Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat--from Crostini to Tiramisu

From the author of theWheat-Free Cook, selected by Sara Moulton onGood Morning Americaas one of the top ten cookbooks of 2007,Gluten-Free Italiancharts 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 vegetablecontorni(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 Italianalso includes a shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources, and celiac resources.