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Publishers WeeklyFood 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.
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