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.
