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The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes
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About The Gloriously Gluten-Free Cookbook: Spicing Up
Product Description Thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. In The Gloriously Gluten-Free Cookbook, Vanessa Maltin compiles Italian, Asian, and Mexican recipes that are safe for a gluten-free diet but taste so good you can't tell the difference. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin proves that celiac sufferers will never have to eat another boring rice cake. Living gluten-free isn't as tough as you think-corn tortillas are a simple substitute for flour in Latin cooking, gluten-free flours are perfect for great tasting pizzas and calzones, and rice noodles and gluten-free soy sauce make Asian food perfectly safe and delicious. Includes breakdowns of safe and unsafe foods, tips on maintaining a gluten-free kitchen, and firsthand advice from the author on dealing with family, friends, and restaurant workers who just don't get it Features Italian sauces, starters, risottos, pastas, and main dishes; Asian soups, salads, starters, noodles, sushi, and main dishes; and Mexican starters, salsas, staples, and main dishes Also includes delightful gluten-free desserts and a listing of helpful gluten-free resources With The Gloriously Gluten-Free Cookbook, a diet without gluten won't be an obstacle to your enjoyment of the good life-and the great food that goes with it. From Publishers Weekly The latest addition to the rapidly expanding universe of gluten-free cookbooks is a breezy, friendly, and straightforward volume from the food and lifestyle editor at Delight Gluten-Free Magazine. It's full of no-nonsense advice (cheating on the diet is not an option and can lead to long-term complications, so resist temptation to cheat!) and—better yet—flavor. Divided into four sections, the book covers an array of recipes in the Italian, Asian, and Mexican genres, plus desserts. It's not for food snobs (the note at the start of the Italian section comes from the executive chef of the Maggiano's chain), but it does have a lot of accessible, tasty options. Italian dishes include creamy crab and green pea risotto, chicken marsala, and spinach gnocchi with gorgonzola cream sauce. (Note: The food is gluten-free, decidedly not fat-free). In the Asian section, there are shrimp and mint summer rolls; pineapple fried rice; and chicken with cashews. Papaya-cilantro salmon with coconut rice and strip steak with black beans, corn, and cilantro represent Mexico. Desserts range from bananas foster (easy to make sans gluten) to a more complex chocolate fudge cake. With this book, following a gluten-free diet is a fairly sweet prospect. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From the Back Cover Give up the gluten, not the flavor! You may have Celiac Disease, but that doesn't mean you can't spice up your meals every day of the week. In The Gloriously Gluten-Free Cookbook, Vanessa Maltin—with the help of three renowned chefs—gives you 125 Italian, Asian, and Mexican recipes that cut out the gluten without skimping on taste. Keith Brunel of Maggiano's Little Italy offers Celiac-safe suggestions for approaching Italian cooking in a restaurant. In this chapter, you'll find all your favorite Italian staples, including creamy risottos, pastas, Chicken Parmesan, and even pizza, calzones, and breadsticks. Katie Chin of Thai Kitchen and coauthor of Everyday Chinese Cooking presents an overview of Asian cuisine and staple ingredients. Then, she offers familiar Asian classics like Crunchy Vietnamese Spring Rolls, Shrimp Fried Rice, peanutty Pad Thai, sushi, and crispy tempuras. Edgar Steele of Café Atl
