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.
Practical chef tips abound. As well as concise and logical explanations of the food chemistry and ingredients... easy to find the "whys". Read morePublished 9 months ago by NoSlouch
I found it not the best GF cook book. A lot of recipes but with a lot of ingredients that make them seem difficult. Only 8 pictures in the whole book. Not very modern.Published 11 months ago by Fran
Well done, She also added some background info that will help with understanding Gluten intolerance. Try it you'll like it.Published 20 months ago by Lloyd C Peterson
I was told that I am allergic to wheat, so I went searching the stores for wheat free foods. Wow everything almost is made with wheat flour. Read morePublished 22 months ago by KELLY SMITH
The cover looked interesting but the recipes inside were out of date and not attractive at all. I ended up donating it to the local library. Read morePublished on June 25, 2013 by Catherine K. Howard
I bought this for my husband he has a wheat intolerance. but he didn't like this book. I think maybe because inside it doesn't look like a very inspiring book. Read morePublished on February 24, 2013 by Dee
My daughter (age 4) is gluten-sensitive. I rely on gluten-free cookbooks mainly for baked goods.
What I love about this book, and the reason I think it trumps some other... Read more