What inspired you to write your book?
When I first found out that I was gluten-intolerant, I was taken aback. I wondered how I could live without the gluten-filled cereals, pastas and breads that made up so much of my diet. Added to the sense of frustration was the fact that half my family was gluten-intolerant and half was not. I needed to be able to prepare meals that everyone would enjoy.
It was then I decided to look at the world of food not in terms of what I can’t eat but what I can eat. I looked to food itself for inspiration. I discovered a whole beautiful, abundant world of gluten free food. I started to create dishes that would not only keep my body from being ill but that were delicious and aesthetic as well. I love the challenge of discovering how to reinvent old favorites and creating new ones simply and gluten free, and I decided to put my recipes together into a blog, a magazine and print and electronic cookbooks.
About your Book:
Simply Gluten Free Appetizers is the first of my e-book series. It includes some of my favorite appetizer recipes, from dips to soups to bite-size meats. All recipes are gluten free and some are also nut free, dairy free and vegan. There is something for everyone in this book, and all recipes are easy to follow and give you short stories or snippets into how these recipes were created.
Cooking gluten free does not have to be intimidating. The purpose of this book is to inspire you to get into the kitchen and discover the endless possibilities that are yours.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
If you are just starting a gluten free diet, try looking at the world of food not in terms of what you can’t eat, but what you CAN eat! And remember, there are many foods out there that are naturally gluten free, I’d start there and work your way towards the trial and error process of finding gluten-free versions of foods that you enjoy. Not all gluten-free brands taste the same, so don’t give up or get discouraged after trying a few brands that have strange textures or flavors – you will find brands that you like, trust me!
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
I used to cook using rough estimates and eyeballing the ingredients, but once people started asking me for my recipes I had to write down instructions and actually start measuring out ingredients. I was a good cook but writing my blog and cookbooks improved my skills because it challenged me to think about ways to make my recipes better and easy to follow in order to share them with an audience.
I can’t speak on writing other genres, but I can say that writing for an audience gives you a chance to share what you love, and for me that love is cooking and recipe development.
Carol Kicinski was diagnosed with gluten intolerance more than 20 years ago.
She founded Simply Gluten Free in 2007 as a gluten free recipe and lifestyle blog. Her readers quickly made it one of the top gluten free websites. Its purpose is to educate, assist and inspire those with celiac disease or sensitivity to gluten, dairy, peanut, grain or other allergenic elements. She even provides solutions for those with vegetarian, vegan, paleo and raw preferences.
Carol is in her fourth season as America’s first gluten-free-only TV chef with a monthly segment on Daytime, a nationally syndicated show on NBC’s WFLA Tampa Bay. She was also the featured cookbook author on QVC’s Gluten Free Special in April 2011.
She has published more than 850 recipes in newspapers and magazines and was a monthly recipe contributor to Martha Stewart’s Whole Living from 2011 to 2013. She has published two print cookbooks: Simply…Gluten Free Desserts and Simply…Gluten Free Quick Meals.
In August 2012 Carol launched Simply Gluten Free Magazine, a lifestyle magazine for subscribers and store sales with a full digital version. It enjoys robust sales in Barnes & Noble, Whole Foods Markets, Fresh Market, Wegmans, Krogers, Target and hundreds of health food stores across America.
As a humanitarian and adventurer, Carol has assisted the National Red Cross around the world and was one of the first responders at Katrina’s Central Command assisting the troops. She’s lived to tell about being charged by elephants and rhinos and has dived with Great White sharks in South Africa.
Fun, interesting, accomplished and adventurous, Carol’s simplest passion is making “that great recipe” and then having someone else make it and love it!
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