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Eating in the Middle by Andie Mitchell, a Review

Andie's cookbook, Eating in the Middle, open to the Banana Bread donuts with maple cinnamin cream cheese frosting

I don't often do single-book reviews because I save them for a monthly series, but this cookbook, Andie Mitchell's Eating in the Middle, deserves a spotlight. I first heard about Andie via my friend Meg and her blog, and I promptly read Andie's memoir (the cover grabbed me) and then placed her cookbook on hold at the library. I'm so glad I did, and I'm already in line again because there were a number of recipes I just didn't have time for in the blip of two weeks that I had it in my kitchen.

I made a number of her recipes, including the delicious donuts (seriously, read that description), a flavorful Asian chicken salad, some breakfast muffins that had pineapple, carrot, raisins, and coconut in them, and a batch of different brussel sprouts. The only 'dud' for our family was the Brussel sprouts, and only because of the cheese added. The recipe was not only visually appealing, but delicious, and I should have listened to my intuition when it was telling me to skip the blue cheese. The original recipe calls for gorgonzola, which is a type of blue cheese, and after three failed stops, I just bought regular blue cheese, and I used a very small amount, less than the recipe called for. It was just too strong of a flavor for us. 

The other recipes, however, were gobbled up within 24 hours, easy. These donuts, made gluten-free, were so delicious I've had a request to make the again, and that was trying them without the icing on the (which was delicious and leveled them up from 'good' to 'decadent'). I can't wait to get the book again from the library, potentially ordering it soon from Amazon, and making a few more delectable recipes. In the meantime, I have her blog to keep my tummy full. 

The photos in the book are gorgeous, and Aran Goyoga, from the anthropologie-esque gluten-free foodie blog, Canelle et Vanille. Seriously, that woman charges thousands of dollars for food styling photography workshops around the globes and they are always full. She knows what she's doing. An excellent photographer and a picture on nearly ever page is a MUST for a cookbook. I won't even remotely consider getting it at the library, let alone buying it, if that's not the case. 

Have you seen this cookbook or tried any recipes from Andie's blog? Do tell your favorites!

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