The Whole Bowl: Gluten-free, Dairy-free Soups & Stews

This book is good if you live in a city where ingredients are easily found in specialty stores, or if you're an avid gardener. I am neither and it will take me some time to gather ingredients for just one recipe.

Very attractive format. The two recipes that I've used were delicious.

Love Rebecca Wood information and this doesn't disappoint.

Inaccurate information. On page 42 there is discussion of refined and unrefined salts. Real Salt is mentioned as a refined, kiln dried salt. This is not at all true. Real Salt is a natural sea salt that comes from a dry sea bed under the surface of the earth, in Redmond, UT. The salt is not processed in any way, simply extracted from the earth and crushed, packaged and sold. There is nothing removed nor added and is not heat treated or dried in any way. One really should research thoroughly before publishing information to ensure that it is correct and true. https://www.onedegreeorganics.com/realsalt. http://www.realsalt.com/sea-salt/where-does-real-salt-come-from/. http://www.realsalt.com/sea-salt/what-is-real-salt/.

This cookbook has a wonderful collection of gluten-free and dairy-free soups and stews. There are many recipes that represent a wide and interesting variety of cultures in addition to the more classic ones. Most recipes are accompanied by beautiful pictures as well as related information about the ingredients or food. These are one-pot recipes that are tasty and healthy and should please anyone looking for good soups or stews whether gluten- and dairy-free or not.

This book fell into my hands at just the right time! I've not only been gluten-free for some time, but I've been grain-free for about a year. I feel great, but I've been getting bored with my options. After reading this book, I've been rejuvenated: it's fun to eat meals again! The recipes aren't difficult, but they taste exotic--nothing same-old about them. It's fresh food and quality ingredients that are seasoned with the delights of so many different cultures, I feel like I've been dining at a different fab restaurant every night. I don't always read my recipe books, but this one was well worth the time--there are lots of intelligent tips: how to make good stock, ferment lemons, and the probiotic cashew sour cream fills a needed non-dairy gap.

The minute this book arrived I couldn't wait to try out the recipes and was making different dishes from the book for several days in a row. The instructions are simple, the food is very clean and wholesome, yet very tasty with international flavors. I am always so inspired to immediately start cooking any time one of Rebecca Woods' books appears in my world. It is no less different with this book. I love the photos and the informative introductory paragraphs preceding each recipe.

Cooking dairy and gluten free doesn't always add up to tastyy meals, but Rebecca Wood has done just that. She has carefully experimented with variations and spices to get her recipes 'just right'. I loved the millet/barley pancakes!

My experience is that I got the book thumbed through every page over and over, and could not find one recipe that I would ever consider or want to make. I looked at the copyright date fully expecting this book to be 20+ yeas old because the book itself looks dated, with an old drab cover and pages. The recipes seemed really dated also. Simple, boring, uninteresting, definitely not worth making a book of.

A healthy selection of nourishing, gluten and dairy free soups. Rebecca understands how to make food both yummy and heathy...and I will be using this cookbook often.