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The Wheat-Free Cook: Gluten-Free Recipes for Everyone Hardcover – March 13, 2007

by Jacqueline Mallorca (Author)

3.8 60 ratings

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The Wheat-Free Cook: Gluten-Free Recipes for Everyone is the ultimate cookbook for those with celiac disease and everyone else who has found that they simply feel better when they avoid wheat. Veteran cookbook author Jacqueline Mallorca takes gluten-free cooking into the mainstream by creating delectable recipes that appeal to everyone at the table.

Inspired by her travels in Europe as well as the wine country cuisine of northern California, Mallorca presents approachable recipes for everything from breakfast and quick weeknight suppers to elegant dinner-party fare. Boneless trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pâté; rustic seed bread looks and tastes as though it comes from an artisanal bakery; and chestnut and sausage dressing upstages the holiday bird. In addition, Mallorca presents a nutritionally sound, lighter style of baking that results in fabulous cakes and cookies. If you like to eat but without the wheat, The Wheat-Free Cook should be at the top of your shopping list.

Editorial Reviews

Review

I highly recommend this book! (Peter H.R. Green, author of Celiac Disease: A Hidden Epidemic and Director of the Celiac Disease Center at Columbia University)

Jackie tackles gluten-free cooking with delicious results. (Chuck Williams, Founder of Williams-Sonoma)

“The true merit of The Wheat-Free Cook lies in its accessibility and broad appeal: One can learn how to be a more accommodating cook and how to put xanthan gum to good use. Now that’s something for everyone.” (Washington Post)

“From breakfast to dinner, the veteran food writer . . . draws a delicious road map for people with celiac disease or other digestive problems that exclude gluten from the diet.” (San Francisco Chronicle)

“Selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007.” (No Source)

From the Back Cover

The Wheat-Free Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to gluten-free grains, and offers tip on how and where to shop for gluten-free ingredients. On top of that, Jacqueline offers recipes for quick, modern gluten-free meals that are sure to appeal to the health-conscious cook, whether gluten-sensitive or not—after all, it's just as easy to thicken a comforting stew with rice four or cornstarch as it is with all-purpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale breadcrumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The Wheat-Free Cook, Jacqueline Mallorca proves that there is a world beyond wheat.

Product details

Publisher ‏ : ‎ William Morrow Cookbooks (March 13, 2007)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 0061119881
ISBN-13 ‏ : ‎ 978-0061119880
Item Weight ‏ : ‎ 1.35 pounds
Dimensions ‏ : ‎ 7.75 x 0.75 x 9.5 inches

Best Sellers Rank: #4,287,020 in Books (See Top 100 in Books)
- #710 in Wheat-Free Diet Cookbooks
- #3,197 in Gluten-Free Diets
- #4,252 in Gluten Free Recipes

Customer Reviews:
3.8 60 ratings

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Customer reviews

3.8 out of 5

60 global ratings

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Michele Gilbert

Must-have for those with wheat intolerances!

Reviewed in the United States on August 9, 2023

Verified Purchase

On my journey to learning how to live with my newly-discovered food intolerances, it has been rewarding and challenging. One of the biggest challenges was finding recipes that are not only gluten-free but also wheat-free. This book has been a godsend! It's wonderful having recipes for food that is great-tasting and healthy. This book provides both! Arrived on time and in excellent condition.

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Remo Tsuc

Perspective, with Chocolate Cake

Reviewed in the United States on June 2, 2009

Verified Purchase

A lot of the recipes in this book are just normal/good food, but that's important when faced with a restricted diet. When you find you can't have something, it's hard to think about what you CAN have.

The Chocolate-Walnut Cake is practically worth the price of the book.

I like that it's written by a seasoned food writer who just recently had to eliminate wheat, which sets it a world apart from life-long wheat-free cookbook authors who can't remember or don't know what really good pastry/crepes/etc taste like.

36 people found this helpful

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Fran

OK but

Reviewed in the United States on August 24, 2014

Verified Purchase

I found it not the best GF cook book. A lot of recipes but with a lot of ingredients that make them seem difficult. Only 8 pictures in the whole book. Not very modern.

One person found this helpful

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P. Velleux

Surpassed My Expectations

Reviewed in the United States on March 25, 2010

Verified Purchase

It was the reviews (even the negative one) that really made the decision for me to order this book over others. I love this book and I love Ms. Mallorca's approach to gluten-free cooking. Rarely (if ever) have I read where a chef sings the praises of gluten-free flours and talks about them as if they contribute to the success of a recipe, but that's exactly what Mallorca does. It makes gluten-free baking and cooking feel like a privilege, something positive, instead of a sacrifice or what us gluten-free people "have to get by on."

I have tried three recipes already (I've only had the book for less than 2 weeks) and they were all fantastic. The chocolate walnut cake lived up to a previous reviewer's comment about it. The other two recipes were as pleasant of a surprise as I could have hoped to get in a gluten-free cookbook: Rice Bran Muffins (tastes like the bran muffins I used to enjoy) and Toasted Quinoa (I use oats) Muesli (something I seriously thought I would never have after going gluten-free). I would say the Muesli recipe is worth the price of the book alone and it is so simple!

I look forward to trying all the bread recipes...they are so much simpler than previous recipes I've tried.

19 people found this helpful

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overtakenbyanap

BE CAREFUL of the KINDLE VERSION which is why I rate it a 1 star

Reviewed in the United States on March 14, 2012

Verified Purchase

I bought this in Kindle, as I like her gluten free Italian cookbook very much. Her recipes deserve a much higher rating. But people also deserve a warning about the Kindle version.

I was SHOCKED at the lack of quality in the Kindle edition, ESPECIALLY considering the price.

I've gone thru the book highlighting errors that just seem downright strange. Words or nonsense strings of letters being substituted for some (but not all) places where brown rice flour is mentioned.

If you are like me and a fairly experienced cook/baker, you should spot most of the errors and compensate.

I didn't return for refund because I truly do love this author's work, and she is not at fault.

I DO BLAME THE PUBLISHER (not Amazon) for the rush to put this out on Kindle at an inflated price which is a trend I've noticed among a lot of publishers lately. I see the American government is investigating a possibility of price fixing. AGAIN, NOT the fault of Amazon, who isn't named in the government lawsuit but rather the greedy publishers who became alarmed at the popularity of ebooks and have taken obvious action since July of 2011 or so.

They forgot Economics 101 which says that the lower price product sells MORE than the higher priced one, and you actually end up making MORE money on the lower price product. Particularly when you factor in a one time only formatting for ebook versions, and the total lack of paper and ink required to print these books. Then there is the fact that people can no longer buy and sell these on a second hand market, and they are unable to loan them out. I fail to see why the publishers need to charge MORE than hardcover price which is happening a lot now.

In the case of this book, it is almost double the kindle price of her previous Gluten Free Italian cookbook, which is $8.99. This is $17.24 which is FAR above the paperback version of this book which lists at $12.78 and only slightly less than the hardcover version listing at $19.81.

Considering that her first book, the Italian Gluten free one, is 8.99 and is relatively well formatted and edited, I find this kind of unedited, un proofread rush to the ebook market an absolute slap in the face to the consumer, especially one like myself who appreciates this author's work. On top of that insulting lack of effort, the publisher has the gall to charge WAY MORE for this book.

Sorry, I don't think that kind of shoddy, unethical behaviour should be rewarded.

So buyer beware! The Kindle version STINKS! And it's not the fault of Amazon or the author.

6 people found this helpful

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Kindle Customer

really didn't like it!

Reviewed in the United States on February 24, 2013

Verified Purchase

I bought this for my husband he has a wheat intolerance. but he didn't like this book. I think maybe because inside it doesn't look like a very inspiring book. no pictures of the food, the recipes just not appetizing. blah blah blah. boring.

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Asteroid

The Wheat-Free Cook by Jacqueline Mallorca

Reviewed in the United States on May 3, 2010

Verified Purchase

I received this cookbook earlier this week, along with several other wheat-free cookbooks. My six year old son with food allergies had never had apple pie before today, and I was determined to make a safe one for him. This book did not contain my first choice of apple pie recipe, but when I didn't have enough brown rice flour on hand, I made Jacqueline Mallorca's apple pie with a rich cornmeal crust on page 185. It is ABSOLUTELY DELICIOUS! The crust was crisp and much more flavorful than pie crusts containing wheat. I used Granny Smith apples and left out the raisins (not my son's favorite). I used Ener-G egg replacer in the crust as my son can't have eggs, either. OK, as I write this, my oldest son, who can have wheat, says he likes it! The pie was not too sweet. If this one recipe is a representation of what's to be expected from the rest of the book, I eagerly look forward to enticing my son to eat more foods! Thank you so much, Jacqueline Mallorca.

9 people found this helpful

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R.E.R.

Healthy living.

Reviewed in the United States on January 27, 2013

Verified Purchase

I'am not and never been a cook book person, but, I 'am going wheat and gluten free so I have to learn to cook from a cook book.
But 'am thankful for it.

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Top reviews from other countries

susan parker

Five Stars

Reviewed in the United Kingdom on March 12, 2018

Verified Purchase

ideal

Wendels

Wheat Belly

Reviewed in Canada on November 2, 2012

Verified Purchase

This book was the answer to a lot of digestive problems that I have been having over the last number of years with no one really able to give me any satisfactory answers. This book was referred by a friend and I have found it invaluable. I highly recommend this book. Wheat Belly

2 people found this helpful

Janet Whittingham

Three Stars

Reviewed in Canada on December 28, 2016

Verified Purchase

I ordered it because I saw a recipe on TV, I am not a fan of The Wheat free

Mrs P Jeffrey

The Wheat-Free Cook

Reviewed in the United Kingdom on May 10, 2013

Verified Purchase

A very helpful book describing different flours grains and gum you can use when baking wheat free. When you realise that the tummy troubles you have might be because of wheat it is a problem to understand what else you can use. This was a good starter book with a lot of information to help you change the way you bake.