Here’s a gluten-free cookbook question. For the little ebook of Vegan Serendib, I basically took a sampling of recipes from Feast. For the little ebook of The Marshmallows of Serendib, I actually did a baker’s dozen of completely new marshmallow recipes — Feast itself only has a basic recipe.
I’m trying to make sure that the new little gluten-free sampler is not just all the same things that are already in Feast (because after all, most of Sri Lankan cooking is actually gluten-free already). It’s a little tricky, planning it so that it’s useful BOTH to people who already own Feast, AND to people who might pick it up on its own.
For the gluten-free version of Feast, I’m sort of inclined to do a combo approach — some new recipes that aren’t in Feast (some of which are a bit more fusion, like the grilled Sri Lankan shrimp that I put in everything, including Caesar salad), but also some classics, so that people have a good baseline for Sri Lankan cuisine generally.
Does that approach make sense to folks?