Gluten Free Around the World

"Gluten-free" is big business these days. You see the labels everywhere: gluten-free breakfast cereals, breads, pizza, chips and hundreds of other foods. But forget the hullabaloo, this is not just the latest food fad. Although thousands of people blindly follow a gluten-free diet without giving it much thought and late-night TV comedians mock the trend, it's no joke. For people who have been diagnosed with celiac disease, avoiding gluten is a necessity, not a choice. And anyone with wheat allergy or an intolerance to gluten or who suffers from any of a multitude of ailments ranging from digestive disorders to bloating to asthma to skin problems may also benefit from a gluten-free diet. The difficulty is knowing how to prepare tasty, appealing gluten-free food. There are no simple substitutions, no easy fixes. If you're kosher, the dietary prohibitions make it even more of a challenge. But Aviva Kanoff has it covered in this wonderful new book, crammed with recipes for tantalizing, creative foods she has tasted during her travels to such far flung places as Ecuador and India, Cambodia and Morocco and more. Recipes range from the enduring (Blueberry Scones) to the contemporary (Candied Fig and Goat Cheese Salad), from riffs on classics (Fish Tacos) to ethnic specialties (Beef Pho). The spectacular photos of the places Aviva has visited add even more of a reason to explore this book and start cooking up a gluten-free storm.