The Wheat-Free Cook
The Wheat-Free Cook
Gluten-Free Recipes for Everyone
William Morrow Cookbooks, Hardcover, 9780061119880, 240pp.
Publication Date: March 1, 2007
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.
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.”
“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.”