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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.
"Jackie explains exactly how to make great Italian food without wheat or gluten. I was amazed by the breads and desserts in this book. You don't have to be gluten-intolerant to want them all."
Chuck Williams, founder of Williams-Sonoma
"Finally! Authentic Italian cooking. The recipes are refreshingly clean and simple, using healthy, fresh ingredients. I love it!"
Cynthia Kupper, RD, Director, Gluten Intolerance Group of North America
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.
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