Synopses & Reviews
Give up the gluten, not the flavor!
You may have Celiac Disease, but that doesn't mean you can't spice up your meals every day of the week. In The Gloriously Gluten-Free Cookbook, Vanessa Maltin—with the help of three renowned chefs—gives you 125 Italian, Asian, and Mexican recipes that cut out the gluten without skimping on taste.
Keith Brunel of Maggiano's Little Italy offers Celiac-safe suggestions for approaching Italian cooking in a restaurant. In this chapter, you'll find all your favorite Italian staples, including creamy risottos, pastas, Chicken Parmesan, and even pizza, calzones, and breadsticks.
Katie Chin of Thai Kitchen and coauthor of Everyday Chinese Cooking presents an overview of Asian cuisine and staple ingredients. Then, she offers familiar Asian classics like Crunchy Vietnamese Spring Rolls, Shrimp Fried Rice, peanutty Pad Thai, sushi, and crispy tempuras.
Edgar Steele of Café Atlantico demystifies the flavors of Mexico and provides a variety of alternatives for gluten-free cooking. Then, he includes recipes for traditional Mexican dishes like Corn Tortilla Soup, sizzling Chicken Fajitas, empanadas, and—of course—tacos, as well as modern main dishes like Grilled Chicken with Avocado Salsa.
In addition to these recipes, you'll find handy lists of foods for stocking your gluten-free pantry, plenty of vegetarian and dairy-free options, and powerful resources and advice for living the good life without the gluten. With The Gloriously Gluten-Free Cookbook, exciting, flavorful meals are no longer off limits!
Foreword by Heidi Collins, Former CNN Newsroom Anchor
"The latest addition to the rapidly expanding universe of gluten-free cookbooks is a breezy, friendly, and straightforward volume from the food and lifestyle editor at Delight Gluten-Free Magazine. It's full of no-nonsense advice ('cheating on the diet is not an option and can lead to long-term complications, so resist temptation to cheat!') and better yet flavor. Divided into four sections, the book covers an array of recipes in the Italian, Asian, and Mexican genres, plus desserts. It's not for food snobs (the note at the start of the Italian section comes from the executive chef of the Maggiano's chain), but it does have a lot of accessible, tasty options. Italian dishes include creamy crab and green pea risotto, chicken marsala, and spinach gnocchi with gorgonzola cream sauce. (Note: The food is gluten-free, decidedly not fat-free). In the Asian section, there are shrimp and mint summer rolls; pineapple fried rice; and chicken with cashews. Papaya-cilantro salmon with coconut rice and strip steak with black beans, corn, and cilantro represent Mexico. Desserts range from bananas foster (easy to make sans gluten) to a more complex chocolate fudge cake. With this book, following a gluten-free diet is a fairly sweet prospect." Publishers Weekly (Copyright Reed Business Information, Inc.)
Awareness and understanding of Celiac disease and gluten-intolerance has increased dramatically in recent years, and diagnosis rates have skyrocketed. Though it's often misdiagnosed or not diagnosed at all, Celiac disease is estimated to affect nearly 3,000,000 Americans alone. As the only existing treatment is a 100% gluten-free diet, the interest in cookbooks has also increased dramatically. Often when people are first diagnosed, they feel it's a culinary death sentence -- no more bread, pizza, pasta, cookies, and other foods they love. Add to that, the gluten-free products sold in markets and health food stores can often be disappointing in flavor and limited in variety. That's where this book comes in. After suffering for years and being diagnosed with Celiac disease herself, author Vanessa Maltin has sought out the best-tasting recipes from around the world without sacrificing flavor. She's become one of the country's leading experts on gluten-free living, but to create this collection of recipes, she consulted with top chefs from around the country. The cookbook is split up into sections for Asian, Italian, and Mexican cuisines -- everybody's favorites. The results are 125 recipes so good, you'll never miss the gluten, and if you've got a whole family to feed, you can cook from this book for the whole family, and nobody will feel deprived.
Thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor
For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. In The Gloriously Gluten-Free Cookbook, Vanessa Maltin compiles Italian, Asian, and Mexican recipes that are safe for a gluten-free diet but taste so good you can't tell the difference. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin proves that celiac sufferers will never have to eat another boring rice cake.
Living gluten-free isn't as tough as you think-corn tortillas are a simple substitute for flour in Latin cooking, gluten-free flours are perfect for great tasting pizzas and calzones, and rice noodles and gluten-free soy sauce make Asian food perfectly safe and delicious.
- Includes breakdowns of safe and unsafe foods, tips on maintaining a gluten-free kitchen, and firsthand advice from the author on dealing with family, friends, and restaurant workers who just don't get it
- Features Italian sauces, starters, risottos, pastas, and main dishes; Asian soups, salads, starters, noodles, sushi, and main dishes; and Mexican starters, salsas, staples, and main dishes
- Also includes delightful gluten-free desserts and a listing of helpful gluten-free resources
With The Gloriously Gluten-Free Cookbook, a diet without gluten won't be an obstacle to your enjoyment of the good life-and the great food that goes with it.
The founding editor of Every Day with Rachael Ray reinvents Americaand#8217;s favorite dishes for a gluten- and dairy-free worldand#8212;no compromises to flavor or texture accepted.
The founding editor of Every Day with Rachael Ray reinvents America's favorite dishes for a gluten- and dairy-free world and#8212; no compromises to flavor or texture accepted.
and#8220;The fact that everything she makes is gluten-free is astonishing.and#8221; and#8212;Food and Wine
When doctors diagnosed Silvana Nardoneand#8217;s son with intolerances to gluten and dairy, she embarked on a quest to develop dishes for the toughest critics of all: her kids. To do so, she drew on her experience as a professional baker and her work in magazine test kitchens. She deciphered labels and tested obsessively. The result: dishes that taste exactly like their supermarket, bakery, and take-out counterparts, from Cinnamon-Swirl Pancakes to Crispy Chicken Taquitos to Baked Ham-and-Cheese Manicotti. Every mom on the block will want the recipes for her high-rising, light sandwich loaf, deep-dish pizza, and chocolate-chip cookie dough ice cream sandwiches.
Silvana shares every last secret she has learned over the years from her formulations of gluten-free all-purpose flour; pancake, waffle, and biscuit mix; homemade and rich-tasting nondairy substitutes for milk, yogurt, and ricotta; and other essentials that are key to making the best food possible.
About the Author
SILVANA NARDONE is the author of Cooking for Isaiah: Gluten-Free and Dairy-Free Recipes for Easy, Delicious Meals. Her blog, Silvanaand#8217;s Kitchen, offers recipes for feeding family members suffering from food allergies. She is also an online food columnist for Food and Wine and a regular contributor to FoodNetwork.com. She owned an Italian bakery when Rachael Ray hired her to become the founding Editor in Chief of her magazine, Every Day with Rachael Ray. Silvana lives in Brooklyn, New York, with her two children, Isaiah, 17, and Chiara, 8.
Table of Contents
Foreword by Heidi Collins, former "CNN Newsroom" Anchor.
Doctor's Note by Aline Charabaty, MD, Georgetown University Hospital.
Living with Celiac Disease.
What Is Celiac Disease?
Who Gets Celiac Disease?
Symptoms of Celiac Disease.
Diagnosis of Celiac Disease.
Antibody Celiac Test.
Treatment: Living on a Gluten-Free Diet.
What Happens if You Eat Gluten?
How to Live with Celiac Disease.
12 Steps to Living a Healthy Gluten-Free Life.
Types of Gluten-Free Flours and Grains.
Italian Gluten-Free Cooking.
CHEFS NOTE: From Executive Chef Keith Brunell of Maggianos Little Italy.
Italian Ingredients to Keep in Your Kitchen.
Asian Gluten-Free Cooking.
CHEFS NOTE: From Chef Katie Chin of Thai Kitchen, author of Everyday Chinese Cooking.
Asian Ingredients to Keep in Your Kitchen.
Soups, Salads, and Starters.
Rice and Noodles.
Mexican Gluten-Free Cooking.
CHEFS NOTE: From Chef Edgar Steele of Café Atlantico.
Mexican Ingredients to Keep in Your Kitchen.
Starters and Salsas.
Staples and Main Dishes.
Dessert Ingredients to Keep in Your Kitchen.
Celiac Disease Resources.
Index of Dairy-Free Recipes.
Index of Vegetarian Recipes.
About the Author.