New Cookbook Is A Great Read
Every once in a while you come across a treasure worth sharing. The Gluten-Free Grains cookbook is written by Quelcy Kogel, daughter of Regina and Doug Kogel of Emmetsburg. It’s definitely worth sharing.
We routinely see and visit with Regina and Doug at the weekly Chamber Coffees. Just recently, Regina talked about her daughter’s cookbook. We asked for a look at the book – and what a delight!
The cover features Quelcy with a delicious table of food and flowers. At a glance, the photography in the book is amazing. Photographer Noah Purdy is a friend of Quelcy’s, Regina explained.
Turn one more page to the dedication:
“To Regina. You always shared more than you had. You gave everything, so I could explore the wildest of paths. This book would not exist if not for you.
“And to you, dear reader, I’m so grateful you’re here. Now, more than ever, we need to come together.”
The cookbook includes 75 wholesome recipes worth sharing; featuring buckwheat, millet, sorghum, teff, wild rice and more. Most of these grains are familiar, but what the heck is teff? While this is a gluten-free cookbook, Quelcy points out that she eats gluten but she also believes a recipe can be gluten-free, healthy and satisfying.
Quelcy’s cookbook makes you feel like you are sharing a cup of coffee with her. It’s down to earth and sincere. And, she shares a lot about her family throughout the book.
For example: “The daughter of a cattleman and a descendent of farmers, I wanted to retore my agricultural roots in an effort to restore my own connection to food.”
“Grains became my emblem, but my interest in grains has always been rooted in agriculture, in the men and women who stick to their values, who use nature’s genius instead of man’s chemicals. Fittingly, I fell in love with Kyle, an organic farmer and beekeeper,who I have dubbed ‘The Rustbelt Farmer.’ Life has a way of coming full circle.”
“The other motivating factor for this book was health. There are now many gluten-free products on the market daily (even my shampoo is gluten-free), and the marketing buzz wants us to believe these items are healthier. However,when you take the time to read these labels, the product is often filled with preservatives, starches and binders that can be just as difficult to digest as gluten or are the nutritional equivalent of white bread.”
“My grandmother and mother’s balance of grace and hospitality inspired me to experiment in the kitchen and to share my table. But it is also because of these women that I?LOVE?bread. Regina Kogel can bake, and Sedonia Wagner before her, could also throw around some dough. (My sister Stacy and I even ‘choreographed’ a celebratory dance for my mom’s kolache baking!) I slung dough in a European-style bread bakery, and I believe in the health benefits of fermentation and sourdough bread, but I also believe a recipe can be gluten-free, healthy and satisfying to all.”
“My recipes are about more than buckwheat more than millet. This collection is about living with nature, with the seasons, with respect for well-worn cutting boards and collecting flavors along the journey.”
Oh, my – I’ve only gotten to page 9. There is so much more to read in this delightful cookbook. Regina has some strategically placed book marks that need to be explored. Come back next week and we’ll see what Quelcy Kogel offers for us to bake.