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

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Overview

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...

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

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Overview

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.

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Editorial Reviews

From the Publisher
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!”

Publishers Weekly
Food writer Mallorca (The Wheat-Free Cook) took up gluten-free cooking after being diagnosed with celiac disease. 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 like celiac-free pasta and xanthum gum. They'll also expand their palates and recipe boxes with dishes like Cioppino, ten different risottos (naturally gluten-free), and rustic mains such as Braised Pork in White Wine with Savoy Cabbage, and Roman-Style Lamb Stew with Fennel. Those with a sweet tooth will appreciate desserts like Almond-Ricotta Cake and macaroons, though her Tiramisu, which requires home-made ladyfingers, calls for advance planning and preparation. Suggestions for a naturally gluten-free Italian pantry and celiac resources will further aid cooks on a wheat-free diet.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9780738213613
  • Publisher: Da Capo Press
  • Publication date: 10/13/2009
  • Edition description: Original
  • Pages: 248
  • Sales rank: 371,501
  • Product dimensions: 7.00 (w) x 9.10 (h) x 0.70 (d)

Meet 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.

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Table of Contents

Acknowledgments ix

Introduction 1

Celiac Disease-What Is It? 4

The Gluten-Free Shopper 6

Gluten-Free Grains, Flours, and Other Baking Ingredients 10

The Naturally Gluten-Free Italian Pantry 17

Recipes

1 Contorni/Vegetable Dishes 23

2 Soup for Supper 41

3 Pasta 55

4 Risotto and Other Grains 77

5 Polenta and Gnocchi 93

6 Birds 105

7 Catch of the Day 123

8 Pork, Lamb, and Beef 135

9 Bread, Pizza and Crostini 155

10 Sweet Things 177

Metric Conversions 215

Celiac Resources 217

Index 219

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted November 2, 2012

    Really good

    I am Italian and have a wheat allergy so this book is giving me all the good things I have been missing. Recipes are very similar to my family's cooking so I really get to enjoy them.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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