Thanks to everyone who entered the drawing for “Culinary Creativity: Let Your Restrictions Set You Free: Breakfast to Dessert Over 110 Gluten-free, Dairy-free Recipes.” And by “everyone,” I mean Jennifer Decker. I’ll pop it in the mail today.

I get why interest for this book was a little low. OK, microscopic. What I don’t get is how much press the gluten-free movement is getting. No offense to Jennifer — more power to her. It works for who it works for.
But to hear food manufacturers and cookbook writers tell it, you’d think the whole country was dropping their bagels and running for almond flour. Oh, well. I’m just glad the book found a good home.

Rosh Hashanah and autumn both start next week, making two reasons to peruse the hearty dishes featured in Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish. It’s a tome of some heft, with clear, simple recipes blending fresh flavors with common ingredients.
To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and TITLE OF THE BOOK you want, and I’ll choose an entry at random next Wednesday.

For those of you just here for the food, this dish looks especially tasty:
CHICKEN WITH HONEY AND MUSTARD
4 boneless, skinless chicken breasts, about 6 ounces each
Marinade:
1-inch piece of ginger, peeled and grated
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons dry white wine
3 tablespoons freshly squeezed orange juice
1 tablespoon fresh squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
Freshly ground black pepper
Chives, snipped for garnish
1. Place the chicken in a glass or nonreactive dish. In a small bowl, combine the marinade well and pour over the chicken. Cover and refrigerate for 3 to 4 hours, turning once.
2. Preheat the broiler. Set the rack in the broiler pan and cover it completely with heavy foil. Meanwhile, bring the chicken breasts back to room temperature.
3. Make a shallow “basket” with a pice of heavy foil, crimping it at the corners so that the juice don’t spill out. Set the basket on the broiler rack, place the chicken in the basket, and spoon over half the marinade, and broil for another 2 to 3 minutes. The chicken will be slightly pink on the inside.
4. Remove from the oven, cover the chicken with the lining foil, and let rest for 1 minute so the juices can flow back into the tissues. The chicken will continue cooking.
To serve, cut the chicken on the diagonal into medium slices and spoon over the accumulated juices. Garnish with snipped chives.
Serves 4
– “Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish”