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OverviewFull Product DetailsAuthor: Cristian Broglia , Evi O , Evi OPublisher: Phaidon Press Ltd Imprint: Phaidon Press Ltd Dimensions: Width: 18.00cm , Height: 3.60cm , Length: 27.00cm Weight: 1.558kg ISBN: 9781838663131ISBN 10: 1838663134 Pages: 432 Publication Date: 13 January 2022 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviews'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 A must-read for home chefs. - Booklist Packed with inspiration to free you from mealtime boredom. - Atlanta Journal-Constitution Don't miss out on this fascinating cookbook, even if you aren't going gluten-free. - Fine Dining Lovers This indispensable guide proves that good food knows no bounds or borders. - Publishers Weekly Comprehensive. - Thrillist Exactly what you have been looking for. - Stylist '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 A must-read for home chefs. - Booklist Comprehensive. - Thrillist A must-read for home chefs. - Booklist This indispensable guide proves that good food knows no bounds or borders. - Publishers Weekly Comprehensive. - Thrillist Author InformationCristian 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. Tab Content 6Author Website:Countries AvailableAll regions |
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