The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes
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...
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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 Atlantico demystifies the flavors of Mexico and provides a variety of alternatives for gluten-free cooking. Then, he includes recipes for traditional Mexican dishes like Corn Tortilla Soup, sizzling Chicken Fajitas, empanadas, and—of course—tacos, as well as modern main dishes like Grilled Chicken with Avocado Salsa. In addition to these recipes, you'll find handy lists of foods for stocking your gluten-free pantry, plenty of vegetarian and dairy-free options, and powerful resources and advice for living the good life without the gluten. With The Gloriously Gluten-Free Cookbook, exciting, flavorful meals are no longer off limits! Recipes Include: Asian Noodle Soup Baked Ziti with Sausage Calzones Cheddar Risotto Chicken Lettuce Wraps Chicken with Cashew Nuts Coconut-Ginger Soup Crispy Chicken Drumsticks Fresh Peach Salsa Garden Vegetable Risotto Gluten-Free Potstickers Gnocchi with Vodka Sauce Golden Fried Tofu Guacamole Italian Breadsticks Mango-Avocado Salsa Mango Fried Rice Marinara Sauce Meat Sauce Pad Thai Peanut Noodles Pineapple Fried Rice Pizza Crust Red Curry Vegetable Rice Rosemary-Beer Sauce Sauteéd Calamari Seafood Soup Foreword by Heidi Collins, Former CNN Newsroom Anchor 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.)
Foreword by Heidi Collins, former "CNN Newsroom" Anchor. Doctor's Note by Aline Charabaty, MD, Georgetown University Hospital. Acknowledgments. Introduction. Living with Celiac Disease. What Is Celiac Disease? Who Gets Celiac Disease? Symptoms of Celiac Disease. Related Diseases. Diagnosis of Celiac Disease. Antibody Celiac Test. Genetic Testing. Small-Intestine Biopsy. Finger-Prick Test. Treatment: Living on a Gluten-Free Diet. What Happens if You Eat Gluten? How to Live with Celiac Disease. 12 Steps to Living a Healthy Gluten-Free Life. Types of Gluten-Free Flours and Grains. Italian Gluten-Free Cooking. CHEF’S NOTE: From Executive Chef Keith Brunell of Maggiano’s Little Italy. Italian Ingredients to Keep in Your Kitchen. Sauces. Starters. Risottos. Pastas. Main Dishes. Asian Gluten-Free Cooking. CHEF’S NOTE: From Chef Katie Chin of Thai Kitchen, author of Everyday Chinese Cooking. Asian Ingredients to Keep in Your Kitchen. Soups, Salads, and Starters. Rice and Noodles. Sushi. Main Dishes. Mexican Gluten-Free Cooking. CHEF’S NOTE: From Chef Edgar Steele of Café Atlantico. Mexican Ingredients to Keep in Your Kitchen. Starters and Salsas. Staples and Main Dishes. Gluten-Free Desserts. Dessert Ingredients to Keep in Your Kitchen. Celiac Disease Resources. Index of Dairy-Free Recipes. Index of Vegetarian Recipes. Index. About the Author.
\ Publishers WeeklyThe 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.)\ \
