The Wheat-Free Cook 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.
Jacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, coauthored, edited, or illustrated twelve cookbooks to date. She also acted as an editorial assistant to James Beard for several years, and created the first Williams-Sonoma mail-order catalog.
