The Wheat-Free Cook
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The Wheat-Free Cook by Jacqueline Mallorca
Presents things from breakfast ideas to quick weeknight suppers and dinner-party fare. This book offers easy-to-follow advice and describes the culinary possibilities of dozens of gluten-free grains and flours such as quinoa, flax, millet, and teff, as well as sources for these products.
I highly recommend this book! -- Peter HR. 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." -- Washington Post "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." -- No Source
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.
| SKU | Unavailable |
| ISBN 13 | 9780061663406 |
| ISBN 10 | 0061663409 |
| Title | The Wheat-Free Cook |
| Author | Jacqueline Mallorca |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | HarperCollins Publishers Inc |
| Year published | 2009-03-15 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |