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.
"Food writer Mallorca (The Wheat-Free Cook) took up gluten-free cooking after being diagnosed with celiac disease. In this flavorful Italian collection, pasta-centered fare is the exception rather than the rule, but the majority of Mallorca's dishes require no special ingredients at all, a godsend for celiac sufferers often sent hunting for esoterica like celiac-free pasta and xanthum gum. They'll also expand their palates and recipe boxes with dishes like Cioppino, ten different risottos (naturally gluten-free), and rustic mains such as Braised Pork in White Wine with Savoy Cabbage, and Roman-Style Lamb Stew with Fennel. Those with a sweet tooth will appreciate desserts like Almond-Ricotta Cake and macaroons, though her Tiramisu, which requires home-made ladyfingers, calls for advance planning and preparation. Suggestions for a naturally gluten-free Italian pantry and celiac resources will further aid cooks on a wheat-free diet." Publishers Weekly (Copyright Reed Business Information, Inc.)
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.
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.