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 Italy's best-loved foods,from ravioli to tiramisu,contain wheat flour, so they've 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. Mallorca's 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.

About the Author
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.

Reviews
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!"



Book Information
ISBN 9780738213613
Author Jacqueline Mallorca
Format Paperback
Page Count 248
Imprint Da Capo Lifelong
Publisher Hachette Books
Weight(grams) 516g
Dimensions(mm) 177mm * 255mm * 14mm