Selected by Sara Moulton on "Good Morning America" as one of the Top Ten Cookbooks of 2007, The Wheat-Free Cook is the definitive cookbook on living and eating well without gluten. Veteran food writer Jacqueline Mallorca offers easy recipes for contemporary, gluten-free food that appeals to everyone at the table, whether gluten-sensitive or not. All the formerly off-limits favorites are here, from pancakes and crusty flatbreads to an upscale meatloaf. Innovative new dishes range from Asian-style corn fritters to nut-crusted salmon with mustard cream sauce. Desserts include decadent brownies, pecan tart, light and luscious cakes, and even chocolate ?clairs. Jacqueline outlines the differences between a wheat allergy and celiac disease, provides lists of resources and a guide to gluten-free grains, and offers tips on how and where to shop for gluten-free ingredients. With The Wheat-Free Cook, the author proves that there is a world beyond wheat.

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