needs.

Best of all, this is an on-going effort. Her website updates this book and will include new recipes as she uncovers them. BUY THE BOOK~AND LET HER KNOW YOUR EXPERIENCES!