A01=Jacqueline Mallorca
Author_Jacqueline Mallorca
Category=WB
Category=WBHS
Category=WBN
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Product details
- ISBN 9780738213613
- Weight: 516g
- Dimensions: 255 x 177mm
- Publication Date: 13 Oct 2009
- Publisher: Hachette Books
- Publication City/Country: US
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
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 Italy's best-loved foods,from ravioli to tiramisu,contain wheat flour, so they'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. Mallorca'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.
Jacqueline Mallorca has written or collaborated on twelve cookbooks. Formerly an editorial assistant to James Beard and a food columnist for the San Francisco Chronicle, she lives in Northern California.
