<<Disclaimer: Verify this information before applying it to your situation.>>

I know an awful lot of us feel overburdened by the need to spend so much
time cooking, but if you're one of the rare few who've begun to discover
a certain joy in the preparation of food from scratch, if you find
yourself intrigued by the mysteries of how ingredients work together, or
you find yourself (like me) craving a bunch of cool new kitchen gadgets
to work with, I'd like to recommend to you a magazine called "Cook's
Illustrated". Not a magazine for gourmets alone, this bi-monthly magazine
which allows no advertising at all, the October issue features: Macaroons
Six Ways, How to Cook Cabbage, How to Roast a Cheap Cut of Beef, Boston
Baked Beans, Easy Decorative Pie Edgings, Mastering the Chocolate Soufle,
Homemade Oven-Dried Tomatoes, Memorable Meat Loaf, Pie Pastry Revisited,
Simple Stovetop Rice Pudding, Does Price Matter When Buying Extra-Virgin
Olive Oils?, Electronic Timers Win Testing...and more.

We're talking everything from home cooking to gourmet flair, with each
article not just telling you how to cook the featured item, but most
often explaining what variations and techniques were tried and why some
failed and why some worked -- the kind of good, basic information so
necessary to the sort of experimental cooking celiacs often must do, the
kind of information so rarely found in cookbooks.

Each issue features questions from readers and answers by the staff, a
page of reader-inspired quick tips illustrated in clear line drawings,
reviews of books, kitchen testing of equipment, as well as a bunch of
recipes, many of which are suitable for the celiac kitchen without
modification.

Cooks Illustrated has a cover price of $4.00 U.S./$4.95 in Canada, but a
6-issue subscription goes for $19.95 per year. Ad postage: Canada $6,
Foreign $12. Cook's Illustrated, PO BOX 7446, Red Oaks IA 51591-2446.

--
Linda Blanchard
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http://www2.basinlink.com/us/mindpla/main.htm  <==celiacs and sf
Midland TX USA