Bibliotheca Culinaria (2010)

€ 13,90

64

Italian

Eating gluten-free to feel good does not mean cooking without taste or imagination. Indeed, creativity becomes a necessary ingredient in cooking for celiacs. With this book I encountered a world where oats, wheat, kamut, barley, rye, and triticale can't come in and I invite you to live it, not as a limitation, but in a positive way. I suggest recipes full of flavor, balanced by nutritional point of view, easy to implement and, not least, beautiful to see. Dolcemente senza glutine is dedicated to all celiac who wish to rediscover the joy of sitting at the table and all those who, out of curiosity and not necessity, desire to try new recipes or new versions of traditional desserts.