The gloriously gluten-free cookbook: spicing up life with italian, asian, and mexican recipes

Awareness and understanding of Celiac disease and gluten-intolerance has increased dramatically in recent years, and diagnosis rates have skyrocketed. Though it's often misdiagnosed or not diagnosed at all, Celiac disease is estimated to affect nearly 3,000,000 Americans alone. As the only existing treatment is a 100% gluten-free diet, the interest in cookbooks has also increased dramatically. Often when people are first diagnosed, they feel it's a culinary deathsentence -- no more bread, pizza, pasta, cookies, and other foods they love. Add to that, the gluten-free products sold in markets and health food stores can often be disappointing in flavor and limited in variety. That's where this book comes in. After suffering for years and being diagnosed with Celiac disease herself, author Vanessa Maltin has sought out the best-tasting recipes fromaround the world without sacrificing flavor. She's become one of the country's leading experts on gluten-free living, but to create this collection of recipes, she consulted with top chefs from around the country. The cookbook is split up into sections for Asian, Italian, and Mexican cuisines -- everybody's favorites. The results are 125 recipes so good, you'll never miss the gluten, and if you've got a whole family to feed, you can cook from this book for the whole family, and nobody will feel deprived.Vanessa Maltin is the Food s National Medical Center. Vanessa has appeared onnumerous television shows as a gluten-free food and celiac disease expert including Planet Greens Emeril Green, CNBCs On the Money and CNNs Newsroom with Heidi Collins. Additionally, she writes the Celiac Princess blog (www.CeliacPrincess.com), which receives thousands of visitors every month. Vanessa receiveda bachelor's degree in journalism from George Washington University and holdscertificates in the Practical Applications of Food Allergy Guidelines and Nutritional Analysis for Federal School Breakfast & Lunch Programs. She is a graduate of the Institute of Culinary Education in New York City. Previously, Vanessa was the Director of Programming and Communications for the National Foundation for Celiac Awareness. In this role, she was responsible for the foundation's programs including the Gluten-Free Cooking Sprees, continuing education programs for medical professionals and chefs, media outreach and strategic partnerships with corporations.

• ISBN: 978-0-470-44088-9
• Editorial: John Wiley & Sons
• Encuadernacion: Rústica
• Páginas: 256
• Fecha Publicación: 29/04/2010
• Nº Volúmenes: 1
• Idioma: Inglés