Gluten Free - N.Michieletto M.Negroni

Those with celiac disease cannot consume even minimal amounts of gluten. It affects a significant number of people, hundreds of thousands in Italy; experts estimate, however, that many more are unaware of their condition. Diagnosis is typically made during childhood, but it's not uncommon for this food intolerance to be discovered in adulthood.
The only cure is a lifelong diet. This is simple (no medication required), but difficult considering that gluten is present in almost all grains, especially the most commonly used ones: wheat, barley, and spelt. Fortunately, there are also numerous grains and similar grains that are gluten-free, particularly rice, corn, and buckwheat.
In this second edition, the chef who wrote the book has tried to offer tasty and innovative recipes , preferably vegetarian and with a good choice of desserts, using all the basic foods that are naturally gluten-free.
The text is produced in collaboration with AIC (Italian Celiac Association)

The Authors:

Nicola Michieletto - After graduating as a chef, he chose to specialize in healthy nutrition. He worked as a chef at the Palatini Institute at the Terme di Salzano spa. He has taught numerous natural nutrition courses and currently teaches professional chef courses. He is a school lunch consultant for the City of Venice and the CAMST (Italian National Association of Professional Chefs) in Turin, and collaborates with organic food distributors. He is the author of other specialized publications.

Monica Negroni - A graduate in Food Science, she has been an editor for the magazine Cucina Naturale for years.

Pages: 128
Color: B/W
Format: 14.3 x 21
ISBN 978-88-481-2043-2
Publisher: New Techniques
Publication: 03/2007
Binding. Paperback