Gluten-free food drawn from world cuisines, offering everything from flavorful party food and hearty soups to wheatless breads and attractive desserts.
More than 300 recipes for foods which are traditionally gluten-free dispel any idea that such a diet needs to be dull or limited; indeed, it can be an adventure. For breakfast there's a Paraguayan cheese bread made from cassava flour. Lunch could be a spice-rich peanut soup with bananas from Suriname accompanied by black lentil pappadum from Bangladesh.
And for dinner? How about a Venetian dish of polenta fingers smeared with a creamy salt cod puree, some Provencal ratatouille, and apple pastila, a baked dish of fruit and meringue from Russia?
Special symbols denote recipes which are also vegan, vegetarian, or dairy-free, as well as those which can be prepared quickly.
Hardcover. Color photographs throughout.