Gluten-free Italian
Author(s): Jacqueline Mallorca
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.
Product Information
"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!"
Jacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, co-authored, edited, or illustrated eleven cookbooks to date. She created the first Williams-Sonoma mail-order catalogue, and still writes food and cookware-related material for the company today. She also acted as west coast editorial assistant to James Beard for several years. She lives in Northern California.
General Fields
- :
- : The Perseus Books Group
- : Da Capo Press Inc
- : 0.408
- : 31 October 2009
- : 232mm X 178mm X 15mm
- : United States
- : books
Special Fields
- : Jacqueline Mallorca
- : Paperback
- : 641.56318
- : 248
- : col. Illustrations