Synopses & Reviews
From tantalizing appetizers to delicious desserts,
The Gluten-Free Italian Vegetarian Kitchen is a collection of authentic Italian dishes with a vegetarian and gluten-free twist. Made with ingredients that you can find at most local supermarkets, you can use these recipes and advice to prepare healthy meals for any occasion and any time of day.
More than 225 recipes for appetizers, soups, salads, breads, pizzas, panini, gnocchi, risotto, polenta, and other main dishes, brunch, and dessert
Dishes are specified as dairy-free, egg-free, lacto-ovo, dairy-and-egg-free, vegan, and/or low-carb
Tips and information on eating gluten-free Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrates, and dietary fiber for every recipe
A glossary of gluten-free specialty ingredients This is a gluten-free vegetarian cookbookwith lots of vegan choicesfor anyone who is wheat intolerant but longing for the home-cooked goodness of Italian fare.
Review
Publishers Weekly, 11/30/09 andldquo;In this flavorful Italian collection, pasta-centered fare is the exception rather than the rule, but the majority of Mallorcaandrsquo;s dishes require no special ingredients at all, a godsend for celiac sufferers often sent hunting for esoterica.andrdquo;
Taste for Life, February 2010
andldquo;Gluten-Free Italian offers satisfying dishesandmdash;even pizzas and pastasandmdash;that the whole family will love.andrdquo;
Portland Oregonian, 2/23/2010
andldquo;I canandrsquo;t wait to cook my way through the book!andrdquo;
Review
"This collection of authentic Italian dishes features recipes for healthy meals that fit any occasion and any time of day and made with ingredients found at most local supermarkets. Dishes are specified as dairy-free, egg-free, lacto-ovo, dairy-and-egg-free, vegan or low-carb, and include nutritional analyses and information and tips on eating gluten-free."
—Food and Nutrition
"I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein."
—Wheat-Free and Meat-Free
Reviews for Donna Kleins The Gluten Free Vegetarian Kitchen.
“Donna Klein is a well-known cookbook author but what did she know about being gluten-free? Well, I must say I am truly impressed. The book does a good job of outlining the “Celiac Diet” and places where the perfidious gluten can hide. Ms. Klein makes great use of the alternative flours and gluten free ingredients, highlighting the natural flavors of gluten free food. For a meat-eater like me, it was useful to have all of the recipes categorized by Dairy-Free, Egg-Free, Vegan etc. As a diabetic, it was great to see which recipes were labeled as “low-carb” AND have the nutrition facts for each recipe. I had a great time pouring through the cookbook selecting which ones to make first. I decided to have a dinner party with a few friends (Celiac and not) to give the recipes a test run. Everyone loved the food. Meat-eaters, gluten-eaters and the vegetarian-Celiac all gave the recipes rave reviews.”
—A Gluten-Free Guide
"A wonderful vegetarian resource."
—Publishers Weekly
Synopsis
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 Italyand#8217;s best-loved foodsand#151;from ravioli to tiramisuand#151;contain wheat flour, so theyand#8217;ve 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. Mallorcaand#8217;s 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.
Synopsis
A groundbreaking cookbook that puts contemporary and comforting Italian food within easy reach of everyone who wants to avoid wheat or gluten
About the Author
Donna Klein is the author of Supermarket Vegan, The Mediterranean Vegan Kitchen, The PDQ Vegetarian Cookbook, Vegan Italiano, The Gluten-Free Vegetarian Kitchen, The Tropical Vegan Kitchen, and The Chinese Vegan Kitchen. She is a food writer who has contributed to the Washington Post, Vegetarian Gourmet, Veggie Life, the Herb Companion, and Yoga Journal.