Gluten Free Mediterranean

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Overview

Spanning cuisines from Lebanon, Syria, Italy, and North Africa, this cookbook offers more than 200 recipes for those with allergies to wheat gluten. These Mediterranean dishes offer a respite from the food isolation that celiac sufferers often endure and enable them to enjoy tasty food that they—as well as nonceliac sufferers—love. Substitutes for bulgur wheat and bread dough, which have been staples of Mediterranean dishes, are provided and the recipes include a gamut of appetizers, soups, salads, main dishes, baked goods, and desserts. From falafel, cucumber and yogurt salad, kufta kebabs, and chicken shish tawook to cheese and onion pie, pizza, and maamoul or walnut-stuffed cookies, ...

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More About This Book

Overview

Spanning cuisines from Lebanon, Syria, Italy, and North Africa, this cookbook offers more than 200 recipes for those with allergies to wheat gluten. These Mediterranean dishes offer a respite from the food isolation that celiac sufferers often endure and enable them to enjoy tasty food that they—as well as nonceliac sufferers—love. Substitutes for bulgur wheat and bread dough, which have been staples of Mediterranean dishes, are provided and the recipes include a gamut of appetizers, soups, salads, main dishes, baked goods, and desserts. From falafel, cucumber and yogurt salad, kufta kebabs, and chicken shish tawook to cheese and onion pie, pizza, and maamoul or walnut-stuffed cookies, vegan as well as vegetarian dishes are also included.

Product Details

  • ISBN-13: 9780966662719
  • Publisher: Palmyra Publishing
  • Publication date: 5/1/2009
  • Pages: 258
  • Sales rank: 241,712
  • Product dimensions: 5.50 (w) x 8.40 (h) x 0.70 (d)

Meet the Author

Sanaa is a former food and culture editor for the Sioux Falls Argus Leader newspaper and author of Oh Boy, I Can't Believe It's Soy! and Secrets of Healthy Middle East Cuisine. She received her culinary training at a cooking school in Florence, Italy, and at the Cordon Bleu School of Baking in Paris, France. She is currently the chef and proprietor of a Middle Eastern restaurant. She lives in Sioux Falls, South Dakota.

Customer Reviews

Average Rating 4
( 7 )

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Sort by: Showing all of 7 Customer Reviews

  • Posted May 30, 2009

    Another book on gluten free diet????

    With the cornucopia of books about gluten free diets, one would wonder what could chef Sanaa contribute to this crowded field with her new book "Gluten Free Mediterranean".
    The answer is quite obvious and simple: Avail tasty, versatile, rich and healthy meals to the whole family of patients suffering from celiac disease. There is no more need to cook two different appetizers, entrees or deserts. The same prepared food will be enjoyed by all members of the family, thus protecting patients and first degree relatives who may be borderline cases of celiac disease and who may manifest it clinically in adulthood. The use of mediterranean cuisine is the icing on the cake, allowing a gamut of rich taste, low cholesterol and organic healthy resources without additives or chemical preservatives.

    2 out of 2 people found this review helpful.

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  • Posted May 18, 2009

    more from this reviewer

    YOU DON'T HAVE TO BE GLUTEN SENSITIVE TO VALUE THIS COOKBOOK

    This cookbook seems to stand on its own, whether or not the reader is gluten sensitive. That's the reality of the creative recipes in this cookbook, that is, if you are gluten sensitive, you are in for a treat. If you're not, you're still in for a treat, as the recipes are healthy, tasty and helpful.

    2 out of 2 people found this review helpful.

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  • Posted May 28, 2009

    Delicious Mediterranean Food

    Everyone who is interested in healthy eating will benefit from this book. Sanaa has opened the world of mediterranean cooking to people who cannot tolerate gluten, but everyone who enjoys good food will wecome the recipes in this delightful book.

    1 out of 1 people found this review helpful.

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  • Posted December 20, 2011

    Uniquely Amazing

    I have eaten at Sanaa's restaurant and find it the BEST mediterranean food in the universe. The beauty of this book is that it uses relatively simple ingredients in unique combinations to create complex tastes that I simply don't see in other mediterranean cookbooks. The green olive spread (think tepenade) with walnuts and onion and a pickled jalapeno is out of this world good. Everyone wants the recipe, and my kids love it for a healthy snack on crackers or bread.I do wish there were more pictures, but have faith and follow the recipes. I haven't been disappointed yet.

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    Posted November 2, 2009

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    Posted November 18, 2009

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  • Anonymous

    Posted March 3, 2010

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