The Gluten-Free Italian Vegetarian Kitchen

November 1, 2014

While there are vegetarian/vegan and gluten-fee Italian cookbooks, Klein, building on a number of her previous titles (Vegan Italiano; The Gluten-Free Vegetarian Kitchen), may be the first to have merged the two. The author's easygoing approach to cooking combines fresh ingredients, supermarket conveniences (such as jarred roasted peppers), and simple preparations. For the more ambitious cook, there are recipes for from-scratch pizza crust, breads, and fresh pasta. While these gluten-free adaptations are covered, careful consideration is given to naturally gluten-free dishes like soups, salads, risotto, polenta, and stuffed vegetables. Appetizers, sides, brunch fare, and desserts are also covered. Without photos to draw readers in, recipe names are temptingly descriptive: roasted butternut soup with garlic and sage; porcini mushroom and tomato ragu with white bean polenta; and Italian lemon pudding cake with raspberries. Nutritional information, a brief guide to gluten-free ingredients, and recipe variations are included, and many dishes are dairy free, egg free, or vegan. VERDICT With eight cookbooks under her belt, Klein must be doing something right! Her latest will make gluten-free vegetarians feel like they don't have food limitations at all.--Jude Baldwin, Coll. of the Siskiyous, Weed, CA

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