PublishedDa Capo, November 2009 |
ISBN9780738213613 |
FormatSoftcover, 248 pages |
Dimensions17.7cm × 25.5cm × 1.4cm |
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 Italys best-loved foodsfrom ravioli to tiramisucontain wheat flour, so theyve 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. Mallorcas 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.