Search:

Type:

Format:

Library:

[ 2 filters applied ]

Back To Results
Showing Item 1 of 1

Student's gluten-free cookbook for dummies Cover Image

Book

Book

Student's gluten-free cookbook for dummies

McEachern, Nancy. (Author).

Summary: Want to create classic college meals like pizza and pasta-- gluten-free? This guide gives you recipes for making healthy and hearty gluten-free meals and points out how to save time and money for meals, snacks, and party foods --

Record details

ISBN: 9781118485842 (pbk.)
ISBN: 111848584X (pbk.)
ISBN: 9781118502389 (ebk.)
ISBN: 9781118502396 (ebk.)
ISBN: 9781118502426 (ebk.)
ISBN: 1118502388 (ebk.)
ISBN: 9781118502389 (ebk.)
ISBN: 1118502396 (ebk.)
ISBN: 9781118502396 (ebk.)
ISBN: 1118502426 (ebk.)
ISBN: 9781118502426 (ebk.)
Physical Description: print
xxii, 338 p. : ill. ; 24 cm.
Publisher: Hoboken, NJ : Wiley, c2013.

Content descriptions

Bibliography, etc. Note:	Includes bibliographical references (p. [317]-318) and index.
Formatted Contents Note:	Introduction -- Getting started with gluten-free cooking -- Preparing gluten-free goodies -- Going beyond three squares -- The part of tens.

Search for related items by subject

Subject:

Gluten-free diet Recipes
Quick and easy cooking
College students

Search for related items by series

--For dummies

Available copies

1 of 1 copy available at Kirtland Community College.

Holds

0 current holds with 1 total copy.

Place Hold Add to basket Print Email Permalink Disable Highlighting

Show Only Available Copies

Location

Call Number / Copy Notes

Barcode

Shelving Location

Status

Due Date

Kirtland Community College Library

RM 237.86 .M343 2013

30775305473812

General Collection

Available

-

► Summaries & More

► Awards, Reviews, & Suggested Reads

▼ Additional Content

Author Notes

Table of Contents

Summary

Syndetic Solutions - Table of Contents for ISBN Number 9781118485842

Student's Gluten-Free Cookbook for Dummies

Student's Gluten-Free Cookbook for Dummies

by McEachern, Nancy

Rate this title:

vote data

Click an element below to view details:

Table of Contents

Author Notes

Table of Contents

Student's Gluten-Free Cookbook for Dummies

Section	Section Description	Page Number
	Introduction	p. 7
	About This Book	p. 1
	Conventions Used in This Book	p. 2
	What You're Not to Read	p. 3
	Foolish Assumptions	p. 3
	How This Book Is Organized	p. 4
Part I	Getting Started with Gluten-Free Cooking	p. 4
Part II	Preparing Gluten-Free Goodies	p. 5
Part III	Going Beyond Three Squares	p. 5
Part IV	The Part, of Tens	p. 5
	Appendixes	p. 5
	Icons Used in This Book	p. 5
	Where to Go from Here	p. 6
Part I	Getting Started with Gluten-Free Cooking	p. 7
Chapter 1	Gluten-Free 101	p. 9
	Getting Familiar with Gluten	p. 9
	Finding Gluten's Hideouts	p. 10
	Food stuff: Discovering gluten's natural habitat	p. 11
	Choosing booze you can use	p. 12
	Making sure medications are gluten-free	p. 13
	Avoiding gluten in cosmetics and hair and skincare products	p. 14
	Choosing Naturally Gluten-Free Foods	p. 15
	Staying Nourished on a Gluten-Free Diet	p. 16
	Socializing in a Gluten-Loving World	p. 17
	Preparing Gluten-Free Meals	p. 18
	Shopping smart	p. 18
	Setting up your kitchen	p. 19
	Get cooking!	p. 19
	Finding Support and Reliable Information	p. 20
Chapter 2	Why Go Gluten-Free?	p. 21
	Addressing Medical Concerns	p. 21
	Treating celiac disease	p. 22
	Handling gluten sensitivity or an allergy	p. 22
	Managing an autoimmune disorder	p. 23
	Improving other medical conditions	p. 24
	Maximizing Athletic Performance	p. 24
	Improving General Health	p. 25
	Making better food choices	p. 25
	Losing weight	p. 27
Chapter 3	Jumping Over Health Hurdles	p. 29
	Knowing (and Getting) Proper Nutrition	p. 30
	Getting enough fiber	p. 30
	Supplementing vitamins and minerals	p. 31
	Exploring the Symptoms of Gluten Intolerance	p. 32
	Identifying Food Intolerances	p. 34
	Trying an elimination diet	p. 34
	Undergoing blood tests and allergy testing	p. 37
	Addressing Your Issues with Specific Foods	p. 38
	Ditching dairy	p. 38
	Breaking up with eggs	p. 38
	Saying sayonara to soy	p. 39
	Overcoming Emotional Obstacles	p. 39
	Handling shock and denial	p. 40
	Accepting your situation	p. 41
	Sticking with It	p. 41
Chapter 4	Surviving Social Situations	p. 43
	Informing Family and Friends	p. 43
	Educating without lecturing	p. 44
	Daring to date while gluten-free	p. 45
	Relating to roommates	p. 45
	Going Out on the Town	p. 46
	Eating at restaurants	p. 46
	Attending parties and potlucks	p. 48
	Considering catered events	p. 49
	Overcoming the Trials of Traveling	p. 49
	Packing for road trips	p. 49
	Researching your route and destination	p. 50
	Enjoying gluten-free airport fare	p. 50
Chapter 5	Savvy Gluten-Free Shopping	p. 53
	Preparing to Stock Up	p. 53
	Stretching Your Dough	p. 54
	Getting the most from local stores	p. 55
	Shopping online	p. 56
	Decoding Food Labels	p. 57
	Making sense of what a label says - and doesn't say	p. 57
	Considering contamination	p. 59
	Making decisions	p. 59
Chapter 6	Prepping Your Space for Gluten-Free Cooking	p. 61
	Sharing the Kitchen with Gluten	p. 62
	Storage: Going for the top shelf	p. 62
	Claiming your stuff	p. 62
	Food preparation: Keeping it clean	p. 63
	Equipping Your Kitchen	p. 64
	Resources	p. 65
	Cookware and bakeware	p. 65
	Electrics	p. 66
	Other tools	p. 67
	Gathering Basic Foods	p. 68
	Filling the pantry	p. 68
	Filling the fridge	p. 70
	Packing the freezer	p. 71
	Stocking Shortcuts	p. 71
	Using an all-purpose gluten-free flour blend	p. 72
	Purchasing polenta	p. 72
	Baking with mixes	p. 73
	Using premade products	p. 74
	Storing Produce	p. 75
	Deciding to let your veggies chill or hang out	p. 76
	Figuring out what to do with fruit	p. 77
Part II	Preparing Gluten-Free Goodies	p. 79
Chapter 7	5 Minutes or Less: Grab-and-Go Breakfasts	p. 81
	Throwing Together No-Cook Breakfasts	p. 82
	Getting a Smooth Start with Breakfast Beverages	p. 88
	Cooking Quick Breakfasts	p. 93
Chapter 8	20 Minutes 'til Mealtime: Hearty Breakfasts	p. 101
	Cooking Up Sweet Comfort Fare	p. 102
	Getting an Egg Up with Savory Breakfasts	p. 111
Chapter 9	5 Minutes or Less: Quick Lunches	p. 123
	Staying Cool with No-Cook Lunches	p. 124
	Making a Heat-and-Eat Meal	p. 134
Chapter 10	25 Minutes 'til Mealtime: Satisfying Sit-Down Lunches	p. 147
	Serving Up Salads and Vegetables	p. 147
	Building Better Burgers and Sandwiches	p. 156
Chapter 11	10 Minutes or Less: Eat-on-the-Go Dinners	p. 163
	Tossing It in a Tortilla	p. 163
	Sizzling Stir-Fries	p. 171
Chapter 12	30 Minutes 'til Mealtime: Dinner Entrees	p. 183
	Picking Pasta for Dinner	p. 184
	Cooking gluten-free pastas	p. 184
	Preparing spaghetti squash	p. 185
	Grilling with Gusto	p. 191
	Making Casseroles and Marvelous Main Dishes	p. 196
Part III	Going Beyond Three Squares	p. 211
Chapter 13	Sensational Soups, Salads, and Sides	p. 213
	Supping on Soups	p. 214
	Sassy Side Salads	p. 220
	Topping you greens	p. 220
	Making croutons	p. 221
	Simply Sophisticated Sides	p. 228
	Pairing sides with main dishes	p. 228
	Cooking fresh veggies	p. 228
	Picking and preparing corn on the cob	p. 229
Chapter 14	Smart Study Snacks	p. 243
	Enjoying Simple Snacks	p. 243
	Amazing Energy Bites	p. 254
Chapter 15	Dazzling Desserts	p. 261
	Assembling a Sweet Treat in a Snap	p. 262
	Devoting Time to Special Desserts	p. 270
	Jazzing Up Gluten-Free Mixes	p. 276
Chapter 16	Resurrecting Leftovers and Prepping Ahead	p. 281
	Storing Leftovers	p. 282
	Packing up leftovers	p. 282
	Knowing how long to save food	p. 283
	Planning New Meals with Leftovers	p. 283
	Using Leftover Groceries	p. 285
	Getting more mileage from partially used canned goods and sauces	p. 286
	Refreshing stale bread and crackers	p. 289
	Reviving aging vegetables	p. 290
	Saving shriveling fruit	p. 291
	Redirecting desserts	p. 292
	Prepping Ingredients Ahead of Time	p. 292
Part IV	The Part of Tens	p. 295
Chapter 17	Ten Tips for Going to College Gluten-Free	p. 297
	Tour Colleges	p. 298
	Peruse Policies	p. 298
	Canvass the Cafeteria	p. 299
	Address Administrators	p. 300
	Connect with Other Gluten-Free Students	p. 301
	Gather Groceries	p. 301
	Research Restaurants	p. 301
	Order Online	p. 302
	Call or Write Home	p. 302
	Move Out	p. 302
Chapter 18	Ten Simple Ways to Make a Recipe Gluten-Free	p. 303
	Omit Ingredients	p. 304
	Replace the Flour	p. 304
	Keep It Together with Xanthan Gum	p. 305
	Add Moisture to Baked Goods	p. 306
	Use Alternative Breading Options	p. 306
	Make Gluten-Free Ingredients	p. 306
	Get Saucy	p. 307
	Swap Out Other Common Allergens	p. 308
	Replacing eggs	p. 308
	Swapping out milk	p. 308
	Getting rid of butter	p. 308
	Try Alternative Grains	p. 309
	Reference Gluten-Free Recipes	p. 310
	Experiment	p. 310
Chapter 19	Ten Favorite Gluten-Free Product Lists	p. 311
	Breakfast	p. 312
	Bread	p. 312
	Tortillas	p. 313
	Crackers	p. 313
	Pasta	p. 314
	Pizza	p. 314
	Soups	p. 314
	Convenience Meals	p. 315
	Flours and Mixes	p. 315
	Flours	p. 315
	Baking mixes	p. 316
	Sweets	p. 316
Appendix A	Resources	p. 317
	Magazines and Books	p. 317
	Apps	p. 317
	Blogs, Groups, and Forums	p. 317
	Restaurant Locators	p. 318
	Deal Sites	p. 318
Appendix B	Metric Conversion Guide	p. 319
	Index	p. 323

► Shelf Browser

► MARC Record

Back To Results
Showing Item 1 of 1