Chef Kate Presents … Recipes from an Unconventional Chef

By Kate Wagner

If you have special dietary needs, you know how hard it can be to navigate the world of food. Is this casserole gluten-free? Does this pie contain processed sugar? The only way many of those eaters can manage their diets is to cook a handful of reliable recipes over and over and over again. But the task of cooking — and eating — quickly becomes an uninspired endeavor.

It is to those people that Chef Kate Wagner has geared Recipes From an Unconventional Chef. Wagner’s book is filled with easy recipes that can be adapted seamlessly for a range of diets. A cheese pepper dish, for instance, can be made with gluten-free bread crumbs or vegan cheese, while the addition of Italian sausage can satisfy meat eaters. The chef’s tasty recipes ensure that a home cook can successfully whip up delicious, engaging dishes that will make it a pleasure for them to stay on their diets.

• Language: English
• Publisher: LifeRich Publishing
• Release date: Jan 24, 2020
• ISBN: 9781489726384

Kate Wagner

Hawaii Island native Kate Wagner is a French-trained chef who has been cooking professionally for more than 30 years. She has opened 15 restaurants in New York, Florida in Hawaii. Three of them were her own. Over the years, she’s worked as a corporate and private chef for international clients, and she has spent years working as a food stylist and caterer to top television and movie productions in Hawaii. Kate now resides in Honolulu and delights private and farmers market clients with her gluten-free, diabetic-friendly French-style pastries, vast varieties of breads, cakes, and pies. This is her first cookbook.

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Copyright © 2020 Kate Wagner.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

This book is a work of non-fiction. Unless otherwise noted, the author and the publisher make no explicit guarantees as to the accuracy of the information contained in this book and in some cases, names of people and places have been altered to protect their privacy.

You should not undertake any diet/exercise regimen recommended in this book before consulting your personal physician. Neither the author nor the publisher shall be responsible or liable for any loss or damage allegedly arising as a consequence of your use or application of any information or suggestions contained in this book.

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ISBN: 978-1-4897-2635-3 (sc)

ISBN: 978-1-4897-2636-0 (hc)

ISBN: 978-1-4897-2638-4 (e)

Library of Congress Control Number: 2020900358

LifeRich Publishing rev. date: 05/23/2020

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CONTENTS

Dedication

Acknowledgements

Foreword

Status Update

1   QUINOA

2   POLENTA RECIPES

3   MISCELLANEOUS SOUP & SAVORY PIES

4   POTATOES

5   SWEETS

Terminology – Glossary

DEDICATION

This book is dedicated in loving memory to the clans of

Wagner, Fitzsimmons, Paluka, O’Neil and Lopez.

Amazing people who inspired my life’s passions.

For my dad and my best friend, Brother Bill.

ACKNOWLEDGEMENTS

This has been a long road. I would like to thank my brothers

and sisters in the Armed Forces, past and present.

Many thanks for support from Bernadette and Howard Dicus. For Kim,

who helped with the original manuscript. To the many customers and

friends who continued to prod me to get this first book rewritten.

Many thanks to all the folks at Hawaii 5-0 and Magnum P.I. production crews who

constantly challenged my perception and skills, making magic every day. Particularly

Katie and Hector in props, Krishna, Kim, Brian and all the directors, producers, writers

and crew who always make my food look great. You folks are awesome. Thank you

for the amazing opportunities. You guys really do make dreams come true,

To Joleen Oshiro who agreed to proof this effort and clarify my style and providing the

forward. Bless you! Yoshiko, Leah and mom who put up with me and my ideas. Aaron

and the ladies at Malaekahana who gave me great inspiration and sanctuary.

Most of all I want to say Mahalo to my sister Deb and her husband Richard.

Lifetime friends who said it could be done and pushed me to finish. This

humble work could have not happened without her. I treasure you both.

Hopefully the next one will not get lost or take as long to complete.

Thank you, reader, for taking a chance and purchasing this book. I hope you enjoy the journey.

Remember to always try it twice and adapt it to your own tastes. Be brave! Bon Appetit!

For assistance on techniques or recipes, email [e-mail].

FOREWORD

I met Chef Kate Wagner some 10 years ago, when she was selling gluten-free pastries and breads from a lone table at a farmers’ market. When I set eyes on her selections and tasted a few samples, I almost didn’t believe they were gluten-free — breads were fluffy and springy, pastries delicate. Everything was moist and soft, a universe apart from the brown, crumbly, dry breads and heavy, overly sweetened pastries out on the market at the time.

Today, thanks to chefs like Kate, the bar on gluten-free fare has skyrocketed, and its scope has expanded well beyond baked goods to out-and-out meals. Her own decades of culinary experience working as a corporate and private chef for international clients, opening at total of 15 restaurants in New York, Florida and Hawaii, three of them her own, and currently a media chef for television and movie productions, Kate has contributed much to the realm of gluten-free cuisine.

Now, she brings all that