“I aim for the quality and flavor. Just because it’s gluten free doesn’t mean it doesn’t have to taste good."
Born near the Mediterranean, where seasonal fresh fish, fruits, and vegetables flourish, Chef Einat Mazor forged a strong connection to food and cooking at an early age. This passion shaped her life and career. Although she went on to earn her BA in life science from Tel Aviv University and an MA in business and worked for a time in the corporate world, she never gave up on her dream of one day owning a catering place of her own. That wish came true when she became a certified chef a the Natural Gourmet Institute in New York City. Now, she’s a culinary consultant for restaurants and food companies where she specializes in gluten- and dairy-free products.
“I started cooking and baking many years ago and I share with my family a passion for food. For us, many of our most important moments happen at the family dinner table. I hope that this book brings you to the family table, sharing recipes that everyone loves to eat. My advice to you, whether you’re cooking for yourself or for family and friends, is to cook happy!”
When Chef Mazor discovered that Edan, her daughter had Celiac, it was an adjustment for the whole family but it also empowered them. Thus, changes in the kitchen evolved into a business. Mazor is a certified chef from the Natural Gourmet Institute in New York. Until 2009 she catered beautiful events in New York and New Jersey; offering an organic allergy free baked goods and desserts to clients with special dietary needs. Since then, she wrote three cookbooks about gluten-free cooking and baking. Now she teaches culinary classes in culinary schools about how to cook and baking in the gluten-free way. Chef Mazor shares with her audience gluten-free recipes for everyday cooking in a monthly health magazine lifestyle and works as a culinary consultant for numerous companies as well.
Chef Mazor’s “mom” point of view on the culinary world impacts her recipes. In her books she tries to use the most nutritional flours. Because of her background, readers will be able to find in her new cookbook, gluten-free cooking for healthy living, guidelines on how to make their own gluten-free flour mixes, Chef’s personal favorites mixes for pizza crusts, cakes, and cookies, and all purpose flour mixes that will help to reduce costs and be independent in the kitchen.