Lena Tritto
Rossella Venezia
Gabila Gerardi
19 x 24,5 cm
192 pp.
HARDCOVER WITH IMITLIN
Excluding one type of ingredient or another from one’s diet seems like a real trend of the moment. The reasons that push one to go on a “free” diet are many: allergies or food intolerances, desire to lose weight, ideology or ethics. These volumes are not just intended for those who must exclude certain groups of ingredients from their diets, but also (and above all) for those who have fun experimenting with new eating styles or those who are constantly searching for ideas for new dishes for a relative or guest suffering from an intolerance. Each volume gathers about 70 recipes, each of which calls for the exclusion from its list of ingredients of one or more food or food group: gluten, dairy, eggs or sugar. The first title “Free Cooking” is about general recipes for whole meals.
