After discovering that she had celiac disease, and facing significant changes to her lifestyle, author Kristine Kidd had one objective: to eat as well as she always had. In this book, she presents more than 100 of her favorite quick dinner recipes developed during her self-described “year of glorious experimentation.” These vibrant but simple meals are free of wheat, rye and barley, and so satisfying and delicious, you’ll never realize those ingredients are missing. Emphasizing quick, flavor-packed meals, Kristine transforms easy-to-find fresh ingredients into tempting gluten-free dishes that are perfect for busy weeknights. Featuring poultry, seafood, meat and meatless dishes, along with a handful of desserts, the book includes advice about preparing the fresh ingredients that inspire the recipes. Sprinkled throughout the chapters are recipes for starchy, gluten-free staples that can replace wheat-based pastas, breads or crusts in meals. Clever tips and an extensive how-to section offer ways to round out meals, customize recipes and turn leftovers into new suppers later in the week. Hardcover, 224 pages.