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The Wheat-Free Cook: Gluten-Free Recipes for Everyone Hardcover – March 13, 2007
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I highly recommend this book! (Peter H.R. Green, author of Celiac Disease: A Hidden Epidemic and Director of the Celiac Disease Center at Columbia University)
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)
From the Back Cover
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.
Top customer reviews
I have tried three recipes already (I've only had the book for less than 2 weeks) and they were all fantastic. The chocolate walnut cake lived up to a previous reviewer's comment about it. The other two recipes were as pleasant of a surprise as I could have hoped to get in a gluten-free cookbook: Rice Bran Muffins (tastes like the bran muffins I used to enjoy) and Toasted Quinoa (I use oats) Muesli (something I seriously thought I would never have after going gluten-free). I would say the Muesli recipe is worth the price of the book alone and it is so simple!
I look forward to trying all the bread recipes...they are so much simpler than previous recipes I've tried.
I'd recommend it to anyone and especially someone at the beginning of the GF journey. Buying mixes I find to be too expensive and this cookbook gives great recipes to mixing your own.
The only thing I'd suggest to other cooks is to half the butter in the recipes (especially muffins and nut crust)!
The Chocolate-Walnut Cake is practically worth the price of the book.
I like that it's written by a seasoned food writer who just recently had to eliminate wheat, which sets it a world apart from life-long wheat-free cookbook authors who can't remember or don't know what really good pastry/crepes/etc taste like.
I appreciate her work and I am finding my kindle making it's way into my kitchen a lot lately. Thank you Jaqueline for a wonderful book that gives me back Italian cuisine now that I've gone gluten free. I'm finding this book and Elisabeth Hasselbeck's Deliciously G Free, along with 20 Incredible Coconut flour recipes by Marissa Paine and Carol Fenster's 1000 gluten free recipes are the ones I refer to over and over again.