A fabulous new cookbook! (Not gluten-free)

I'm reading a wonderful cookbook, which I discovered by accident, called Demolition Desserts. Its most emphatically not a gluten-free cookbook, but it has some wonderful ideas and recipes, a lot of which have very gluten-free components which can be easily adapted to new recipes.

I am quite impressed. She does do a lot of meringue, but she also makes some fabulous sorbets, puddings, fruit-based things.

A couple of complete gluten-free desserts she makes:

Cocoshok: a cool dessert with the flavors of German Chocolate Cake
Black on Black: chocolate, cherries, licorice icecream
Upside-Down Pineapple Parfait: pineapple, vanilla mochi cake (rice flour!), cocnut, gelato.
Concord Express..


Some that would be easily changed to g-f, either by subbing gf ingredients or products:

Warm Chocolate Cake Crottin uses breadcrumbs, just sub gf breadcrumbs.
S'More A Palooza uses crushed graham crackers, either leave out or use crushed gf gingersnaps, leave out the malt for the chocolate sauce.
Waking Up in a City That Never Sleeps uses 'graham cracker powder'. Easily left off or substituted.

I'm not going through the whole list, but suffice it to say, I think I'm buying this cookbook. Not only does she have fabulous titles, and fabulous desserts, a surprising number of which are gluten-free, she also goes through a nice description of various ingredients and how they work, including agar-agar and Xanthan Gum...

Most of the dessert combinations can be made gluten-free by leaving out a component, but its just wonderful that there are gluten-free combinations that she makes, including a gluten-free cake! And she has a good Resources list.