Description
By (author) Broglia, Cristian; Designed by O, Evi
Short /annotation
350 delicious recipes for naturally gluten-free food from around the world – the only gluten-free cookbook you will ever need!
350 delicious recipes for naturally gluten-free food from around the world – the only gluten-free cookbook you will ever need!
This gorgeous and comprehensive book spotlights everyday dishes from more than 80 countries – showcasing the diversity of recipes that are deliciously gluten-free by design, rather than reliant on, special ingredients or substitutions.
Whether you”re on a gluten-free diet or simply looking to experiment with gluten-free cooking, you”ll discover delectable, easy-to-use recipes from breakfast to dinner and dessert.
Ranging from iconic dishes to much-loved regional foods, the global recipes in this collection include Summer Rolls (Vietnam), Shrimp & Grits (USA), Steak with Chimichurri Sauce (Argentina), Stewed Fava Beans (Egypt), Pavlova (Australia), Vegetable Pakoras (India), and Vanilla Flan (Mexico), all of which are naturally without gluten. The book highlights vegan, vegetarian, nut-free, and dairy-free options, along with easy-to-make 30-minute meals for those in a hurry.
With The Gluten-free Cookbook on your kitchen shelf, you will never be without a tasty and reliable meal, prepared naturally and without compromise.
Review quote
”A must-have … you absolutely need this book.” – Independent
”If there was a gluten-free cookbook bible, this book would be it.” – Evening Standard
”Chef Cristian Broglia proves that gluten-free cuisine can be delicious.” – Globe & Mail
”Will transport … taste buds around the world.” – USA Today
”Packed with inspiration to free you from mealtime boredom.” – Atlanta Journal-Constitution
Biographical note
Cristian Broglia started his culinary career in his hometown of Parma, Italy, before his desire to discover new cultures, recipes, and ingredients led him to cook throughout Europe, Latin America, Asia, and North America. He was the long-time executive chef of Alma (the International School of Italian Cuisine) and in 2017, he opened the research and development food laboratory CHEFin LAB.
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