Features high-quality (but not too complicated), from-scratch recipes for delicious gluten-free fare. This edition includes photographs, and new recipes such as Penne a la Vodka, Bagels, and Red Lentil Dal, and more nods to vegetarian and vegan eaters. It draw on cuisines from around the globe - Italian, Indian, and Mexican among them.
Here at last is the delectable and doable gluten-free recipe book so many people with celiac disease, gluten intolerance, or wheat allergy have been looking for. This cooking philosophy follows simple rules with more than 250 recipes that span the globe and are gluten-free.
