Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat--from Crostini to Tiramisu » (Original)

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.

A groundbreaking cookbook that puts contemporary and comforting Italian food within easy reach of everyone who wants to avoid wheat or gluten

Publishers Weekly

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.
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Acknowledgments ix

Introduction 1

Celiac Disease-What Is It? 4

The Gluten-Free Shopper 6

Gluten-Free Grains, Flours, and Other Baking Ingredients 10

The Naturally Gluten-Free Italian Pantry 17

Recipes

1 Contorni/Vegetable Dishes 23

2 Soup for Supper 41

3 Pasta 55

4 Risotto and Other Grains 77

5 Polenta and Gnocchi 93

6 Birds 105

7 Catch of the Day 123

8 Pork, Lamb, and Beef 135

9 Bread, Pizza and Crostini 155

10 Sweet Things 177

Metric Conversions 215

Celiac Resources 217

Index 219