By Tanya Holland, Jan Newberry

Brown Sugar Kitchen is greater than a cafe. This soul-food outpost is a neighborhood collecting spot, a spot to fill the stomach, and the thrashing center of West Oakland, a storied postindustrial local around the bay from San Francisco.

The eating place is a pleasant beacon on a tree-lined expressway, nestled low and cushty subsequent to a scrap-metal backyard during this Bay quarter rust belt. Out entrance, clients congregate on lengthy benches and sprawl within the grass, absorbing the light, sipping at steaming mugs of Oakland-roasted espresso, ready to snag one of many tables they glimpse during the swinging doorways. bargains are performed, neighbors are made; this can be a neighborhood in motion. briefly order, they'll get their desk, their pecan-studded sticky buns, their meaty hash crowned with a quivering poached egg. Later within the day, the road grows, and the orders for chef-owner Tanya Holland's well-known bird and waffles or oyster po'boy fly. this can be while delight arrives.

Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at domestic, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter-Caramel Frosting. And those aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul nutrition superstar in the neighborhood grown, seasonal produce, too, in crisp, artistic salads similar to Romaine with Spring greens & Cucumber-Buttermilk Dressing and summer time Squash Succotash. Soul-food classics get a latest spin in terms of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a facet of Roasted eco-friendly Beans with Sesame-Seed Dressing. Straight-forward, unfussy yet encouraged, those are recipes you'll flip to back and again.

Rich visible storytelling unearths the nutrients and the folk that made and make West Oakland what it really is at the present time. Brown Sugar Kitchen actually captures the sense—and flavor—of this richly textured and scrumptious position.

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It can be frustrating, but you do have options at a restaurant, and usually plenty of them, which is why I’ve laid out exactly how to handle g-free dining on page 47. If you do cheat, all is not lost. Don’t think that because you’ve cheated there is no point in following a gluten-free diet any longer. You need to get back on the wagon and do it right away. You deserve it, and your health depends on it. indd 32 (Text) 9/20/12 12:51 PM 9/20/12 1:04 PM (Fogra 39) Job:09-28884 Title:FW-The CPG to Naturally Gluten-Free Foods #175 Dtp:204 Page:32 001-048_C6 001-048_C6 0/12 12:51 PM 0/12 1:04 PM Dealing with Cravings Studies indicate—as if we didn’t already know—that cravings are generally in your head.

The Institute of Medicine of the National Academies recommends that men under age fifty consume at least 38 grams of fiber per day, and men over age fifty consume at least 30 grams. Women under age fifty should consume at least 25 grams per day, and women over age fifty at least 20 grams per day. To keep your intake up, look for or make baked goods and pastas with highfiber, whole-grain, gluten-free flours, such as those made from brown rice, quinoa, oats, chickpeas, almonds, or coconut. Those made with refined “white” starches, like white rice or tapioca, are less nutritious.

The server will usually come back with a list of items suggested by the chef that are safe for you to eat, and you can make your decision from there. ❚ guess and check If I have had a chance to scan the menu before a server gets to the table, I can wind up with my heart set on a particular dish before I’ve had a chance to find out whether it’s gluten-free. , the meat is grilled and topped with salsa, and it’s served with roasted potatoes and sautéed veggies). indd 45 (Text) 45 9/20/12 12:51 PM 9/20/12 1:04 PM (Fogra 39) Job:09-28884 Title:FW-The CPG to Naturally Gluten-Free Foods #175 Dtp:204 Page:45 When this happens, I’ll say to the server, “I’m on a strict gluten-free diet.

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