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  • Published: 22 October 2014
  • ISBN: 9780399166167
  • Imprint: Perigee
  • Format: Paperback
  • Pages: 256
  • RRP: $36.00
Categories:

The Gluten-Free Italian Vegetarian Kitchen



This is a gluten-free vegetarian cookbook—with lots of vegan choices—for anyone who is wheat intolerant but longing for the home-cooked goodness of Italian fare.

From tantalizing appetizers to delicious desserts, The Gluten-Free Italian Vegetarian Kitchen is a collection of authentic Italian dishes with a vegetarian and gluten-free twist. More than 225 recipes for appetizers, soups, salads, breads, pizzas, panini, gnocchi, risotto, polenta, and other main dishes, brunch, and dessert. Dishes are specified as dairy-free, egg-free, lacto-ovo, dairy-and-egg-free, vegan, and/or low-carb and the book gives tips and information on eating gluten-free, as well as a nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrates, and dietary fibre for every recipe. Also includes a glossary of gluten-free specialty ingredients

  • Published: 22 October 2014
  • ISBN: 9780399166167
  • Imprint: Perigee
  • Format: Paperback
  • Pages: 256
  • RRP: $36.00
Categories:

About the author

Donna Klein

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

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