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.
|Product dimensions:||7.00(w) x 9.10(h) x 0.70(d)|
About 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.
Table of Contents
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
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
Most Helpful Customer Reviews
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.