Although those with a wheat allergy or celiac disease must be vigilant about what they buy and eat, they don't have to forego favourites like pasta, bread, and cake. They can still eat well and entertain family and friends at the table, perhaps even better and more healthfully than ever before. Inspired by her travels in Europe as well as the eclectic, cutting-edge cuisine of northern California, Mallorca presents everything from breakfast ideas to quick weeknight suppers and elegant dinner-party fare.Butterflied trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pate; gluten-free pasta dishes actually taste like pasta; and chestnut and sausage dressing upstages the holiday bird. And desserts dazzle. Mallorca presents a new, nutritionally sound, lighter style of baking. Far from tasting like gritty substitutes, these gluten-free cakes, cookies, tarts, and crusty flatbreads look and taste as though they came from a boutique bakery. There's even a chapter devoted to gluten-free grocery shopping. "The Wheat-Free Cook" offers easy-to-follow advice and describes the culinary possibilities of dozens of tasty and satisfying gluten-free grains and flours such as quinoa, flax, millet, and teff, as well as sources for these products.

About the Author
Jacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, coauthored, edited, or illustrated twelve cookbooks to date. She also acted as an editorial assistant to James Beard for several years, and created the first Williams-Sonoma mail-order catalog.

Reviews
I highly recommend this book! -- Peter H.R. Green, author of Celiac Disease: A Hidden Epidemic and Director of the Celiac Disease Center at Columbia University Jackie tackles gluten-free cooking with delicious results. -- Chuck Williams, Founder of Williams-Sonoma "The true merit of The Wheat-Free Cook lies in its accessibility and broad appeal: One can learn how to be a more accommodating cook and how to put xanthan gum to good use. Now that's something for everyone." -- Washington Post "From breakfast to dinner, the veteran food writer ... draws a delicious road map for people with celiac disease or other digestive problems that exclude gluten from the diet." -- San Francisco Chronicle "Selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007." -- No Source



Book Information
ISBN 9780061663406
Author Jacqueline Mallorca
Format Paperback
Page Count 240
Imprint William Morrow Cookbooks
Publisher HarperCollins Publishers Inc
Weight(grams) 336g
Dimensions(mm) 235mm * 187mm * 15mm