This cookbook gives you a great selection of rustic Italian foods. We have tried many of the recipes in this cookbook and they are all winners. The book also has a lot of tips on how to master the special techniques necessary to achieve great gluten free cooking. Your friends will never know that they are eating gluten free, as the results compete well with all comers. The breads are all very good. The focaccia makes the best base for pizza that we have ever tasted. Try with Raven's pizza pie recipe or your favorite. Other special favorites are the chocolate mint soft-center cakes, almond pear crostata, sweet potato torte, Mary's vinaigrette, chicken with prosciutto, spinach ricotta gnocchi, Poppie's meatballs (with pine nuts), Aunt Carmel's homemade pasta, and various crepe recipes. I am sure that we will add more as we get time to try more of these really great recipes. --Fred Walls
Wow! What an incredible book! To date, I have tried many of the recipes and found them to be mouth wateringly delicious, and the best part, they were so easy to make! So far, the fresh pasta recipe is my personal favorite. I can make a whole batch from mixer to the table in under an hour! Finally, someone has gotten Gluten-Free Italian food right! From a life long Celiac.....Thank you Mary! --Jim Quadracci
This is my newest GF cookbook and the one I've come to use the most. I'm an experienced pasta and bread maker but still struggled with certain GF foods, especially homemade sheet pastas for eggrolls and ravioli. I took a chance on this book and am thrilled I did. Mary Capone is the real deal- an Italian chef with Celiac disease- and her recipes are, too. The wide variety of recipes (including gnocchi, pasta, pizza, crusty breads and traditional desserts) means something for everyone. Even better these delicious dishes are made with fewer starches and gums than other recipes we've tried, improving both taste and nutrition. Some use traditional ingredients like chestnut flour but she always lists substitutes for those of us without easy access. The recipes are almost foolproof, but the best part is her techniques and tips, many of which you can apply to all GF cooking. She's an experienced teacher so the information is well presented and easy to use. If you're ready to move beyond the basics or want learn how to be more successful at GF bread and pasta for any cuisine you won't want to miss this book! --Tools are for Women Too
About the Author
Growing up in an Italian household filled with restaurateurs and great cooks, Mary Capone learned the foundations of classic Italian cuisine from her family s boisterous kitchens. As a celiac, she has since reinvented this scrumptious cuisine to meet the needs of gluten-free dieters in her popular book, The Gluten-Free Italian Cookbook: Classic Cuisine from the Italian Countryside. Her articles and recipes have appeared in The Herb Quarterly, Energy for Women, Eatingwell.com, Living Without Magazine, Livingwithout.com, Delicious Living Magazine and Delight Gluten-Free. She is currently the director of The Wheat Free Gourmet Cooking School and has taught over 1500 student from around the world. She lives in Boulder Colorado with her loving family.