<DIV>From the author of the <I>Wheat-Free Cook</I>, selected by Sara Moulton on <I>Good Morning America</I> as one of the top ten cookbooks of 2007, <I>Gluten-Free Italian</I> charts new territory.<P>Many of Italy's best-loved foods—from ravioli to tiramisu—contain wheat flour, so they've been off limits to the gluten-intolerant. Until now. Jacqueline Mallorca creates gluten-free surprises like fresh pasta, rustic breads, delicious vegetable <I>contorni</I> (side dishes) that double as appetizers, and sensational regional desserts. Mallorca's easy-to-follow recipes make using fresh ingredients an inviting prospect.<P><I>Gluten-Free Italian</I> also includes a shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources, and celiac resources.</DIV>