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I just had a surprise when I logged into Amazon.com, looking for another
book.  There, staring me in the face, as a featured book  "Fabulous &
Flourless : 150 Wheatless and Dairy-Free Desserts: Cakes, Tarts, Tortes,
Roulades, Puddings, Souffles, Cookies, and  More"    by Mary Wachtel Mauksch.

Now, maybe their computers have me profiled because I've purchased Bette
Hagman's books there.  But it was a pleasant surprise.  It sounds like it
might be a good Christmas gift idea- I am going to ask for it!   I wish I
had it right now for a scrumptious dessert idea to take to a pre-Christmas
party tomorrow night.

I checked the archives and the book was last mentioned in Jan. 1999- it
came out in 1997.  It seemed timely to bring it to attention
again.  However, that last post was venting because the author advocates
spelt flour for dusting the pans, and perhaps more.  So beware, and
substitute.

Here are the blurbs on the book:

>Editorial Reviews
>
>Anyone with family ties in central Europe--or who has traveled to Vienna,
>Budapest, Prague, or elsewhere in this part of the world--knows the unique
>elegance and delicate richness of nut torte.  In Fabulous & Flourless,
>Mary Wachtel Mauksch, who grew up in Prague, shares 150 recipes for all
>kinds of pastries and sweets made with nuts and without any wheat flour.
>There are traditional favorites such as Walnut Poppy Seed Cake,
>Sachertorte, and Kastanienreis (Chestnut Rice), and original creations
>such as Almond Cappucino Cake and Peanut Brownies.
>
>Fabulous & Flourless will delight those with a sweet tooth, and it is a
>heavenly gift for anyone avoiding wheat or gluten. There are no
>compromises here, only sublime, wheat-free treats.  Measures are given by
>volume, in ounces and in grams, making this book useful in kitchen
>anywhere in the world.
>
>Book Description Traditional Viennese pastries have always been
>flourless.  The secret to their silky textures and rich tastes is
>ground nuts. Nuts add a lot to baked goods: nutrition, ease of
>preparation, and extended shelf life. The few dairy products found in
>traditional pastries are easily substituted, making Fabulous and
>Flourless the ideal way for people with gluten and/or dairy allergies
>to dig into dessert with pleasure again. Here are recipes that every
>eater allergic or not will delight in: cakes and tarts grouped
>according to nut type; to yolkless cakes for cholesterol watchers; to
>puddings, souffles, and mousses; as well as cookies and other small
>treats. Author Maukschalso discusses the origins of her recipes, as
>well as equipment and ingredients to keep on hand, and other handy tips.
>
>The author, Mary Wachtel Mauksch , October 28, 1997 Safe for people
>with gluten and lactose allergies.  Do you know that the most delicious
>cakes and pastries are made with ground nuts - no flour at all? And
>that they have a very long shelf life? And lend themselves to freezing?
>People with an allergy to gluten can use these recipes without fear,
>because nuts are gluten-free. And these deserts do not contain dairy
>either, making them safe to use for those with an allergy to lactose
>and for those who observe certain religious customs.

I have no connection with the book- just thought it looked like a good one
for the holidays-

Mary T./Ithaca, NY

Mary Thorpe
Lab Coordinator
NS332- Methods in Nutritional Sciences
3M7 MVR, 255-8769