Gluten-Free Italian: Over 150 Irresistible Recipes Without Wheat--From Crostini to Tiramisu, Paperback

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.

About the Author:

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.