The Gluten-Free Italian Vegetarian Kitchen: More Than 225 Meat-Free, Wheat-Free, and Gluten-Free Recipes for Delicious and N utricious Italian Dishes by Donna Klein | NOOK Book (eBook) | Barnes & Noble
The Gluten-Free Italian Vegetarian Kitchen: More Than 225 Meat-Free, Wheat-Free, and Gluten-Free Recipes for Delicious and N utricious Italian Dishes

The Gluten-Free Italian Vegetarian Kitchen: More Than 225 Meat-Free, Wheat-Free, and Gluten-Free Recipes for Delicious and N utricious Italian Dishes

by Donna Klein
     
 

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From tantalizing appetizers to delicious desserts, The Gluten-Free Italian Vegetarian Kitchen is a collection of authentic Italian dishes with a vegetarian and gluten-free twist. More than 225 recipes for appetizers, soups, salads, breads, pizzas, panini, gnocchi, risotto, polenta, and other main dishes, brunch, and dessert. Dishes are specified as dairy-free,

Overview

From tantalizing appetizers to delicious desserts, The Gluten-Free Italian Vegetarian Kitchen is a collection of authentic Italian dishes with a vegetarian and gluten-free twist. More than 225 recipes for appetizers, soups, salads, breads, pizzas, panini, gnocchi, risotto, polenta, and other main dishes, brunch, and dessert. Dishes are specified as dairy-free, egg-free, lacto-ovo, dairy-and-egg-free, vegan, and/or low-carb and the book gives tips and information on eating gluten-free, as well as a nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrates, and dietary fibre for every recipe. Also includes a glossary of gluten-free specialty ingredients

Editorial Reviews

Library Journal
11/01/2014
While there are vegetarian/vegan and gluten-fee Italian cookbooks, Klein, building on a number of her previous titles (Vegan Italiano; The Gluten-Free Vegetarian Kitchen), may be the first to have merged the two. The author's easygoing approach to cooking combines fresh ingredients, supermarket conveniences (such as jarred roasted peppers), and simple preparations. For the more ambitious cook, there are recipes for from-scratch pizza crust, breads, and fresh pasta. While these gluten-free adaptations are covered, careful consideration is given to naturally gluten-free dishes like soups, salads, risotto, polenta, and stuffed vegetables. Appetizers, sides, brunch fare, and desserts are also covered. Without photos to draw readers in, recipe names are temptingly descriptive: roasted butternut soup with garlic and sage; porcini mushroom and tomato ragu with white bean polenta; and Italian lemon pudding cake with raspberries. Nutritional information, a brief guide to gluten-free ingredients, and recipe variations are included, and many dishes are dairy free, egg free, or vegan. VERDICT With eight cookbooks under her belt, Klein must be doing something right! Her latest will make gluten-free vegetarians feel like they don't have food limitations at all.—Jude Baldwin, Coll. of the Siskiyous, Weed, CA

Product Details

ISBN-13:
9781101634646
Publisher:
Penguin Publishing Group
Publication date:
09/02/2014
Sold by:
Penguin Group
Format:
NOOK Book
Pages:
256
Sales rank:
989,959
File size:
2 MB
Age Range:
18 Years

What People are saying about this

From the Publisher
"This collection of authentic Italian dishes features recipes for healthy meals that fit any occasion and any time of day and made with ingredients found at most local supermarkets. Dishes are specified as dairy-free, egg-free, lacto-ovo, dairy-and-egg-free, vegan or low-carb, and include nutritional analyses and information and tips on eating gluten-free."
—Food & Nutrition

"I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein."
—Wheat-Free & Meat-Free

Reviews for Donna Klein’s The Gluten Free Vegetarian Kitchen.

“Donna Klein is a well-known cookbook author but what did she know about being gluten-free? Well, I must say I am truly impressed. The book does a good job of outlining the “Celiac Diet” and places where the perfidious gluten can hide. Ms. Klein makes great use of the alternative flours and gluten free ingredients, highlighting the natural flavors of gluten free food. For a meat-eater like me, it was useful to have all of the recipes categorized by Dairy-Free, Egg-Free, Vegan etc. As a diabetic, it was great to see which recipes were labeled as “low-carb” AND have the nutrition facts for each recipe. I had a great time pouring through the cookbook selecting which ones to make first. I decided to have a dinner party with a few friends (Celiac and not) to give the recipes a test run. Everyone loved the food. Meat-eaters, gluten-eaters and the vegetarian-Celiac all gave the recipes rave reviews.”
—A Gluten-Free Guide

"A wonderful vegetarian resource."
—Publishers Weekly
 

Meet the Author

Donna Klein is the author of Supermarket Vegan, The Mediterranean Vegan Kitchen, The PDQ Vegetarian Cookbook, Vegan Italiano, The Gluten-Free Vegetarian Kitchen, The Tropical Vegan Kitchen, and The Chinese Vegan Kitchen. She is a food writer who has contributed to the Washington Post, Vegetarian Gourmet, Veggie Life, the Herb Companion, and Yoga Journal.

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