What I need to know is this :  As a person who needs GFCF cooking resources would you rather have

A:  smaller  and less expensive books of more pointed focus (ie just sauces , dressings and gravies or other focus)

B: A huge broad scope book that covers everything (think Julia Child here) that costs more

Sound off!!!!   I’m trying very hard to put together what people need/want the most and thus have a resource that actually gets used vs. one that sits gathering dust on a high shelf

As I had mentioned in a previous blog, I am now writing down all of my GFCF recipes as well as devising new ones. My goal is for dishes that aren’t just “good for what it is” good but rather “OH MY GAWD that’s good” good.  I did a ‘cheese’ sauce based Potatoes Au Gratin with Ham that fit the bill this last week.  It made my gluten and casein consuming husband very very happy.

I’m not only transcribing existing recipes but devising new ones as well. The idea in my little brain is that since I cook all the time anyway, I might as well put it all together into a cookbook. If any of you have leads on publishers that would take such a manuscript I’d gladly accept any information.

My mom seems to think that I could do this with one frying pan tied behind my back. I’m not so sure.

My big issue so far has been which things to leave out. Only a bit over a week in and I’ve got 10 pages just on sauces, and I’ve only covered 2 of the French mother sauces and a few variations.

Iwillnotobsessiwillnotobsessiwillnotobsess