UPDATE (11/2/09): Congratulations to reader Daniella, who is the winner of the cookbook!
No one has ever mistaken me for Emeril Lagasse (or anyone named Emeril, for that matter), but I do whip up some mean pancakes. Despite my prowess at cooking scrambled eggs, french toast and other breakfast foods, I haven't been so bold as to attempt making pasta, bread and other Italian staples. For the more adventurous among us, there's a newly released cookbook that can help.
No one has ever mistaken me for Emeril Lagasse (or anyone named Emeril, for that matter), but I do whip up some mean pancakes. Despite my prowess at cooking scrambled eggs, french toast and other breakfast foods, I haven't been so bold as to attempt making pasta, bread and other Italian staples. For the more adventurous among us, there's a newly released cookbook that can help.
Da Capo Lifelong Books has just published Gluten-Free Italian, now available at Amazon.com and other retailers. The more than 150 recipes in the cookbook include Gorgonzola Ravioli with Asparagus Sauce, Spinach and Ricotta Gnocchi with Sage Butter, Caramelized Butternut Squash Risotto, Chocolate-Dipped Hazelnut Cookies and Almond-Ricotta Cake. Gluten-Free Italian also includes a gluten-free shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources and celiac resources.
The 248-page cookbook is written by Jacqueline Mallorca, formerly an editorial assistant to culinary legend James Beard and a food columnist for the San Francisco Chronicle. Ms. Mallorca is the author of The Wheat-Free Cook, which was selected by celebrity chef Sara Moulton on Good Morning America as one of the top 10 cookbooks of 2007.The cookbook's publisher has been kind enough to offer one lucky Gluten Free Philly reader a copy of Gluten-Free Italian. To enter the giveaway, leave a comment to this post about your favorite Italian food item.
Some brief guidelines: (1) please do not enter unless you or a family member is on a gluten-free diet; (2) one comment per person; (3) U.S. residents only.
Most important is to make sure your comment provides a way for me to contact you. If your comment does not link back to an email address, blog or website through which I can get in touch with you, post your email address in the comment in the following format: "name[at]domain[dot]suffix."
The giveaway runs now through Sunday, November 1 at 11:59 p.m. Eastern Time. I’ll randomly select one winner the next day and will contact them by email. If I don’t hear back from the person with his or her mailing address by the following Tuesday at 8 p.m. Eastern, I’ll select another name.
Good luck and buon appetito!
