I am in a book

Several years ago, I contributed to an encyclopedia, and it was recently released. It was one of my first entries into publishing, and it really helped me learn the ropes. At first writing is fun, then it is annoying, then it becomes painful, and one can easily become enraged, depressed, and discover all sorts of new and interesting forms of procrastination. (This cycle may vary, person to person, but I have yet to meet anyone who hasn't been at least mildly afflicted.)

I met Mimi Sheraton, former New York Times food critic, who was asked, "Are there any projects you have given up on?"
 Mimi replied coolly, "yes all of them."

This very simple reply, by a very seasoned* writer, has stuck with me and helped me mentally hurdle obstacles that seemed insurmountable. I sort of mentally carry Mimi around and allow myself to give up on a project - but never allowing myself to delete or burn it - and then come back to it after some time has passed. If I have a deadline, that sometimes means a day or two. Other projects... well let's just say I have a lot more "draft" posts and half-baked* stories than completed ones. But that is also sort of great. Sometimes it's helpful to walk, talk, or write out an idea that needs to get out of the way of my better one.

So while I added less than 1000 words to this book, I am really proud of the research and recipes, as well as the opportunity to be part of a book titled: They Eat That?

As an added bonus Marion Nestle did a little write up about it.

*I still find it hard to edit out puns. I love them!

Caseus, a shop, a book, a give-away

Caseus means home. Ok, not really, it's Latin for cheese. But the book, Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story, strikes a balance and feels like home, weird uncle included.

I am totally biased. The author is a friend, and I helped test many of the recipes that don the pages, but you should keep reading because it's that good. There is a warmth and familiarity - the photos feel like you are thumbing through an old Time Life book, and are juxtaposed recipes that talk at and with you. (There are several fonts used throughout, one for the recipes, and others for tips, techniques, and stories.) So old-timey photography - check. Conversational writing - check. Oh and then there is the mildly lewd opening quote referencing a copy of Playboy. Weird uncle - check.

Caseus is filled with too many contradictions. It shouldn't work, but it does. There is a blending of family, friends, co-workers, personal favorites, restaurant classics, side-stories, gourmet and high-end ingredients peppered throughout comfort foods. On my second visit to the restaurant and cheese shop I saw t-shirt-and-jeans lunch goers enjoying an amazing grilled cheese, next to a couple in 3-piece suits celebrating with a bottle of very nice champagne. It shouldn't work, but it does, and Jason has done a pretty astounding job of capturing it, with humor, throughout 160 pages.

Mac n Cheese

Beef and Veal Stock - yes, the bovine are swimming

These staff and family profiles one of my favorite parts

Casoulette - this shot reminds me of 2008's fall bacon club

Really beautiful watercolors

A close up of the back wall in the cheese shop, covered with cheese stickers

Are you intrigued? Is your mouth watering? Do you want a copy... for free?!

Here are the rules. Follow them, and you are on your way to winning a copy of your own.

Book give-away rules:
-post a comment and tell me what your favorite cheese is
-one entry per person
-entries must be received before 10am on Friday, March 23
*Gluten-free special - if you win, I will convert 3 gluten-filled recipes of your choice, into gluten-free recipes

Essential Gluten-Free Restaurant Guide 5th Edition

About a month or two ago I received a free copy of the new Triumph Dining The Essential Gluten-Free Restaurant Guide, 5th Edition. I have been sitting on doing a review for that long. Mainly I haven't used it enough to give a fair review (I don't have the funds to be going out a ton) and the places I want to go out to eat are smaller places that are not in the guide. That said, I have used it more than I expected, mainly because I am in a new city and its been helpful to find new places and be reminded of old standbys that are close by.

The book is structured into three sections:
-general information about gluten-free dining out 
-state-by-state listing of restaurants that offer gluten-free menus or are able to provide gluten free meals
-alphabetical list of chain restaurants that have gluten-free menus or gluten-free options

General Information
This section was surprisingly awesome. It provided really good, honest information about going out to eat and how to successfully and appropriately convey what one can or cannot eat. The author discussed his first-hand problems and issues in the opening - a nice personal touch. The book clearly is meant to work with Triumph Dining Cards, which is a logical pairing for the company, but its not overly pushy.

State-by-State Listings
I have actually used this more than I first thought I would. Being new to the D.C. area it has been a great way to become a bit more familiar with some options. On more than one occassion I have thought about just storing it in the car rather than on my bookshelf because I think it would be a lot more useful there.

Alphabetical List of Chain Restaurants
This is helpful for getting a lay of the corporate food land in terms of gluten free options. Probably not my first choice, but again really helpful when traveling.

Other helpful bits
The symbols and short hand notations about price and gluten free accommodating restaurants vs. ones with gluten free menus is really helpful. As is the information about remembering that businesses and restaurant practices can and do change and its important to always ask and check ahead by calling and then re-asking servers about dietary concerns.

Overall, I probably would not have purchased this book for myself. When I go out to eat I am mostly looking for cheap, local eats. Chain restaurants tend to be more expensive and not what I am interested it. That said, This book will be with me for road trips. I will pack it with my car maps for certain. It probably falls under the good-gift-category for someone newly diagnosed, a person that just moved to a new part of the U.S. or someone who travels a lot.

Resources: Gluten-Free Books

I love cookbooks. I inevitably gravitate towards them in any new or used bookstore. Flipping through dogeared pages with stains and crumbs accompanying well-used recipes makes me smile - notes in the margin are even better. (Yes, I wash my hands afterward. Crumbs are sneaky devils.)

I grew up with the large, red 3-ring bound Better Crocker, a hardcover Joy of Cooking and a paperback version of The Frugal Gourmet, that would always open to the hummus recipe. My culinary tomes expanded when I took a cooking class, and later one on cake decorating, in high school. We worked nearly exclusively out of a plaid-bound Better Homes and Gardens Cookbook. Even though most of my recipes now come from new books, or blogs, I find myself looking for old copies of these four books. There is something about wanting to (re)create the dishes of childhood that is more than enticing, its compelling. I have tracked down 2 of the four, but am still on the look out for Betty and Mr. Smith.

When it comes to gluten free, here are my top go-to grabs:

Celiac Disease: A Hidden Epidemic
Dr. Peter Green
This is a good book that talks about science but without scientific terms. No recipes, but interesting information to help get ones head around what celiac is, isn't and how to talk to doctors and other people about it. (I now do a little puppet show with my fingers as small intestinal villi. I am a hoot at parties.)

The Gluten-Free Gourmet
Bette Hagman
This was one of, if not the first, gluten free cookbooks. Its been republished a bunch and you will notice that almost all gf recipes start with her flour mix or an adaptation thereof. She tends to use a lot of powdered milk in her breads, which I am not a huge fan of, but its a good starting point.

Gluten-Free Girl: How I Found the Food That Loves Me Back... & How You Can Too
Shauna James Ahern
All of the recipes in the book are on her blog: http://glutenfreegirl.blogspot.com/
The book is written like a memoir/novel with recipes thrown in here and there.
I do not like her writing style and she often uses expensive, obscure ingredients and her book isn't indexed well, so its a pain. Just search her sight if you are looking for something.
She does have a lot of recipes, so its worth looking at.

Gluten-Free Baking
Rebecca Reilly
I like this book a lot and have found myself going to it first for recipe ideas and basic cake structures.

Healthy Gluten-Free Cooking
Darina Allen
This is written by a woman who studied in Ireland but has a lot of Australian/New Zealand recipes or influences. Because it is not US-based, they have both the weight and volume of measurements.
There are some odd recipes, but even though I don't cook from them regularly, they do inspire me. All of my pancake attempts have been based off this book and they have a fantastic breakfast bar recipe that freezes well. (I make these when I am traveling and unsure about early morning food options.)