Chickpea flour does it all Gluten-free, dairy-free, vegetarian recipes for every taste and season

Who knew chickpea flour could do so much? This high-protein flour, which is widely used in much of the world, is just beginning to gain popularity in the U.S. (thanks in large part to the growing legions of people following gluten-free diets). As Love points out in this thoughtful and well-researched cookbook, chickpea flour can be used as a thickener for sauces and soups, in marinades, to create gluten-free doughs, and much more. She organizes the book by seasons, with heavier fare such as Caraway Spaetzle with Kale and Balsamic Onions for winter, lighter dishes like Chickpea Polenta with Sautéed Spring Vegetables for spring and summer, and warming treats such as Carrot Cake Breakfast Cookies for fall. Even readers who aren't going gluten-free, vegan, or vegetarian will be attracted to this collection. This is a book that would be at home on any creative cook's shelf.--Lalley, Heather Copyright 2016 Booklist