Inspired by her travels in Europe as well as the eclectic, cutting-edge cuisine of northern California, Mallorca presents everything from breakfast ideas to quick weeknight suppers and elegant dinner-party fare. Butterflied trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pâté; gluten-free pasta dishes actually taste like pasta; and chestnut and sausage dressing upstages the holiday bird. And desserts dazzle. She presents a new, nutritionally sound, lighter style of baking. Far from tasting like gritty substitutes, these gluten-free cakes, cookies, tarts, and crusty flatbreads look and taste as though they came from a boutique bakery.
There's even a chapter devoted to gluten-free grocery shopping. The Wheat-Free Cook offers easy-to-follow advice and describes the culinary possibilities of dozens of tasty and satisfying gluten-free grains and flours such as quinoa, flax, millet, and teff, as well as sources for these products.
So if you like to eat, but without the wheat, The Wheat-Free Cook should be at the top of your shopping list.