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Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients (Anglais) Broché – 3 février 2015

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Revue de presse

“Nancy Cain’s Against the Grain is the first and only cookbook I’ve ever seen to take gluten-free baking to a natural place. Finally! This is what the world has been longing for: a collection of recipes that doesn’t use processed, expensive, and hard-to-source ingredients. Her work is thorough, insightful, and above all, fun. Taking well-loved classics and giving them a makeover, she never sacrifices flavor and texture in pursuit of her easy-to-make gluten-free alternatives.”
—Sarah Britton, author of My New Roots

Présentation de l'éditeur

Revolutionary all-natural recipes for gluten-free cooking--from the owner of Against the Grain Gourmet.

Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes.
     For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you're making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you'll be able to use ingredients already in your pantry or easily found at your local supermarket.
     With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.

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Commentaires client les plus utiles sur (beta) HASH(0x8f25c0cc) étoiles sur 5 71 commentaires
16 internautes sur 18 ont trouvé ce commentaire utile 
HASH(0x8eb66774) étoiles sur 5 Star Downgrade: Recipes don't seem to be extensively tested 23 mars 2015
Par Angie W. - Publié sur
Format: Format Kindle Achat vérifié
UPDATE 2/14/16 2 things to add: 1) Puff Pastry Croissants-- After making these several more times in various ways, I determined that doubling the recipe and using a measuring cup to simply scoop a large plop of the dough on the parchment paper makes for 6 very good sandwich rolls that tastes like buttery croissants. 2) I have now also made the Tater Doughnuts with Silky Chocolate Glaze. SO great. Just so great. The glaze tastes exactly like a doughnut store's chocolate glaze and makes what would be a good doughnut just absolutely great.

UPDATE 3/29/15 I have downgraded this book to just 4 stars. I just tried a 5th recipe and it was a complete mess. I made the Puff Pastry Croissants, and the batter was nowhere near what was described and shown in the picture in the book. I ended up having to add an additional egg to make the batter anywhere near thin enough to pipe, and it was such a gluey mess that it in no way would be able to be piped in a back and forth motion. You can see my simple swipe in the pictures below. The end product tastes good, but the recipe itself was a fail.

I somehow think that the author didn't actually have people test her recipes extensively in home kitchens. I live near Seattle, and have a different climate than she does, so perhaps that plays into how badly her recipes are working for me. However, I weigh all of my ingredients, use the same flours that she does, follow the directions religiously, and they still aren't turning out. I don't want to have to modify every recipe to work-- I want it to actually work on the first try.

ORIGINAL REVIEW: I hesitate between giving it a 4 or 5 stars, but ultimately gave it 5 because the not-great things are vastly outweighed by the great things. I have Celiac Disease and can't have gums, so I'm always on the lookout for enlightened recipe authors who know that those aren't necessary for gluten free baked goods. I was really excited to try this book and am quite pleased with it. I have extensive experience baking gluten free (and even with gluten pre-diagnosis), and have found this book to be a great resource.

I have made 4 things now from this book:

*Buckwheat Waffles-- these were really light and fluffy. Almost too light, in fact. I prefer a heavier and heartier waffle, but these were still good and I would make them again.
*Rustic Boule-- I don't have the four 4.5" mini springform pans in my kitchen (people actually have these?), so I decided to attempt it in a larger springform, knowing that it would probably underbake in the middle. It did, totally underbaked. I would probably not make this again, even if I decided to buy the mini springform pans for some reason. I do not blame the failure of this recipe on the book, only on my optimism.
*Ciabatta Bread-- There has to be something totally wrong with the ingredients list on this recipe. In the text of the recipe, the author notes that the dough "will have a very liquid, batter-like texture". It was the complete opposite-- it had a very dense and springy texture. I compared the ingredients list to others she has in the book, and it has fewer liquids than other recipes, so I think there was a goof in the amount of milk listed for the recipe. I'm going to attempt this again with additional milk in the future because it was a good bread in spite of it. However, if you make this as written, know that kneading the additional 1/2 cup of buckwheat flour in at the end will be very difficult to do since the dough is so stiff. I ended up only doing 1/4 instead of 1/2 cup. In addition, the little rolls will not flatten as the recipes says they should with "the high ratio of liquid to flour". Again, it's actually a low ratio of liquid to flour, so the rolls stay pretty high and round. When baking, the bottoms were close to burning at 25 minutes (and my oven is calibrated), so make sure to check on them around that mark. The end result was a VERY heavy and dense roll. It was good, but it was like a rock in my stomach. Still, it was very very tasty and I would recommend making it with some alterations.
*Sweet Potato Bread-- Let the heavens part and the angels sing! This stuff is excellent. Great crumb, great texture, very moist. Would definitely recommend!

Things that I wish were different in this book:
*You can easily tell cookbooks written by food bloggers vs. non-food bloggers. This author is very much not a food blogger. Nothing wrong with that, but food bloggers are used to answering a ton of questions and therefore anticipate them in their recipes and headnotes and are more thorough. This author does not, which can be somewhat frustrating because I know my questions are the same questions other people would have.
*I wish the headnotes were a little bit more informative than stories about the recipes. For example, on the rustic boule, I would assume that the author tried it in a normal large springform pan and decided to go to the mini ones when that didn't work. It would have been nice to have that in the notes so I would know to not even attempt that alteration.

By the way, I purchased the buckwheat flour she recommends and find that I really like it. I will definitely be getting it again.
13 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x8eb68138) étoiles sur 5 Pizza crust different from their frozen pizzas 20 juillet 2015
Par Amazon Customer - Publié sur
Format: Broché Achat vérifié
I love the pizza crust on the frozen pizzas made by this author. I bought their cookbook to be able to make the same crust at home. Unfortunately, their recipe for pizza crust is completely different from their frozen pizzas: no where near as good. I called the author, and they said they wouldn't share their pizza crust recipe used in their frozen pizzas because they wanted to sell more frozen pizzas. I'm disappointed and I feel misled.
8 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x8eb66d08) étoiles sur 5 Beautiful & Easy Cookbook for Beginners! 7 avril 2015
Par Holly Brown - Publié sur
Format: Broché
Paul and I have been talking about ways to be healthier and most of our ideas come to the conclusion that we need to go back to natural ingredients for the things that we use and eat. For instance, we use essential oils almost exclusively for our health and wellness, and cleaning. Likewise, we’ve decided to give gluten-free a try.

Our decision to eat a little more gluten-free is not based on “fad” or trending habits with people around us. It is instead based on some digestive issues that I’ve been having over the past few months, the results of a scope and biopsy I had done, and simply the desire to have more energy and be healthier.

With that in mind, I was eager to receive and review Against the Grain by Nancy Cain.

Beginners to the whole gluten-free cooking and baking thing will really enjoy this book because it doesn’t use tons of outlandish ingredients that you’ve never hear of (guar gum, anyone?). Instead, it uses all-natural, simple replacements for delicious recipes.

For instance, the Berry Muffins use normal ingredients but instead of all-purpose flour, you substitute buckwheat flour and tapioca starch. These two ingredients are in so many recipes within this book that I felt like buying them would be beneficial as we continued making recipes from the book. It wasn’t a massive waste of money and space that you’d normally get from buying a special ingredient that you use only once.

The pictures included are gorgeous and of course nothing like what happens when a normal (not chef) person cooks. It’s inspiring really.

The author provides extensive information about for beginners to learn the fundamentals of gluten-free cooking, in five parts. The sections included are:

Traditional Breads & Flatbreads
Quick Breads, Breakfast Foods & Muffins
Cookies & Bars
Pies & Desserts
Recipes featuring pre-made breads
I thought the “Savories” section would provide some main dish ideas but it seems to be mostly appetizers and scones. However, there are a few that I am very eager to make in the near future – namely the two types of ravioli, one with creamy roasted garlic filling and the other is Lemon Thyme-Summer Squash. Each of these two recipes only make 8-10 ravioli, which is hardly the amount needed to feed a family of 4.

That is the only thing I had hoped was different. It would’ve been nice to see more substantial food for a full meal. I really like this cookbook, it is becoming a favorite and helps me use my desire to try new things. The information gathered here is extensive and helps me understand the healthiness of eating gluten-free.

Disclosure: I received this book for free from Blogging for Books in exchange for my honest opinion & review. I am not obligated to provide a perspective other than my own.
8 internautes sur 9 ont trouvé ce commentaire utile 
HASH(0x8eb6806c) étoiles sur 5 Hit or Miss on the Recipes 12 avril 2015
Par High Desert Homestead - Publié sur
Format: Broché
Against the Grain has beautiful photography that draws the reader into the book and makes them want to try out the large variety of recipes available. It promises tasty treats that are grain free.

I appreciated the layout of the recipes as they were easy to read and follow. The little personal stories included with the recipes added that personal touch which I enjoy. It allows me to get to know the author a little better.

The recipes for us were hit or miss which was a real shame. Generally speaking, the recipes that didn't require tapioca starch or didn't require much tapioca starch turned out fairly well. On the other hand, the recipes that were heavy on the tapioca starch had chewy (not in a good way) texture that we did not enjoy. Some of the recipes were just a complete flop.

Against the Grain, while promising to be a wonderful gluten-free book, ended up being a bit of a disappointment.

I received a review copy from the publisher.
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x8eaa33c0) étoiles sur 5 So far so good! 28 avril 2015
Par E Navone - Publié sur
Format: Broché
I used to love baking. Since becoming GF I have been consistently disappointed with GF recipes and cookbooks. I made two recipes from this book and they have both been great. Even my gluten tolerant family members liked them. The sponge shortcakes were delicious out of the oven and for many days after that. We cut them in half and put whipped cream in the middle (almost a GF, preservative free Twinkie). If frosted, these could easily be substituted for cupcakes at any event. The fresh strawberry cake was even better. I am hoping that I can use other fruit purees (like persimmon) to adapt this cake for every season. The texture and sweetness were perfect. So many GF recipes are overly sweet or lack the tenderness of wheat flour bakery items. I am especially pleased that there are no odd ingredients to procure. I read through the entire book and I can't wait to try some more recipes from Against the Grain.
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