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vi. Introduction; 1. Pasta: 2. Chickpea or buckwheat pasta with garlic, olive oil and rosemary - GF/MF/LF; 3. Bean or buckwheat pasta with broccoli sauce - GF/can be MF/LL; 4. Pasta salad with sun-dried tomato sauce - GF/MF/LF; 5. Gluten-free spaghetti with tomato and anchovy sauce - GF/MF/LF; 6. Any gluten-free pasta with leek sauce - GF/can be MF; 8. Black bean spaghetti with mussel sauce - GF/MF/LF; 10. Any gluten-free pasta with fennel sauce - GF/MF/LF; 12. Smoked salmon and pesto sauce for any gluten-free pasta - GF/MF/LF; 14. Egg and cheese pasta bake - GF; 16. Mushrooms and anchovies pasta bake - GF/MF/LF; 19. Rice: 20. Risotto with Jerusalem artichokes - GF; 22. Risotto with asparagus - GF/can be MF/can be LL; 24. Risotto with spinach - GF/MF/LF; 25. Tomatoes stuffed with rice and potatoes - GF/MF/LF; 26. Mushroom risotto - GF/can be MF/can be LL; 28. Bean and vegetable risotto soup - GF/MF/LF; 30. Oven-baked risotto - GF/can be MF/LL; 31. Rice with peas - GF/can be MF/LL; 32. Risotto with prawns and peas - GF/can be MF; 34. Rice and courgette torta - GF/LL; 37. Polenta and pulses: 38. Polenta with Gorgonzola sauce - GF; 39. Polenta with pesto - GF/can be MF; 40. Chickpeas with rocket and garlic - GF/MF/LF; 41. Cannellini beans with tomato and rosemary - GF/MF/LL; 42. Lentils with sausage and mushrooms - GF/can be MF/LF; 44. Buckwheat polenta with butter and cheese - GF; 47. Soups: 48. Courgette soup - GF/can be MF; 49. Garlic soup - GF/can be MF/can be LF; 50. Broad bean soup - GF/can be MF; 52. Tuscan bean soup - La Ribollita - GF/MF/LF; 55. Other books by Anna Del Conte and Michelle Berriedale-Johnson
Anna Del Conte has spent five decades writing about Italian food from the Renaissance to the twentieth century, and from the foothills of the Alps to tip of the Italian toe. Her many books are as authoritative a source as you will find on classic Italian food, and are not only a pleasure to cook from, but a delight to read.At the age of 91, Anna could be excused for declining to experiment with the new gluten- and milk-free ingredients that are flooding the market, but on the contrary - she has taken up the challenge with a will. The recipes that follow are a combination of classic recipes that are either naturally freefrom or have been adapted to be so - with new recipes designed for the many new, gluten-free pastas available.; Michelle Berriedale-Johnson has been involved with food allergy since the late 1980s, when her small son was diagnosed as milk intolerant. Since then she has manufactured freefrom foods, written more than a dozen books on allergy and freefrom, run an allergy magazine and now edits an extensive website - Foodsmatter.com - on food allergy and intolerance. She also runs the very successful FreeFrom Food Awards and FreeFrom Eating Out Awards, and is a regular speaker on allergy and the freefrom industry.Anna and Michelle have been cooking together since they met in the 1980s over Cristoforo di Messisbugo's recipes which may, or may not, have been used at the court of Lucrezia Borgia in the early 1500s.
"The book is a fantastic contribution to making the freefrom diet more approachable." GIORGIO LOCATELLI; "Another brilliant book by Anna Del Conte, invaluable not only for those who need to eat gluten free." NIGELLA LAWSON