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Hi List!
Some time ago someone asked for a recommendation for a terrific cookbook.  ...  I have been endlessly inspired and delighted by the easy adaptability of many of the recipes in this book, and the variety of approaches and flavors is a real lift in the life of a serious celiac eater/cook!!

Flatbreads & Flavors -- A Baker's Atlas
by Jeffrey Alford and Naomi Duguid
William Morrow 1995

It is more than just recipes:  it contains a lot of useful background material on ingredients, cooking methods, etc.

Last week I made a modified version of their Georgian cheese-filled quick bread, using my own improvised substitutions for wheat, and the result was out of this world delicious, easy, refreshing, uplifting and lots of fun to make and eat.  

For Christmas I made a modified version of their three-colored Focaccia (sprinkled with truffle oil, it was a huge hit).  

Tonight I'm eating beans with sour plum sauce - now don't you wish you were coming to dinner?

Nancy in nyc

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