Life without wheat takes on a delicious new meaning in this cookbook that uses culinary creativity to solve the biggest lifestyle challenge for those with celiac disease. Chef Darina Allen and nutrition expert Rosemary Kearney, who has celiac, have developed a cuisine for people whose passion for food is severely restricted by a health-impeding resistance to foods containing even a minute amount of gluten, a protein found in wheat and other grains. And the students at Ireland's Ballymaloe Cookery School, which Allen founded and where Kearney teaches, have given it a five-star rating.Those who grew up with the condition or who have been recently diagnosed will be introduced to expertly crafted gluten-free versions of formerly taboo dishes such as soda bread, breakfast biscuits, pizza, Yorkshire pudding, and pot pie. Allen shows those who love to cook how to make a gluten-free roux that works just as effectively as wheat flour to thicken gravies and sauces and also how to make it into a classic bechamel sauce. Kearney gives her secret to making a crispy gluten-free pie crust that is "a little harder to work but worth mastering." There are also recipes for cream sauces, such as Irish whiskey cream; breakfast sweets, such as good-old American buttermilk pancakes and blueberry muffins; an international selection of main events, such as Thai fish cakes with dipping sauce and Indian pakoras; and lots of pastas, such as French-inspired cannelloni and a newly inspired version of macaroni and cheese featuring smoked salmon.In the first part of the book, Kearney offers make-no-mistakes advice on selecting gluten-free ingredients and products, reading labels for hidden terms for gluten, keeping a gluten-free cupboard, and dining out without disaster. The real mark of mastery of this team's gluten-free cuisine is that taste is not sacrificed in any dish. Allen and Kearney have achieved the ultimate in healthy cooking - creating a mouth-watering cuisine that meets a special need and can be enjoyed by everyone. Read Less