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The Gluten-Free Cookbook (Relié)
Edition en anglais
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Résumé
Drawing on cuisines from around the world, The Gluten-Free Cookbook showcases 350 delicious recipes that are naturally gluten-free, rather than adapted using ingredient substitutions. Whether you are looking for breakfast dishes, starters, soups, salads, main courses, breads, or desserts, you will find easy-to-follow and approachable recipes, accompanied by beautiful photography. Icons are featured throughout to identify recipes that are vegan, vegetarian, and dairy-free, or have few ingredients and short cooking time.
This remarkable compendium of gluten- free recipes from over eighty countries will expand your culinary repertoire, introduce you to a wide range of exciting ingredients, and take your home cooking to new levels.
This remarkable compendium of gluten- free recipes from over eighty countries will expand your culinary repertoire, introduce you to a wide range of exciting ingredients, and take your home cooking to new levels.
Fiche technique
- Date de parution : 10/02/2022
- Editeur : Phaidon
- ISBN : 978-1-83866-313-1
- EAN : 9781838663131
- Format : Grand Format
- Présentation : Relié
- Nb. de pages : 432 pages
- Poids : 1.56 Kg
- Dimensions : 18,8 cm × 27,7 cm × 4,0 cm
À propos de l'auteur
Biographie de Cristian Broglia
Cristian Broglia started his career as a chef in his hometown of Parma, Italy, where the International School of Italian Cuisine (Alma) is based. During his time working as the longtime executive chef of Alma he collaborated with the maestro Gualtiero Marchesi. Cristian's passion for experimenting with new flavors and recipes was inspired by his innate curiosity and numerous trips throughout Europe, Asia, and both Latin and North America.In 2017, he opened the research and development laboratory CHEFin LAB, where he collaborated with prestigious Italian and international brands in the development of vegan and gluten-free cuisine. Also in 2017, Cristian participated in the prestigious Bocuse D'Or competition in Lyon, France as part of the Italian team. In 2021, he opened a private kitchen, producing meals for the food service industry.
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