Cristian Broglia
The Gluten-Free Cookbook
ISBN: 978-1-838-66313-1
432 Seiten | € 45.00
Buch [Gebundenes Buch]
Erscheinungsdatum:
03.02.2022
Kochbuch
Cristian Broglia
The Gluten-Free Cookbook
4.3/5.00 bei 66 Reviews - aus dem Web
One of the fastest growing dietary movements now has its first comprehensive guide to enjoying hundreds of naturally gluten-free recipes from around the worldThis ground-breaking book proves that eating gluten-free should never limit you on taste or culinary curiosity. With 350 naturally gluten-free recipes drawing from the broadest range of international food cultures, The Gluten-Free Cookbook brings home healthy cooking to an audience that is growing exponentially every day. This gorgeous book spotlights everyday dishes from more than 80 countries showcasing the diversity of recipes that are deliciously gluten-free by design, rather than being reliant on ingredient substitutions. From breakfast to dinner and dessert (and everything in between), these are easy-to-use recipes for any time of day, making this an essential resource and a must-have reference. Gluten-free food has millions of fans and followers, with that number continuing to grow exponentially with our increased awareness of its health and dietary benefits and advantages. Expand your culinary repertoire, whether you are on a gluten-free diet or are simply looking to experiment with gluten-free menu options, with hundreds of recipes from around the globe, including Stewed Fava Beans (Egypt), Summer Rolls (Vietnam), Pea & Ham Soup (UK), Shrimp & Grits (US), Steak with Chimichurri Sauce (Argentina), Bibimbap (Korea), Pavlova (Australia), and Vanilla Flan (Mexico).
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Veröffentlichung: | 03.02.2022 |
Höhe/Breite/Gewicht | H 27 cm / B 18 cm / - |
Seiten | 432 |
Art des Mediums | Buch [Gebundenes Buch] |
Preis DE | EUR 45.00 |
Preis AT | EUR 45.00 |
ISBN-13 | 978-1-838-66313-1 |
ISBN-10 | 1838663134 |
Über den Autor
Cristian Broglia, langjähriger Küchenchef der Alma (Internationale Schule für italienische Kochkunst), begann seine kulinarische Karriere in seiner Heimatstadt Parma, in Italien, wo Weizen in Form von Brot und Pasta allgegenwärtig ist. Die wachsende Zahl glutenintoleranter Restaurantgäste zwang ihn schon früh, als Koch und Ausbilder kreativ zu werden. Um neue Kulturen, Rezepte und Zutaten zu entdecken, kochte er sich durch Europa, Lateinamerika, Asien und Nordamerika. 2017 eröffnete er das Food-Forschungs- und Entwicklungslabor CHEFinLAB.