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)
About the Author
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.