I had seen the picture of the luscious veggie packed lasagna on the cover of Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski staring back at me on Amazon.com for some time. Whenever I searched gluten free cookbooks, there it was. But I had passed on it for awhile as I am a busy mommy and I assumed artisanal food would be time consuming, and require me to use organic heirloom tomatoes harvested from my own garden, or at the very least from the farmer's market.
Although the Bronskis don't seem to actually define the word "artisanal" (pertaining to or noting high-quality, distinctive products made in small quantities according to dictionary.com), their attitude seems to be take care in sourcing and preparing your food to the best of your ability and means. They even go as far to offer tips for shortcuts and pre-made ingredients (such as a bag of coleslaw instead of cabbage and carrots in one recipe I tried). This I appreciate greatly, as I feel they are offering the best of the two worlds I live in and try to bridge-- gourmet food and busy mommydom. I also greatly appreciated their professionalism, which comes through in the book. Peter Bronski is a travel writer with several books to his credit, and Kelli Bronski has a degree from the prestigious hotel and restaurant school at Cornell University. So, not only do the recipes work well, they are well written. I did notice one imperfection though, the Creme Brulee recipe was missing an oven temperature for baking! Yikes! But after making Creme Brulee for the first time ever with the Bronskis very simple instructions (and Joy of Cooking oven temp.--325F), I actually got why this seemingly simple custard it is such a big deal in the dessert world.
Yield: 10 servings