Whole and Gluten-Free

The Whole Foods Kitchen

Non-Fiction - Cooking/Food
30 Pages
Reviewed on 08/01/2013
Buy on Amazon

This author participates in the Readers' Favorite Book Review Exchange Program, which is open to all authors and is completely free. Simply put, you agree to provide an honest review an author's book in exchange for the author doing the same for you. What sites your reviews are posted on (B&N, Amazon, etc.) and whether you send digital (eBook, PDF, Word, etc.) or hard copies of your books to each other for review is up to you. To begin, click the purple email icon to send this author a private email, and be sure to describe your book or include a link to your Readers' Favorite review page or Amazon page.

This author participates in the Readers' Favorite Book Donation Program, which was created to help nonprofit and charitable organizations (schools, libraries, convalescent homes, soldier donation programs, etc.) by providing them with free books and to help authors garner more exposure for their work. This author is willing to donate free copies of their book in exchange for reviews (if circumstances allow) and the knowledge that their book is being read and enjoyed. To begin, click the purple email icon to send this author a private email. Be sure to tell the author who you are, what organization you are with, how many books you need, how they will be used, and the number of reviews, if any, you would be able to provide.

    Book Review

Reviewed by Kristie Ingerto for Readers' Favorite

The Whole Foods Kitchen: Whole and Gluten-Free by Rachel Ramey includes recipes for those following a whole and gluten-free diet. Ramey begins with a brief explanation and how-to for converting recipes to gluten-free and also tweaking recipes. Following this are recipes which are divided into chapters by the type of food they contain. The chapters include: breakfast, major meals (main dishes), soups and sides, and desserts. A few of the recipes included are potato-chicken bake, red lentil sauce, brown rice risotto, and chocolate chip cookies. However, these are not the typical recipes you may already have by these names as Ramey's recipes include whole and gluten-free ingredients.

Rachel Ramey provides easy to understand explanations and simple, straight-forward recipes. Each of the recipes uses few ingredients and do not appear to be time consuming. I find the tweaking recipes chapters to be very helpful as they tell you how to make a favorite dish such as chili whole and gluten-free. I love that this chapter is included in this book.

This cookbook is short and contains about twenty-five recipes; however, for having only a small number of recipes, they are nicely varied. Ramey’s cookbook is a good choice for someone trying to get started with following a whole and gluten-free diet or for someone looking to supplement the recipes they may already have.