Staff of Life

Much as I’d love to write up every gluten-free flour, meal, and starch, doing so would double the size of this book. Instead, I’ve limited this review to only the ingredients used in the recipes. Two things to remember about these ingredients: their impact on your thinking as a craftsman in the kitchen and their effects on the results you get. I always tell my students to view these ingredients as the parts necessary to making an exotic meal. You may not recognize all of them, but you’ll be blown away by the results they produce. My focus is the ingredients’ physical characteristics—color, texture, odor, flavor—and how these traits are actualized in handling and cooking.