Gluten-Free Recipes for the Conscious Cook gets raved reviews; Leslie Cerier on the Radio; Vegetarian Cooking Classes in September
August 21, 2010

Here is the review:
“Gluten-Free Recipes for the Conscious Cook is a buoyant book, one that celebrates the vast offerings of the earth in their seasonal best rather than mourn the loss of gluten-filled grains. Embracing the gluten-free, Cerier leaps joyfully into discovery, leaving gluten-filled grains in the dust without a backward glance. Should you be dealing with gluten-free for health reasons, you will feel worries melt away as you dive into Cerier’s delicious recipes. Should you merely be curious about the wide world of grains, happy discoveries lie ahead. ”

“As a teacher, Cerier knows how to teach about the new grains, and offers tips on gluten-free cooking with ease and accuracy. Her writing is so infused with both her love of life and the foods that nourish it, that it is a pleasure to read. Her knowledge would be formidable if it was not so enthusiastically shared. There are tips throughout the book, such as the secret of putting sea vegetables in the cooking water with beans to reduce gas-producing enzymes. In what may be our favorite short section, Cerier devotes a few pages to cooking with color and artistry to turn kitchen tasks into kitchen pleasures. ”

“The recipes are innovative and creative. Start the day with a “bountiful breakfast,” advises Cerier. She gives recipes for Power Porridge with Goji Berries, Oat and Raisin Muffins, Coconut Quinoa Waffles with Maca, even includes a Miso Watercress Soup – a classic breakfast in Japan. For main course suggestions Cerier offers a wide range of grains and beans recipes such as Soba with Tempeh and Broccoli in Coconut Sauce, Roasted Vegetable and Quinoa Casserole, Savory Stuffed Winter Squash, Corn Grits with Sauteed Onion, Kale, and Cheddar, or a Coconut Curry Lentil and Millet Stew.”

“Listed as sides are a variety of recipes that might also serve as a main course. You will find Basmati and Wild Rice Pilaf, Coconut Jasmine Rice with Goji Berries and Shitakes, Madagascar Pink Rice with Cashews and Scallions, Bhutanese Red Rice Pilaf with Vegetables, Spiced Yams with Pecans, Tomato-Lentil Stew with Kale.”


“Cerier packs the book with sauces and toppings, often vital to grain cooking. Inspired by global discoveries, Cerier offers Russian Dressing, Italian Dressing, Moroccan Tahini Sauce, Thai Peanut Sauce. There are sauces from a Cilantro Pesto to a gourmet treat Red Wine with Porcini Sauce.”

Desserts, often the bane of the gluten-free, are included with such luscious recipes as Hazelnut Butter Cookies, Date and Coconut Cookies, Chocolate Peanut Butter Pie, Topless Blueberry Pie, Granny Smith Apple Crumb Pie.

Gluten-Free Recipes for the Conscious Cook is a book for all seasons and for all who love good food.” Review from Diana Serbe inmamaskitchen.com

About the author: Leslie Cerier is a gourmet caterer specializing in whole foods and organic cuisine. Her robust New England based business includes custom culinary work for private clients as well as private and group cooking instruction and coaching. Cerier is a pioneer and national authority on wheat-free baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in grains has led to her being much sought after by health professionals and private clients to help them translate challenging dietary allergy issues into culinary success and meal satisfaction. http://lesliecerier.com/leslie.html
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Please listen and enjoy my interview with the Jazzy Vegetarian, Laura Theodore, recorded August 11, 2010.

Leslie Cerier Interview with the Jazzy Vegetarian, Laura Theodore

http://lesliecerier.com/classes.html
More great news! My Vegetarian Express, Quick Meals with Whole Foods has CECs Continuing Education Credits for Dietician and Nutritionists: and of course everyone will love this hands-on cooking class: Please join me September 10-12 at Kripalu in the Berkshires:
http://www.kripalu.org/presenter/V0000625/leslie_cerier

Vegetarian Express- Organic Gourmet Quick and Easy Cooking Classes
March 25, 2010

Spring has sprung and it is very sweet. After spending the last 2 weeks in CA, I am back on the east coast and happy to be home. California was beautiful and I loved teaching at Esalen in Big Sur.

Green and Gluten-Free, new book coming!
February 19, 2009

Hi all,

I have a new email address: leslie@lesliecerier.com

If you have emailed me at my former AOL address, please make a note of the new email address: leslie@lesliecerier.com

Hope you are enjoying the sunshine and milder temperatures. I am!

 Just checking in with you… I have received a bunch of requests to put in another sea vegetable order. If you are interested in buying bulk Maine’s alaria, dulse, kelp, laver, nori and toasted nori, kelp chips from the west coas, as well as teff grain and teff flour, please let me know. I have the teff in stock and will be putting in a sea veggie order very soon.

 Lesliecerier.com

Also, in teaching news, I will be teaching Great Grains in the Morning & Vegetarian Express at the Natural Gourmet Institute in New York City this March 30 & 31. I will be teaching Gluten-Free Cooking and Baking at Kripalu Center for Yoga and Health in Lenox, MA with Nutritionist Kathie Swift this June 28-July2nd; and then teaching a Holiday Gluten-Free Baking weekend (on my own) in December; I will also be teaching Improvisational Cooking for Health and Vitality this October at Esalen in Big Sur, CA.

 Lesliecerier.com

 

I have some local classes happening here in April and also been getting requests for more local cooking classes. Let me know what you would like to learn and when are good times. Lately, folks are contacting me for more classes focusing on cooking with whole grains, one of my specialties. In fact, I am writing a book focusing on gluten-free cooking and baking with whole grains: Green and Gluten-free—blending my commitment to sustainable and organic agriculture, cooking with the seasons with whole grains.

 

Also, I have been doing lots of local speaking engagements, including University of Massachusetts in Amherst, on behalf of Lessening our Carbon Footprint and Eating Local, themes that I will be writing about in Green and Gluten Free.

 

Hope to see you all soon.

 

Be sure to contact me if you want to order any sea veggies or teff grain and flour. I would be happy to meet you in Amherst, too.

Leslie

leslie@lesliecerier.com