Rockridge Press imprint, it's 166 pages and will be available in paperback and ebook formats (ebook available now). It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers this book is currently included in the KU subscription library to borrow and read for free.
The book has an accessible, logical format. An introductory chapter gives a good overview of celiac disease, treatment, outcomes, etc. There are specific lists of acceptable foods and ones to avoid. The second section includes the recipes, arranged thematically: breakfast (including smoothies), salads and soups, seafood and meats, sides and snacks, and desserts. Ingredients are listed in a bullet sidebar with only American standard measures given. Info and tips about the
ingredients or the recipes themselves are given in sidebars below the
preparation information. Prep time,
yields, and cooking time are given in the header info. Nutritional
information and special diet concerns/allergens (nuts, celery, wheat,
etc) are stated in the header and footer for each recipe.
The book does include an interactive links list for further reading but there's no index.
These are yummy and (mostly) made from easily sourced ingredients.
I am very much a visual learner and one of my concerns with several
cookbooks I've reviewed recently has been the lack of photography and
serving suggestions. I know that photography can increase the cost of a
published book significantly but it enhances the end result so much that
in my case at least, it's a necessary part of any cookbook which I buy
and use. This book is somewhere in the middle. There aren't many photos,
but the ones which are included are clear and appealing.
Four stars. This is a good niche cookbook with a wide variety of goodies included.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes