From the author of the "Wheat-Free Cook", selected by Sara Moulton on "Good Morning America" as one of the top ten cookbooks of 2007, "Gluten-Free Italian" charts new territory. Many of Italy's best-loved foods-from ravioli to tiramisu-contain wheat flour, so they've been off limits to the gluten-intolerant. Until now. Jacqueline Mallorca creates gluten-free surprises like fresh pasta, rustic breads, delicious vegetable contorni (side dishes) that double as appetizers, and sensational regional desserts. Mallorca's easy-to-follow recipes make using fresh ingredients an inviting prospect. "Gluten-Free Italian" also includes a shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources, and celiac resources

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