It turns out that The Gluten Free Revolution (Holt) is such a good name for a book, it’s been used twice. Once less than a year ago on a book by blogger Caroline Shannon-Karasik and published by Skyhorse. And now on an intentionally encyclopedic work by Jax Peters Lowell, who “fired the first shot” on the gluten free revolution. Both books are valuable and have their place (though probably should have their own titles) but this isn’t a contest, That said, if it were, Lowell’s would win by virtue of thoroughness and weight alone.
The subtitle conveys Lowell’s intent: Absolutely Everything You Need to Know about Losing the Wheat, Reclaiming Your Health, and Eating Happily Ever After. Which is a lot of claims to pack into one subtitle. Still, Lowell goes a long way to deliver. From simple explanations of both the rise of interest in gluten-free foods to what the words actually mean to how to incorporate gluten-free eating into a variety of diets and lifestyles.
The recipe section is the largest in the book and its also where The Gluten-Free Revolution really comes into its own. Carrot cake, lasagna, cupcakes, and even Buckwheat Crepes Gratin with Cauliflower, Chanterelles, and Cave-Aged Gruyere, so clearly, no one is going to starve lugging this one around.
If you are on or are cons[iderig a gluten-free diet, The Gluten Free Revolution provides a very lucid foundation to a new and more healthful way to prepare food. ◊