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Gluten-Free Girl and the Chef
by Shauna James Ahern, Daniel Ahern
ISBN-10: 0470419717
ISBN-13: 9780470419717
ISBN-13: 9780470419717
Region: USA
Publisher: Wiley
Publication Date: September, 2010
Recipe Index
Publishers Information
About Gluten-Free Girl and the Chef
Publisher Web Link: http://www.wiley.com/
The first cookbook from the author of Gluten-Free Girl and GlutenFreeGirl.com
Combining tempting recipes with an authentic love story, Gluten-Free Girl and the Chef is a narrative cookbook for anyone who loves food.
A must-have for those who need to eat gluten-free, this cookbook offers irresistible stories and plenty of mouth-watering meals. From the authors of the much-loved food blog, Gluten-Free Girl and the Chef, the book includes evocative photos, cooking techniques, and 100 chef-tested recipes that are sure to give joy in the belly.
- Illustrates the working day of a talented chef and what he does to put delicious food on the plate
- Contains great-tasting recipes that everyone can cook and eat
- Meant to be read cover to cover
Gluten-Free Girl and the Chef inspires anyone who has to eat gluten-free to say yes to the food he or she can eat. (http://www.wiley.com/)
Author Information
About Shauna James Ahern
Author Web Link: http://glutenfreegirl.blogspot.com/
Hi. My name is Shauna James Ahern. I am alive.
I have been alive since August of 1966. Or, should I say, I have been on this earth since then. I haven’t always been alive. For much of my life, I felt lousy. Low in energy. Sick and sometimes depressed. I didn’t know why.
Still, I survived. And I laughed deep from my belly, in most moments of the day. (Well, except for those six months in the seventh grade I was so embarrassed of my loud laugh that I forced myself to let out only a tiny heh.) I adore being here. I am constantly amazed by life and frequently struck by the absurdity of it. Mostly, I’m grateful.
And I’ve been writing about all of this from the moment I could pick up a pen and put words on the page. I’m a writer. I write about little moments of being awake in the world. Sometimes, I write to remind myself to wake up.
For much of my life, I was a high-school English teacher, first on Vashon Island, in Washington state, and then in Seattle. Between those two teaching times, I lived in Manhattan, tutored child actors, ran a screenplay-editing business, and rollerbladed on the streets to work. (That was dumb.) For a time, I lived in London, where I edited a book for a famous person. (I can’t tell you who it was. I’m contractually obligated to remain mum on this one.) Everything I have ever done for money had to do with words and helping other people with their words. (Okay, those eight weeks I was a terrified waitress don’t count.)
Now, I am writing, full-time. My dream came true. (And my fingers are tired from all the typing.)
I am the daughter of two incredible people, the sister of a remarkable man, the sister-in-law of some phenomenal women and men, and now the aunt of a line of kids ranging from three years old to a married 25-year-old. (There used to be just Elliott, but getting married meant I inherited cool nieces and nephews too.) I am blessed with friends who make me laugh, tease the hell out of me, feed me in every way, and mostly don’t read this website. (They’d actually rather talk to me than read the stories.)
And now, at the heart of everything I do, and the monikers of which I’m most proud? I am the wife of my tender-hearted, hilarious husband and the mother of our darling daughter.
Oh, and by the way, like millions of humans in the world, I have to live gluten-free. I have celiac disease, although I chafe at the word disease. Being diagnosed with celiac changed my life, in ways that I could never stop listing. Now, I am no longer low energy, prone to falling ill, or depressed. Now, I am free. Now, I am alive.
And I don’t miss gluten at all. (http://glutenfreegirl.com/)
Cookbooks by Shauna James Ahern
About Daniel Ahern
Author Web Link: http://porkknifeandspoon.com/
Daniel Fitzgerald Ahern has chef experience at a variety of restaurants from coast to coast. From Gramercy Tavern in New York, to Papillon in Denver, to his most recent stint as executive chef at Impromptu Wine Bar in Seattle, Daniel has always loved cooking with pork. (http://porkknifeandspoon.com/)
