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Gluten Free ItalianStock informationGeneral Fields
Special Fields
DescriptionFrom 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. Reviews"Publishers Weekly", 11/30/09 Author descriptionJacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, co-authored, edited, or illustrated eleven cookbooks to date. She created the first Williams-Sonoma mail-order catalogue, and still writes food and cookware-related material for the company today. She also acted as west coast editorial assistant to James Beard for several years. She lives in Northern California. |