cover image The Dairy-Free and Gluten-Free Kitchen

The Dairy-Free and Gluten-Free Kitchen

Denise Jardine. Ten Speed, $19.99 trade paper (208p) ISBN 978-1-60774-224-1

For anyone with food allergies or intolerances, or dietary restrictions, this earnest volume—an expansion of the author’s 2002 book, Recipes for Dairy-Free Living, with 50 new recipes—is a helpful resource. In addition to being dairy-free and gluten-free, its 150 recipes all feature a “free of” key showing which other common dietary red flags (eggs, soy, nuts, sugar) it avoids. While there are plenty of vegetarian entries (like mushroom kale lasagna and grilled polenta with vegetable ragout) there are also dishes for those who crave fish, poultry, and meat—including salmon cakes with kiwi-papaya salsa; chicken with potato and leek in tarragon cream; and lamb tagine with dates. Side dishes include wild lemon pilaf with currants, with accompaniments like olive anchovy tapenade. For dessert there’s a pumpkin cheesecake and a chocolate orange pudding with soy velvet whipped cream. Rounding out the book is a selection of basic formulas for such substitutes as gluten-free flour mix and a dairy milk alternative, which arm readers with tools they can use in a variety of recipes. (Jan.)