The Wheat-Free Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to gluten-free grains, and offers tip on how and where to shop for gluten-free ingredients. On top of that, Jacqueline offers recipes for quick, modern gluten-free meals that are sure to appeal to the health-conscious cook, whether gluten-sensitive or not—after all, it's just as easy to thicken a comforting stew with rice four or cornstarch as it is with all-purpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale breadcrumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The Wheat-Free Cook, Jacqueline Mallorca proves that there is a world beyond wheat.
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Editorial Reviews
Review
Jackie tackles gluten-free cooking with delicious results. (Chuck Williams, Founder of Williams-Sonoma )
“Selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007.” (No Source )
“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 )
I highly recommend this book! (Peter H.R. Green, M.D., author of CELIAC DISEASE, A HIDDEN EPIDEMIC, Professor of Clinical Medicine at Columbia University and Director of the Celiac Disease Center at Columbia University )
“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 )
“Selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007.” (No Source )
“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 )
I highly recommend this book! (Peter H.R. Green, M.D., author of CELIAC DISEASE, A HIDDEN EPIDEMIC, Professor of Clinical Medicine at Columbia University and Director of the Celiac Disease Center at Columbia University )
“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 )
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.
--This text refers to the Paperback edition.
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Most Helpful Customer Reviews
106 of 107 people found the following review helpful:
5.0 out of 5 stars
Glutenus Maximus,
This review is from: The Wheat-Free Cook: Gluten-Free Recipes for Everyone (Hardcover)
One of my closest friends is a hardcore "foodie" but has a horrible wheat allergy. She must take antihistamines in order to indulge in her favorite foods, which is fine for the rare oppurtunity when we dined at Perse but not something you want to take everyday. So, when I found The Wheat-Free Cook, I took it upon myself to prepare a meal for her from scratch. Now first off, I don't like to bake but I knew bread was going to be a big deal for her. I made the recipe on page 133 (quick flatbread) and found it not only easy but extremely delicious! Luckily, I doubled the recipe as the rest of the diners devoured it along with the delectable short ribs on page119. This book offers classic cooking (a la Julia) and brings "gluten-free" out of the dark ages (nasty health food store selections, ugh). It's easy enough to use for the novice cook and innovative enough to inspire the toughest "foodies." I recommend it for ALL cooks-wheat free or not!
41 of 41 people found the following review helpful:
5.0 out of 5 stars
The BEST Wheat Free Cookbook on the market,
By Gluten Free Taster "Gluten Free Taster" (California) - See all my reviews
This review is from: The Wheat-Free Cook: Gluten-Free Recipes for Everyone (Hardcover)
The Wheat Free Cook is a fabulous resource for the Gluten Free Community. It is thorough in describing the flours and ingredients available. The recipes are quite easy to make, the end product is absolutely delicious and the best thing about the book is that finally there are nutritious recipes to be made, something that is not seen in many gluten free cookbooks.
I have had the book for more than 6 months and I would be truly lost without it. Thank you Ms. Mallorca for simplifying cooking and baking in a gluten free world where now everyone in my family is eating gluten free (they do not have to) but they are choosing to because they LOVE the meals I am preparing. Thank you for the humor. GREAT BOOK
48 of 50 people found the following review helpful:
5.0 out of 5 stars
Inclusive Dishes,
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This review is from: The Wheat-Free Cook: Gluten-Free Recipes for Everyone (Hardcover)
For people who have wheat allergies and other food related conditions, e.g. lactose intolerance, check out this book. Diet does not mean deprivation; rather it means accomodating different needs in re food.
This book has a good selection of wonderful recipes that are not just merely palatable. It brings gluten free into the sun of mainstream meals and out of the dark ages when gluten free meant drab and bland foods from specialty shops. You can cook wonderful dishes and nobody will be any the wiser that you are making inclusive meals that are gluten free. (Of course, if you wanted to, you might clue them in). I highly recommend this treasure for all cooks regardless of food needs.
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