I just finished a book on Saturday, and I really enjoyed it. It was called Bread and Wine by Shauna Niequist. The rave reviews you may have already read are not to be ignored.
She had to adopt a gluten-free diet, for her husband, but instead of making a big hairy deal about it, she just rolled with it. Her attitude is extremely positive and relaxed. Her recipes are down-home and not terribly difficult, such as Annette's Enchiladas or Mango Chicken Curry. A good many are stylish and will stretch the average homemaker's cooking abilities (and maybe your budget), like Turkey Burgers a la Donald Trump's chef, or Sullivan Street Bread. Many- but not all- of her recipes are gluten-free, and there is a valuable chapter on every-night weekday meals, which speaks to special diets and is very helpful for meal planning in a simple, budget-friendly, special-gluten-free diet-friendly way.
I jotted down a few notes on What I like about Shauna's writing.
She's articulate, without going on and on (and on). I loved the chapter "Delicious Everywhere" about travel and the food of many cultures. She has traveled so very many places, like France and Africa and South America and New York City, and has great wisdom to share from her experiences. I also loved the recounting of her visit to Mexico for a family vacation to catch a break from Michigan in the dead of winter, in which she explores the importance of a break from technology, entitled, "Swimming in Silence."
I can't wait to try her recipe for breakfast cookies, which include almond meal, chocolate chips, and shredded coconut. I already made a version of her Gaia cookies recipe, and blogged about it, here. The recipe for roasted broccoli near the end sounds to die for.
Check out this book, Bread and Wine. And read it, especially if you love cooking or foodie books, or if you just simply like Shauna's writing style. I'll probably give you my copy before you get a chance, since I'm as enthusiastic about this one as I was about Cold Tangerines. And we all know what happened to my copy of Cold Tangerines. I would say the only thing I had reservations about would be the time-money efficiency of a few of the recipes in the book. I love food-writing, and I love the simple sophistication of these two foodies, who I've mentioned before.
Also wanted to mention that we had a GREAT weekend...
We visited my parents' cabin for dinner Saturday.
And the girls spent the afternoon there.