I'm thrilled to say my book will be in stores August 19th and pre-orders are available now at ... amazon, barnes + noble, indiebound, books-a-million, & itunes. (Here are links for my friends in the UK and Canada.)
Just like this blog, the book is inspired by flavor, bounty, joy and a deep love of food, and its pages are packed with simple, seasonal recipes that happen to be gluten-free as well. We've been cooking up a storm around here and I cannot wait to share all of the deliciousness with you: from tasty cocktails, to eggy delights, ample whole grains, treats from the sea, succulent meats, tons of fruits and veggies, and plenty of baked buttery goodness.
Some words of advance praise...
"This book shows how to eat with intention ~ and reveals through simple, vibrant recipes that when you are attuned to freshness, flavor, and seasonality, health is the natural outcome." - Alice Waters
“You can flip to just about any page in Erin Scott's first cookbook and find a completely approachable, inspired recipe. With a focus on seasonality, vibrant natural ingredients, and family-friendly meals ~ this cookbook works whether you're gluten-free, or simply looking for a fresh dash of culinary inspiration.”
- Heidi Swanson, author Super Natural Every Day
"Erin Scott’s recipes look ever so appealing ~ fresh, bright, full of bright color and clean flavors, in fact, “yummy”, just as she says. I’ll use this book for sure."
- Deborah Madison, author Vegetable Literacy
"Yummy Supper hasn't left the side of my stove since I opened it. As a busy mom of two, I'm inspired by this beautifully crafted cookbook and motivated to cook its honest and delicious recipes with what I have in my kitchen."
- Kyle Cornforth, Director of The Edible Schoolyard Berkeley
"A refreshing cookbook centered around tasty whole foods instead of just gluten-free alternatives. The involvement of Erin’s family in her recipes is truly sincere and reflects a natural and satisfying way to organize a family pantry, wheat or no wheat."
- Nathan Williams, Kinfolk co-founder
"Something most people wouldn't guess is that chefs, too, are on the lookout for inspiration in their home kitchens, just like everyone else. What I find so refreshing about Erin's recipes is that instead of just relying on GF flours as wheat substitutes, she embraces buckwheat, millet, black rice and nuts to create original, simple, and delicious food. The kind of recipes that makes you think, 'Oh, I could have thought of that!' I will forever be popping amaranth now."
- Elisabeth Prueitt, co-author of Tartine and co-owner of Tartine Bakery