Thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor
For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. In The Gloriously Gluten-Free Cookbook, Vanessa Maltin compiles Italian, Asian, and Mexican recipes that are safe for a gluten-free diet but taste so good you can't tell the difference. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin proves that celiac sufferers will never have to eat another boring rice cake.
Living gluten-free isn't as tough as you think-corn tortillas are a simple substitute for flour in Latin cooking, gluten-free flours are perfect for great tasting pizzas and calzones, and rice noodles and gluten-free soy sauce make Asian food perfectly safe and delicious.
- Includes breakdowns of safe and unsafe foods, tips on maintaining a gluten-free kitchen, and firsthand advice from the author on dealing with family, friends, and restaurant workers who just don't get it
- Features Italian sauces, starters, risottos, pastas, and main dishes; Asian soups, salads, starters, noodles, sushi, and main dishes; and Mexican starters, salsas, staples, and main dishes
- Also includes delightful gluten-free desserts and a listing of helpful gluten-free resources
With The Gloriously Gluten-Free Cookbook, a diet without gluten won't be an obstacle to your enjoyment of the good life-and the great food that goes with it.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||7.30(w) x 9.00(h) x 0.70(d)|
About the Author
Vanessa Maltin, one of the millions of Americans with Celiac Disease, is the Food & Lifestyle Editor for Delight gluten free Magazine, which serves people with food allergies, Celiac Disease, and other food-related medical conditions. A graduate of the Institute of Culinary Education in New York City, she is a food journalist, a member of the Advisory Board of the Celiac Program at Children's National Medical Center, and the author of the Celiac Princess blog at CeliacPrincess.com.
Table of Contents
Foreword by Heidi Collins, former "CNN Newsroom" Anchor.
Doctor's Note by Aline Charabaty, MD, Georgetown University Hospital.
Living with Celiac Disease.
What Is Celiac Disease?
Who Gets Celiac Disease?
Symptoms of Celiac Disease.
Diagnosis of Celiac Disease.
Antibody Celiac Test.
Treatment: Living on a Gluten-Free Diet.
What Happens if You Eat Gluten?
How to Live with Celiac Disease.
12 Steps to Living a Healthy Gluten-Free Life.
Types of Gluten-Free Flours and Grains.
Italian Gluten-Free Cooking.
CHEF’S NOTE: From Executive Chef Keith Brunell of Maggiano’s Little Italy.
Italian Ingredients to Keep in Your Kitchen.
Asian Gluten-Free Cooking.
CHEF’S NOTE: From Chef Katie Chin of Thai Kitchen, author of Everyday Chinese Cooking.
Asian Ingredients to Keep in Your Kitchen.
Soups, Salads, and Starters.
Rice and Noodles.
Mexican Gluten-Free Cooking.
CHEF’S NOTE: From Chef Edgar Steele of Café Atlantico.
Mexican Ingredients to Keep in Your Kitchen.
Starters and Salsas.
Staples and Main Dishes.
Dessert Ingredients to Keep in Your Kitchen.
Celiac Disease Resources.
Index of Dairy-Free Recipes.
Index of Vegetarian Recipes.
About the Author.
Most Helpful Customer Reviews
Vanessa's new book shows those of us on the gluten free diet how to enjoy Asian, Mexican, and Italian cooking along with the rest of the world. My family loves the wonderful Italian dishes, especially the risottos, and I am loving learning how to prepare Asian dishes. And being from California, mexican dishes are always a favorite! I was so excited to receive this book and to be able to show family and friends that gluten free cooking is not only good, but main stream as well.
Substance: A good collection of reasonable recipes, not too chi-chi for the supermarket crowd. Most of the recipes don't actually use gluten substitutes, except in the baking section, but capitalize on cuisines that are inherently gluten-free.I just skimmed the narrative material, but it is worth a second look.
I bought this as a birthday gift for my sister-in-law who was recently diagnosed with celiac disease. She loved it! She loves to cook different ethnic foods, and now she can. Can't wait for the invite to dinner at her house.
Gave it as a gift to a gluten-free friend. She is using it every night and absolutely loving the results!!!
Really enjoyed the variety of recipes in this book - a nice break from the gluten-free norm.