Books, Events

Gluten-Free News & Fun Events

7 Comments 19 September 2008

NEW BOOKS
GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA
Grab your long awaited copy of Gluten-Free Baking With The Culinary Institute Of America: 150 Flavorful Recipes From The World’s Premier Culinary College by Richard J. Coppedge Jr. I’ve heard many reports that Chef Coppedge is a "total sweetheart". This book contains a forward written by George Chookazian, an active member of the gluten-free community and owner of the award winning Foods By George.

1000 GLUTEN-FREE RECIPES
Carol Fenster, well known gluten-free cookbook author, has quite an amazing collection of recipes in her new book 1000 Gluten-Free Recipes. I’ve always remembered what my cookbook junkie brother, John, said about buying cookbooks, "If a cookbook costs, let’s say $20-35 dollars, and you get at least one good recipe out of it, then it has paid for itself since one meal out would cost the equivalent or more." With 1000 recipes Carol’s book will be paying for itself over and over and over again. What a great investment!

Stay tuned for next week when we will have a special Q&A with Carol Fenster answering your gluten-free cooking questions!

EVENTS
NEW YORK
Monday, September 22nd
Ladies [Ahem] and gents, here’s your chance to join Dr. Peter Green in the kitchen at Cooking By The Book for a culinary program which is a hands-on, “prep to plate”, culinary team building experience in a beautifully appointed professional kitchen in Tribeca.  This event will be limited to 20 guest chefs and will provide an exciting opportunity to combine fundraising and socializing with a unique gluten-free culinary experience.
Time: 6:30 pm – 9:30 pm
Location: Cooking by the Book, 13 Worth Street, New York City
Registration: $220 (includes hands-on culinary team building, dinner, wine and other beverages) Please RSVP ASAP to: cb2280@columbia.edu.

Sunday, September 21st
Westchester Celiac Support Group Meeting
Phelps Memorial Hospital Center
701 North Broadway
Sleepy Hollow, NY 10591

Dr. Green will be the guest speaker and these meetings are well organized with lots and lots of gluten-free food samples and vendors.

PENNSYLVANIA
Wednesday, September 24th
National Foundation For Celiac Awareness 5th Anniversary Gala
The Wachovia Center
3601 South Broad Street
Philadelphia, PA 19145
Contact: Nancy Ginter 215.540.8585

If you can make it, GO! This is going to be a HUGE party with tons of gluten-free food, beer, wine, cooking competition and more then 35 chefs from the Philly area cooking for YOU! Happy Anniversary NFCA!

DELAWARE
Saturday, September 20th 9am-3pm
3rd Annual Celiac Conference and Vendor Fair
Nemours Celiac Center
1600 Rockland Road
Wilmington, DE 19803
Contact: Denise Harrison 610.873.6167

GEORGIA
Saturday, October 4th 9:30am-1:30pm

Atlanta Metro Celiac Gluten-Free Vendor Fair
Double Tree Hotel
1075 Holcomb Bridge Road
Roswell, GA 300076
Contact Jennifer: jdubreeharris@bellsouth.net

(FEEL FREE TO ADD ANY EVENTS IN THE COMMENTS SECTION)

NERDY FUN
I’m now on Twitter! I know, I used to say, "What?! Who has time for that, and why?", but it really is like an ongoing cocktail party! I thought it would be especially helpful for those of us on a gluten-free diet to micro-blog what we eat every day, or to ask questions related to ingredients and products. I would say, "Follow me on Twitter", but it sounds too much like I’m inviting a stalker or have a head trip. It really is just similar to making "friends" with someone on Facebook.

HAVE A GREAT WEEKEND!

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Your Comments

7 Comments so far

  1. 1
     
    Jen says:

    I’m still getting used to twitter entries being called “tweets”

    as in “hey! I love your tweets!”

  2. 2
     
    Miller says:

    For those people in the Chicagoland area, Fruitful Yield stores are celebrating a store Grand Opening in Oswego, IL. All the Chicagoland stores are hosting events, raffles, etc. Sept 19-21.

  3. 3
     

    we are holding a celiac session on Sunday october 26th 2-4pm all are welcome info is available on our website

  4. 4
     
    Nicole says:

    I’m leary about Coppedge’s book — I’ve met many of his students, tried many of his CIA recipes and have not been thrilled or near thrilled by any of them — too much soy and other beans — which leave that ‘rancid’ taste.

    I am looking forward to Carol Fenster’s new book — her recipes are easy to adjust.

  5. 5
     
    CeliacChick says:

    Nicole
    I’ve been thinking about this and I’ve decided I can’t judge the book by it’s cover. (har har) I’m going to try to get my hands on a copy of it and possibly interview the author. I’ll keep you posted.

  6. 6
     
    Nicole says:

    CeliacChick,
    I don’t expect you to judge anything by the surface nor give up an opportunity to interview someone who has risen so high in the GF community — my concern is that his rise is artificially fluffed due to his status in the culinary world — as we all know the culinary world and the GF world are not the same — someone who is a lead in the culinary field doesn’t necessarily know what its like to live the GF lifestyle and vice versa. I worry that if the GF community continues to support folks purely based on their traditional culinary background we in the GF community are in trouble since there is no way, at least from my research, for folks with celiac to safely obtain a culinary degree. So, I feel the GF community needs to support its own culinary successes and folks, if they had the ‘degree’ would be given with high praise and accolades, but since they do not have the ‘degree’ they are dismissed.

  7. 7
     
    CeliacChick says:

    Nicole,
    Ah! I can relate to your sense of justice. I agree that there are talented gluten-free cooks with AND without degrees. I’m so glad they are all trying to create tasty treats for us. Thank you for your insights!


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Kelly Courson

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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
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