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Room at the Table: Gluten-Free Recipes, Stories and Tips to Share with the People You Love
Lisa Samuel, in her debut cookbook Room at the Table: Gluten-Free Recipes, Stories and Tips to Share...
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Lisa Samuel, in her debut cookbook Room at the Table: Gluten-Free Recipes, Stories and Tips to Share With the People You Love gives over 120 gluten-free recipes that celebrate the food she feeds her family and friends-nourishing, delicious food that makes you feel good when you eat it. Fresh, bright, simply prepared. Nothing too fussy. Food that is wholesome but deeply satisfying.
Room at the Table is filled with fresh takes on comfort food, from everyday meals you feed your family to the special meals you make when sharing your home with friends. There's breakfast-from a savory Shakshuka to Flaky Southern-Style Biscuits to Fried Chicken and Waffles. You'll find recipes for pizza, pasta and taco nights, including Gluten-Free Sourdough Pizza, Butternut Squash-Chicken Bolognese with Tagliatelle, and Sort-of-Barbacoa Tacos with All the Fixings. There are many vegetable-forward dishes, like Shaved Brussels Sprouts Salad with Grapefruit, Pomegranate Seeds, and Dukkah and Whole Roasted Cauliflower with Green Tahini, Sunflower Seeds, and Zhug. There's also dessert-from Everyday Cookies (vegan) to Bourbon Pecan Pie. Lisa also offers stories and tips to inspire you to approach cooking and gathering with joy and grace, to know that people will remember not what you cook, but how you make them feel. Although, if they text you to ask for your cauliflower hummus recipe, that's great, too. Room at the Table was selected as a finalist for the 2023 IACP Cookbook Awards.
Author: Lisa Samuel
Publisher: Lisa Samuel
Published: 04/09/2024
Pages: 290
Binding Type: Hardcover
Weight: 2.40lbs
Size: 10.10h x 7.50w x 1.10d
ISBN: 9798218035815
About the Author
Room at the Table is filled with fresh takes on comfort food, from everyday meals you feed your family to the special meals you make when sharing your home with friends. There's breakfast-from a savory Shakshuka to Flaky Southern-Style Biscuits to Fried Chicken and Waffles. You'll find recipes for pizza, pasta and taco nights, including Gluten-Free Sourdough Pizza, Butternut Squash-Chicken Bolognese with Tagliatelle, and Sort-of-Barbacoa Tacos with All the Fixings. There are many vegetable-forward dishes, like Shaved Brussels Sprouts Salad with Grapefruit, Pomegranate Seeds, and Dukkah and Whole Roasted Cauliflower with Green Tahini, Sunflower Seeds, and Zhug. There's also dessert-from Everyday Cookies (vegan) to Bourbon Pecan Pie. Lisa also offers stories and tips to inspire you to approach cooking and gathering with joy and grace, to know that people will remember not what you cook, but how you make them feel. Although, if they text you to ask for your cauliflower hummus recipe, that's great, too. Room at the Table was selected as a finalist for the 2023 IACP Cookbook Awards.
Author: Lisa Samuel
Publisher: Lisa Samuel
Published: 04/09/2024
Pages: 290
Binding Type: Hardcover
Weight: 2.40lbs
Size: 10.10h x 7.50w x 1.10d
ISBN: 9798218035815
About the Author
Lisa Samuel is wife, mother, cookbook author, event designer and creative. She hosts (and cooks for) gatherings to bring people together around the table for meaningful conversations and connection. Her cooking is deeply influenced by her childhood in Kentucky, her husband's Israeli heritage and their travels.
The road to her current career was long. But, the common thread throughout her professional life, from community health strategist, to lifestyle consultant and personal chef, to registered dietitian nutritionist, is her passion for food, community, and the life-changing conversations that come from gathering for a meal.
Early in her professional life, she worked at Good Morning America. She has been a regular guest contributor to Your Morning Saturday on WTOL-TV, and was the host of a local television talk show, Partnerships for Success. At Wright State University Center for Urban and Public Affairs, she became a highly sought-after expert on the design of healthy communities. In 2010, she went back to school to become a registered dietitian nutritionist. With her business partner, she launched a nutrition marketing and consulting company, providing social media strategy and management, spokesperson and media outreach, recipe development, public speaking, and workshops.
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