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Gluttons for Gluten

Rebecca Flint Marx | September 8, 2014 | Story Restaurants

These tomes celebrate wheat in all of its delectable glory, be it in the form of cake, cookies, bread, pizza, or pasta. Paleo fanatics, juice cleansers, and carbophobes, avert your eyes—this is a decidedly gluten-friendly zone.

Sweet Alchemy
By Yigit Pura (Chronicle Books)
Playful and refined, Pura’s candy-colored cookbook is a luscious homage to the confections the pastry chef serves at Tout Sweet Patisserie. Laced with reminiscences from a life forged in sugar, it breaks down ostensibly intimidating recipes into their individual components. this straightforward approach, combined with Pura’s cheerful, reassuring voice, means that making dessert is a relative breeze, even if you do have to crack a lot of eggs.

The Pizza Bible
By Tony Gemignani (Ten Speed Press)
The reigning North Beach king of pizza has finally published his secrets. Included is a “Three Day Master Class,” featuring the Theory of Pizza Relativity. Once you get this under your belt, the world is your pie, from Chicago-style (Italian Stallion, anyone?) to California leanings, such as an einkorn dough made with the low-gluten and trendy, if ancient, wheat varietal.

Flour + Water
By Thomas McNaughton (Ten Speed Press)
Many will swoon over the pics of the dreamy blond chef taking his hand to his exquisite, freshly made pasta, while carbophiles will sigh over the food porn shots of spaghetti with albacore confit. Should you actually want to cook out of the book, there’s no end of inspiration. Pappardelle with braised goat shoulder? Zucchini tortelli with chicken cracklings? The only dilemma is where to start.

Della Fattoria Bread
By Kathleen Weber (Artisan)
The proprietor of the beloved Petaluma bakery, which has been supplying loaves to the French Laundry since 1995, has penned a comprehensive guide that offers something for bread fanatics of every level and persuasion, from basic white bread to naturally leavened boules. The recipes are interspersed with tips that encourage experimentation and—crucial for beginning bakers—courage.

Originally published in the September issue of San Francisco magazine

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