There's no doubt that gluten-free has joined the list of trendy foodie hyphenates, like free-range, sustainably raised, and local and organic (the hyphens are invisible, but you know they're there). Only problem is, most of the ensuing glut of gluten-free cookbooks reads like punishment, filled with recipes for undelicious things and pale substitutes for the things you miss most. Until now.
Kristine Kidd, the former food editor for Bon Appetit magazine, has just penned "Williams-Sonoma Weeknight Gluten Free" (Weldon Owen, $29.95, 224 pages) -- and she has celiac disease. So it's hardly surprising that every page in this cookbook offers something tempting and delicious, with photos that will make you head straight to the kitchen. It's divided into meatless entrees (Thai-style tofu and butternut squash curry, for example, and a Provencal flatbread made with chickpea flour) and seafood, poultry, red meat and dessert dishes.
It may be billed as a gluten-free cookbook, but even people who eat wheat with wild abandon will be tempted by dinners such as Arctic char with kale and sweet potatoes, or grilled chicken with salsa verde and white beans. Some of the salsa verde is brushed on the chicken breasts before grilling; the rest is drizzled over the finished chicken, served with a mixture of rinsed, drained white beans and halved cherry tomatoes.
1/2 cup extra-virgin olive oil
1/3 cup minced fresh flat-leaf parsley
3 green onions, thinly sliced
1-1/2 teaspoons grated lemon zest
1-1/2 tablespoons lemon juice
Kosher salt, freshly ground pepper
Combine the oil, parsley, green onions, lemon zest and juice. Season to taste with salt and pepper. Use immediately or cover and refrigerate up to 3 days.
-- "Weeknight Gluten Free"