Jennifer’s Way Kitchen

Esposito’s second cookbook (after Jennifer’s Way) offers as much education about health and wellness as it does about food and cooking. Inspired by her diagnosis with celiac disease, Esposito focuses on controlling and eradicating inflammation by not using ingredients such as gluten, eggs, dairy, and refined sugars. The cookbook is divided into three sections: “Pure,” “Clean,” and “Indulgent.” The “Pure” section, which includes recipes for a pizza crust made from plantains and one for turkey-apple breakfast sausage, aims to help readers detoxify their bodies and rid themselves of allergy symptoms. “Clean,” with recipes for pumpkin biscuits with bacon and maple syrup, Grandma’s Stuffed Artichokes, and a pork tenderloin with cranberry chutney, focuses on the maintenance of digestive and overall health. As its name suggests, recipes in the “Indulgent” category are richer dishes that won’t cause inflammation, such as Jennifer’s Famous BBQ Baby Back Ribs; pumpkin hazelnut chocolate chip pancakes; baked wild salmon in parchment (with zucchini, spinach, and portobello mushrooms); and a filet mignon that is served with arugula, fresh tomatoes, and good olive oil. In conjunction with these recipes, Esposito also recommends two detoxifying DIY bath soaks and a facial mask to help readers care for themselves when they are dealing with adverse reactions to food. This solid foray into allergen-free cooking is packed with information that can help those with dietary problems. Agent: Alex Glass, Glass Literary Management. (Sept.)