Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat--from Crostini to Tiramisu

Description

From the author of the Wheat-Free Cook, selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007, Gluten-Free Italian charts new territory. Many of Italys best-loved foodsfrom ravioli to tiramisucontain wheat flour, so theyve been off limits to the gluten-intolerant. Until now. Jacqueline Mallorca creates gluten-free surprises like fresh pasta, rustic breads, delicious vegetable contorni (side dishes) that double as appetizers, and sensational regional desserts. Mallorcas easy-to-follow recipes make using fresh ingredients an inviting prospect. Gluten-Free Italian also includes a shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources, and celiac resources.

Jacqueline Mallorca has written or collaborated on twelve cookbooks. Formerly an editorial assistant to James Beard and a food columnist for the San Francisco Chronicle, she lives in Northern California.

Publishers Weekly, 11/30/09 "In this flavorful Italian collection, pasta-centered fare is the exception rather than the rule, but the majority of Mallorca's dishes require no special ingredients at all, a godsend for celiac sufferers often sent hunting for esoterica." Taste for Life, February 2010 "Gluten-Free Italian offers satisfying dishes-even pizzas and pastas-that the whole family will love." Portland Oregonian, 2/23/2010 "I can't wait to cook my way through the book!"