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by Lisa Stander-Horel (Author), Arthur Schwartz (Foreword by)
This is the promise Lisa Stander-Horel made when her family went gluten-free more than a decade ago. Now Nosh on This presents more than 100 gluten-free recipes inspired by the classics Lisa grew up helping her mother make--and the bakery and store-bought favorites she and her family missed the most. Here are Mom's Marble Chiffon Cake, Black & White Cookies, O'Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave!
Along with every dessert recipe you might desire, Nosh on This also includes:
- A Baked Savories chapter, with instant classics like Corn Bread Challah Stuffing
- An Out of a Box chapter that shows you how to get the most out of a cake mix
- A comprehensive introduction to gluten-free flour (including the Nosh all-purpose blend that can be used in each recipe) and other essential ingredients
- Color photographs and valuable tips throughout.
With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.
Author Biography
Lisa Stander-Horel and Tim Horel are the writing and photography team behind the baking blog Gluten Free Canteen. The authors have been experimenting with gluten-free baking recipe development for over a decade. Their work has been published in Living Without magazine and a variety of online publications including Salon, Huffington Post, Joy of Kosher, GourmetLive.com, BlogHer Food, and more.
Former restaurant critic and executive food editor of the New York Daily News, Arthur Schwartz is an award-winning cookbook author, including his last Jewish Home Cooking: Yiddish Recipes Revisited, which was named best American-subject cookbook by the International Association of Culinary Professionals (IACP) and was nominated for a James Beard book award. He is acknowledged as one of the country's foremost experts on food, cooking, and culinary history. He has a weekly show on WHDD, Robin Hood Radio, an NPR affliate in Sharon, CT.
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