PEARS REMIND ME OF BOOKS, since an image of my windowsill filled with ‘Bosc’ pears not unlike the ones above was chosen as the cover of my upcoming dropout memoir. To celebrate Pear Week of Fall Fest, a harvest collaboration with my culinary blogging friends, I therefore offer up not a recipe, but a chance to win a new cookbook I am loving right now: “Gluten-Free Girl and the Chef: A Love Story With 100 Tempting Recipes.” I bought two copies to share with you. Interested? There’s even a pear tart in the mix.
First, though, some quick pear goodies:
What I Know About Pears
Why I Love ‘Gluten-Free Girl and the Chef’
http://vimeo.com/13985863 SOME OF YOU MAY KNOW Shauna James Ahern, the Gluten-Free Girl, who has participated in many Summer Fest and Fall Fest events here with me the last couple of years. Her extremely popular blog is for people who love food—and great writing.
Don’t let the “gluten-free” part of Shauna and her chef husband Danny’s website or their new cookbook scare you off, if wheat and other glutens aren’t something you worry about eating because you don’t have the kind of sensitivity that prompted Shauna to go gluten-free in 2005. This is just plain delicious food, made from fresh ingredients—and (surprise! rapture!) there is plenty of baking in the mix, including carrot-ginger cake and focaccia–and a pear tart, made with Asian pears and a sorghum, potato and sweet-rice flour crust. There is even homemade gluten-free pasta (and since 1 in 100 Americans is gluten-intolerant and they all love pasta, that’s a handy recipe to have).
What I particularly appreciate: the surprise of tinted “sidebar” pages throughout that augment the recipes and the beautiful story of Shauna and Danny’s growing connection by teaching the basics that professionally trained Danny the chef taught to Shauna as their relationship evolved from dating to marriage to today. How to make things like sauces, stocks, vinaigrettes; plus a page of basics about mastering gluten-free baking and working with flours that may be unfamiliar.
This is a book that works on four levels–love story; recipes; gluten-free support; an expert chef’s tips. You can enjoy it on any–or all of them.
Don’t believe me? See for yourself. You can get to know her and husband Danny (the chef) and their daughter, Lu, in the astonishing video (above) created by another talented pair of Fest participants, Diane Cu and Todd Porter of White on Rice Couple blog.
How to Win the Books
TO ENTER THE GIVEAWAY, simply comment below telling us one thing about cooking that someone else taught you, the way Danny taught Shauna chef-style techniques and Shauna taught Danny about gluten-free. (Truth be told, even if you just say “I’m in,” I’ll count you as an entry, so no pressure.)
I’ll select two random winners on at midnight Saturday, October 23, using the application at Random [dot] org, announcing them on Sunday the 24th.
I wish each of you luck–and if not, buy a copy. Worth it (also a great gift, I think–I have some stashed here for holiday giving, too).
Great Pear Recipes From My Friends
- Caroline at the Wright Recipes: Three Favorite Pear Recipes
- Caron at San Diego Foodstuff: Pear, Pecan, Parmesan Scones
- Paige at The Sister Project: A Gingery Pear Crisp
- Nicole at Pinch My Salt: Sour Cream Pear Cake
- Todd and Diane at White on Rice Couple: Making Pear Galette
- Gilded Fork: Harvest Risotto with Caramelized Pears
- Roberto at Food2: 5 Ways to Warm Up to Pear
- Michelle at Cooking Channel: What to Pair With Pears
- Kirsten at Food Network: Baking Up Pear Desserts
- Liz at Healthy Eats: Vanilla Poached Pears, With Variations
- Alana at Eating From the Ground Up: Musings on pear and cheese
- Food Network UK: Pear Necessities
What’s a Fall Fest?
FALL FEST IS A cross-blog recipe (and tip) swap–and you’re invited to participate. Simply post your link or recipe or idea in the comments below my post, and also on the blogs of the other participants listed in the recipe links box just above.
Want more information on how it all works? Get the details (and the schedule for upcoming weeks, including our shift into Fall Fest after many weeks of Summer Fest, with a new logo but the same recipe-sharing routine). We’re continuing right into the Thanksgiving holiday.