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More copies of this ISBNThis title in other editionsThe Wheat-Free Cook: Gluten-Free Recipes for Everyoneby Jacqueline Mallorca
Synopses & ReviewsPublisher Comments:Everyone loves bread, cakes, and cookies. But not everyone can tolerate the wheat (gluten) they all contain. That's where veteran cookbook author Jacqueline Mallorca comes in. She takes gluten-free cooking into the mainstream by transforming gluten-free ingredients into delectable dishes that appeal to everyone at the table. A life-saver for celiacs, these recipes also offer real options, with real taste, for everyone else who's found that they simply feel better when they don't eat wheat. Inspired by her travels in Europe as well as the eclectic, cutting-edge cuisine of northern California, Mallorca presents everything from breakfast ideas to quick weeknight suppers and elegant dinner-party fare. Butterflied trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pâté; gluten-free pasta dishes actually taste like pasta; and chestnut and sausage dressing upstages the holiday bird. And desserts dazzle. She presents a new, nutritionally sound, lighter style of baking. Far from tasting like gritty substitutes, these gluten-free cakes, cookies, tarts, and crusty flatbreads look and taste as though they came from a boutique bakery. There's even a chapter devoted to gluten-free grocery shopping. The Wheat-Free Cook offers easy-to-follow advice and describes the culinary possibilities of dozens of tasty and satisfying gluten-free grains and flours such as quinoa, flax, millet, and teff, as well as sources for these products. So if you like to eat, but without the wheat, The Wheat-Free Cook should be at the top of your shopping list. Synopsis:The Wheat-Free Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to gluten-free grains, and offers tip on how and where to shop for gluten-free ingredients. On top of that, Jacqueline offers recipes for quick, modern gluten-free meals that are sure to appeal to the health-conscious cook, whether gluten-sensitive or not—after all, it's just as easy to thicken a comforting stew with rice four or cornstarch as it is with all-purpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale breadcrumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The Wheat-Free Cook, Jacqueline Mallorca proves that there is a world beyond wheat. About the Author Jacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, coauthored, edited, or illustrated twelve cookbooks to date. She also acted as an editorial assistant to James Beard for several years, and created the first Williams-Sonoma mail-order catalog. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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