Read this title just to the word "recipes" to get the essence of this collection; skip the part that hints of deprivation. Freshness, lusciousness and honesty--most recipes include blogger Erin Scott's anecdotes and advice--are at the heart of Yummy Supper, which appeals to eaters, gluten-free or not. ("Omnivore" is key, as well. Vegans and vegetarians might elect to skip this book, but the abundance of recipes featuring fruit, veggie and non-wheat grains are worth any cook's second glance.)
Scott's introductory essay reveals her evolution as a passionate advocate for healthy eating, from her childhood in Seattle and the Sierra Nevadas, then Berkeley--all with a family that embraced the local bounty and food trends of the areas. Following a successful fashion and design career in New York, she and her husband returned to Berkeley, where her diagnosis of celiac disease and her kids' gluten intolerance led her to Bay Area markets and her own creativity.
"An Abundant (gluten-free) Pantry," a chapter of tips on what to stock and where to buy it, is enlightening. Her take on various vinegars, yogurts, nuts, oils and more is inspiring and underscores the adjectives in the subtitle. Scott's own full-page photos add to the allure. Mixed grains with asparagus, favas, watercress and toasted pine nuts; wild salmon with dill butter and fennel; Lilah's little apple galettes; zucchini ribbon "pasta": gluten-free eaters may find their ranks expanding once more cooks discover the secrets of Yummy Supper. --Cheryl Krocker McKeon, manager, Book Passage, San Francisco