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The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside Paperback – October 25, 2008


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The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside + The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More + Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't
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Product Details

  • Paperback: 224 pages
  • Publisher: The Wheat Free Gourmet Press; 2nd Edition edition (October 25, 2008)
  • Language: English
  • ISBN-10: 0615219098
  • ISBN-13: 978-0615219097
  • Product Dimensions: 7 x 9.8 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #190,158 in Books (See Top 100 in Books)

Editorial Reviews

Review

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.

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Customer Reviews

4.7 out of 5 stars
5 star
16
4 star
3
3 star
2
2 star
0
1 star
0
See all 21 customer reviews
Every recipe that I have tried was wonderful.
kms
This cookbook gives you a great selection of rustic Italian foods.
Fred Walls
I LOVE this food and I don't even need to eat gluten free.
Kristin Stordahl

Most Helpful Customer Reviews

26 of 26 people found the following review helpful By Fred Walls on November 16, 2008
Format: Paperback
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.
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22 of 22 people found the following review helpful By J. Quadracci on December 3, 2008
Format: Paperback
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!
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16 of 16 people found the following review helpful By Kristin Stordahl on October 10, 2008
Format: Paperback
I LOVE this food and I don't even need to eat gluten free. Have you ever had that dry gluten free bread from the market? How about the gluten free pasta from the grocery store? YUCK! Capone's food is truly tasty!
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11 of 11 people found the following review helpful By E.H. on November 9, 2010
Format: Paperback Verified Purchase
My stepmother, a woman who loves being Italian, was diagnosed with celiac disease and can no longer eat gluten products. It was extremely discouraging for her, someone who has always loved breads and especially pasta. I bought her this book for her birthday and it completely changed her outlook. She spent several hours reading the information in the book and selecting her favorite recipes to make first. She said the informational section presented things in a way that no other article about gluten free cooking had done. From this book, she learned the reasons for all the instructions she'd heard elsewhere as well as tips to make cooking easier. We then spent an afternoon together making a multicourse gluten free meal, complete with pasta. It was fabulous! She has commented often that this cookbook is what made her realize that living gluten free doesn't mean she has to give up the foods she loves. Highly recommended!
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13 of 14 people found the following review helpful By Tools are for women, too on September 12, 2009
Format: Paperback
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!
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7 of 7 people found the following review helpful By PlaysIsThankfulDaily on July 19, 2011
Format: Paperback Verified Purchase
Mary Capone knows Italian food, and she uses both her heritage as an Italian-American and her training as a professional chef to craft gluten-free recipes that need no apology. The WEs (wheat-eaters) in my family are thrilled with every recipe I have tried, and eager to try the rest. Unlike a lot of gluten-free cookbooks, especially the older ones, this is chock-full of recipes for good food that just so happens to be gluten-free . . . some naturally, and some altered. With this in the kitchen, gluten-free cooks and those who cook for the gluten-intolerant don't have to choose between good food and food that is good for us. I had tried some of her recipes as published in "Living Without" magazine, so I expected to be satisfied. I am thrilled. And so is my family.
The book includes a recipe for gluten-free pasta which I am eager to try. But she also lists her preferred brand of prepared gluten-free pasta -- the same that an Italian-American friend with celiac siblings had recommended to me -- for those who are daunted by the idea of making fresh pasta.
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5 of 5 people found the following review helpful By K. Clark on November 24, 2010
Format: Paperback Verified Purchase
I've been GF for 3.5 years and have tried to make breads and other goods that have come out OK, but not great. I prefer to cook all my own food and finding a way to do it really successfully each time seemed to allude me. I saw this book and decided to try it - I am so glad I did. Every recipe I've tried so far has been spot on. I like the fact that she has a flour mix (two actually) that you can make to have on hand on a daily basis, as well as she tells you to use the food processor vs. the stand mixer, vs. something else - and many times will tell you a way to use each one. I've been able to make pop-overs, gnocchi, the daily bread, pasta, and many other things and they've all turned out great. I highly recommend this book.
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