Cristian 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.
'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
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