Description - FreeFrom All'Italiana: Primi by Anna Del Conte
This wonderful cookbook includes freefrom recipes for gluten free pasta, risotto, polenta and soups. Most of these are also lactose free and can be milk free and egg free. Perfect for coeliacs and those on low gluten diets, the book also explains how to get the best out of the many new gluten-free pastas, like black bean spaghetti and chickpea pasta. Devised by Anna Del Conte (author of nearly 20 books on the food of Italy) working with Michelle Berriedale-Johnson (free-from expert and author of 10 books on free from food), Primi includes the best in classic Italian cooking adapted for those on gluten-free or lactose-free diets. If you're coeliac or gluten-intolerant, this collection of 30 delicious dishes will fulfil your yearnings for the food of Italy.
Buy FreeFrom All'Italiana: Primi by Anna Del Conte from Australia's Online Independent Bookstore, Boomerang Books.
(160mm x 160mm x mm)
Publisher: Berrydales Books
Country of Publication:
Book Reviews - FreeFrom All'Italiana: Primi by Anna Del Conte
Author Biography - Anna Del Conte
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.