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You want the best health you can get for as long as you can get it, right? So feed your body the best foods. The Longevity Kitchen, Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods (Ten Speed Press) by Rebecca Katz with Mat Edelson shows you how. This gorgeous cookbook combines the latest nutritional science with more than 100 recipes for optimal vitality and wellness.
Lifetime foodie Kyra Bussanich grieved when she had to give up gluten. Attending Le Cordon Bleus patisserie and baking program gave her two choices: never taste what she prepared or do something different. Different she did. Each evening after class, she tinkered and tasted. Then family and friends tasted. Then she opened Crave Bake Shop. Then she won the Food Networks Cupcake Warswith no one guessing her cupcakes were gluten-free. Bussanich shares her champion recipes in Sweet Cravings, 50 Seductive Desserts for a Gluten-Free Lifestyle (Ten Speed Press).
Wheat Belly (Rodale) by cardiologist William Davis, MD, takes a hard look at the state of modern-day wheat. This best-selling book outlines the fascinating history of wheat modification and the science behind it. Wheat is firmly entrenched in both our culture (amber waves of grain) and our food supply (the staff of life), but the grain produced by todays farmers aint the same grain that grandma used to eat.
Roben Ryberg, founder of Miss Robens Gluten-Free Foods, is known for simplifying gluten-free baking. The author of Gluten-Free in Five Minutes, The Ultimate Gluten-Free Cookie Book and others, Ryberg announces her latest cookbook, You (Still) Wont Believe Its Gluten-Free! (Da Capo Press). Unlike most gluten-free bakers, Ryberg calls for a surprising shortlist of flours in her recipessometimes theres just one.