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.
"If there was a gluten-free cookbook bible, this book would be it." - Evening Standard
"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
"The ultimate gluten-free bible." - Daily Hive
"Chef Cristian Broglia proves that gluten-free cuisine can be delicious." - Globe & Mail
"With so many new and exciting foods to discover this is the perfect book to begin your gluten-free food journey." - My Weekly
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