This page is a list of books and cookbooks that I have personally read and or own and recommend, including favourites. Some are also great resources. If you have an SCD (Specific Carbohydrate Diet) resource or cookbook to recommend, please leave it in a comment on the SCD References and Resources page. Otherwise, please contact me.

I’ve provided links to the books’ respective Amazon pages, however please note that these are not affiliate links and I am not an Amazon affiliate.

References and Cookbooks

Breaking the Vicious Cycle [Amazon]
Elaine Gottschall

If you’re interested in wanting to start the Specific Carbohydrate Diet, start with this book. Founded by Dr. Sidney Valentine Haas, the diet was documented and researched by Elaine Gottschall after her daughter recovered from ulcerative colitis from following SCD. All the details of the diet and how it works are included in Breaking the Vicious Cycle and it’s recommended that you read the book first before starting the diet. (See also the SCD References and Resources page for more information.) The most recent edition also includes a chapter on autism and explains the link between the brain and gut.

Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat [Amazon]
Bruce Fife, N.D.

I believe this book introduced most people to coconut flour and includes a wide range of recipes to utilize it in baking and cooking. Dr. Fife explains what coconut flour is and how it works. For anyone who’s interested in using coconut flour or wanting to understand it better (while some love its apparent ease of use, some are only frustrated by its moisture-absorbing property), I fully recommend this book. Coconut flour is SCD friendly, although at the time of the writing of Breaking the Vicious Cycle, it did not exist. It’s ideal for those who don’t want to rely heavily on nut flours for baking or are sensitive to nuts.

Grain-Free Gourmet and Everyday Grain-Free Gourmet [Amazon 1 and 2]
Jenny Lass and Jodi Bager

These two books are both SCD. The authors met at a potluck party and after discovering they each had their own dietary afflictions (celiac disease and ulcerative colitis, respectively), eventually wrote these cookbooks together. Since SCD does not use grains (or psuedo-grains such as quinoa) these cookbooks’ recipes are also ideal for anyone following a grain-free diet. Baking recipes have a heavy reliance on almond flour. My favourite recipe from the second book are the almond flour crepes, which are light and extremely versatile.

Healing Foods: Cooking for Celiacs, Crohn’s, and IBS [Amazon]
Sandra Ramacher

The recipes in Healing Foods were developed after the author and her son were diagnosed with celiac disease. She discovered the Specific Carbohydrate Diet and both her and her son’ health improved dramatically. A sampling of the recipes from the cookbook can be found on her website and she also maintains a blog (or “flog”).

The Gluten-Free Almond Flour Cookbook [Amazon]
Elana Amsterdam

Elana Amsterdam is well-known in the gluten-free blogging community for creating healthy, low glycemic recipes using almond flour. All the recipes in her first cookbook use almond flour and most are grain-free; some use a small amount of starch such as arrowroot to help bind. The recipes are mostly SCD, only some minor modifications are required.

Gluten-Free Cupcakes [Amazon]
Elana Amsterdam

The successful follow-up to The Gluten-Free Almond Flour Cookbook, the recipes use coconut flour and almond flour: either individually or together to create a variety of classic standbys and creative flavours. In addition to cupcakes, there is also a small chapter devoted to muffins including savoury. Once again, the recipes only need slight modification to make them completely SCD. (Coconut flour is SCD friendly.)

Plate to Pixel: Digital Food Photography and Styling [Amazon]
Helene Dujurdin

This is the one food photography book that I have read and that I can fully recommend. (All my previous reading about food photography has been online, in the form of blog posts and articles.) Unlike the majority of food photography books on the market, Helene brings a unique (and much needed) approach in her book as she is, in addition to being a professional photographer and stylist, also a food blogger – her blog is the well-known Tartelette. This means that her approach to photographing food is honest and doesn’t require expensive photography equipment that most food bloggers do not own. It is mainly written for those who have dSLR cameras but the tips are also useful for those who use compact cameras (and I’m sure even micro 4/3s; as a point of example, I still shoot my photos with a compact camera). I own the Kindle edition of her book. In addition to photography, she also includes some styling tips.

Memoirs and Non-fiction

The Apprentice: My Life in the Kitchen [Amazon]
Jacques Pépin

Jacques Pépin’s memoir about how he became a chef is full of wit and humour and all at once heartwarming as well as endearing. It also tells the story of a boy, then a young man, growing up and finding his place in the world. From boyhood in the French countryside during World War II to the start of his training as a chef at the tender age of thirteen, each chapter holds you firmly in its grasp until the next. Recipes are included at the end of every chapter, reflecting the particular period covered.

My Life in France [Amazon]
Julia Child

Julia Child wasn’t always Julia Child. Starting in California, she describes her childhood and how she was forbidden to try to learn how to cook since her family had servants. It wasn’t until she met her husband Paul that she took it upon herself to learn how to cook, at last enrolling at Le Cordon Bleu in Paris, France. In France she would meet her co-authors Simone “Simca” Beck and Louisette Bertholle and write Mastering the Art of French Cooking and from there help change the face of American cooking forever.

What Einstein Told His Cook (1 and 2) [Amazon]
Robert L. Wolke

For food geeks and anyone with a casual interest in food or kitchen science, What Einstein Told His Chef is great reading as Robert L. Wolke lays out and explains how different foods work and why. He also includes recipes for demonstrating. The second book further explains and elaborates on the subject presented in the first. These were one of the first books I read on food science and is light reading. The newest book in the series, What Einstein Kept Under His Hat, I have only recently discovered and not yet read.

Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s