Aran Goyoaga is a Basque woman from Amorebieta who now lives in Seattle.  She works in the world of cuisine and photography, and does both very well.  We’ve spoken about her before on numerous occasions, though it has been a while since the last one.

But she’s back on our blog today, and in great style.  One of her books has made an appearance in the New York Times Holiday Book Review.  As we always say, this newspaper never ceases to bring joy to us Basques.

By the way, appearing in this book is no small thing.  We’ve found that universities like Yale report on their appearing in the same.

So, as we’ve said, a book by Aran Goyoaga has reached the heights of Olympus’s cookbook section!  Check out Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood, offering up 100 gluten-free recipes.

You can also follow this great chef and photographer on her blog, Canelle et Vanille.

Zorionak!

New York Times – 12/2019 – USA

Holiday Book Review (Cooking)

Even if you don’t have celiac disease, gluten-free baked goods are impossible to avoid — even in Parisian bakeries. They’re not bad, but they’re not … great. My GF GFs (that’s gluten-free girlfriends) have long raved about the bread and baked-good recipes Aran Goyoaga has posted on her site, Cannelle et Vanille.

(Follow) (Automatic translation)

 

Header image: from the “Cooking” section of the 2019 Holiday Book Review from the New York Times