Gluten-Free
Italian
Over 150 Irresistible
Recipes without Wheat—
from
Crostini to Tiramisu
Jacqueline Mallorca
Many of Italy’s best-loved foods
contain wheat flour, so they’ve been off limits for
the gluten intolerant.
Not any more. Jacqueline Mallorca—an
experienced cookbook author who now cannot tolerate gluten—has
transformed and lightened traditional recipes into a wheat-free
feast.
From fresh pasta, rustic breads, and
appetizing vegetable dishes to sensational regional desserts,
Mallorca’s
clear recipes make healthful Italian food not only accessible
for the gluten-challenged, but a treat for the whole family.
Gluten-Free
Italian also includes a gluten-free shopping
guide, cooking tips, Italian pantry staples, a glossary
of alternative grains and flours, mail-order sources, and
celiac resources.
8 pages of color photographs.
Jacqueline
Mallorca has written or collaborated on twelve
cookbooks to date. Formerly West Coast editorial assistant
to culinary legend James Beard and a food columnist for
the San Francisco Chronicle, she lives in Northern California.
“Jackie explains exactly how
to make great Italian food without wheat or gluten. I was
amazed by the breads and desserts in this book. You don’t
have to be gluten-intolerant to want them all.”
—Chuck
Williams, founder of Williams-Sonoma
“Finally! Authentic Italian cooking. The recipes
are refreshingly clean and simple, using healthy, fresh
ingredients. I love it!”
—Cynthia Kupper, RD,
Director, Gluten Intolerance Group of North America
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