Four years ago at the age of 9, Dominick Cura was diagnosed with celiac disease, which meant he could never eat wheat again. Instead of despairing, the resilient child went straight to the kitchen to craft up alternatives to conventional cakes and pastries. In “Eternally Gluten-Free: A Cookbook of Sweets and Inspiration, From a Teen!” (ISBN 0615570542), Cura presents his own gluten-free recipes.
Beyond its mouth-watering recipes, the book is also an inspiring story of how Cura took a negative situation and turned it into a positive opportunity. Gluten is a protein found in foods processed from wheat, barley and rye. It is ubiquitous in foods from pizza and pasta to cakes, donuts and bread. With the right knowledge however, a cook can whip up gluten-free entrées and desserts that either use alternative flours or avoid wheat products altogether.
Though written by a 13-year-old, “Eternally Gluten-Free” has both an air of sophistication about food and one of simplicity in its preparation, which will allow readers to easily recreate Cura’s savory breakfast meals and desserts. The book will appeal to adults and teenagers alike, as well as pediatricians and gastroenterologists who need recipe resources for children newly diagnosed with celiac disease. Gluten-free organizations as well as gourmet, natural food and health stores will be interested in what Cura has to offer. Chock-full of good food that never feels like an inferior substitute, “Eternally Gluten-Free” will also inspire with the story of one young man’s triumph over a medical diagnosis.
“If you or a family member has to eat gluten-free, ‘Eternally Gluten-Free’ will show you what you’re not missing. Cura’s inspiring story and tasty dessert, drink and breakfast recipes will show you that gluten-free isn’t a restriction; it’s an opportunity,” says Matthew Amster-Burton, a food writer and the author of “Hungry Monkey: A Food-Loving Father’s Quest to Raise an Adventurous Eater.”
“Eternally Gluten-Free: A Cookbook of Sweets and Inspiration, from a Teen!” is available for sale online at Amazon.com and other channels.
About the Author: Born in Florida in 1999, Dominick Cura was diagnosed with celiac disease in 2008 at the age of 9. He can no longer eat foods containing gluten, such as traditional breads, pizzas, pastas and pastries. With his diagnosis, Cura took to the kitchen and began learning how to make foods that tasted even better than those he could no longer enjoy. He currently lives in Seattle.
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SOURCE: Dominick Cura
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