Successful gluten free recipes require more than just new ingredients. You need new techniques and that’s where our test kitchen team can help. We tried thousands of recipes before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits and more.
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My parents had a restaurant, and from thirteen or fourteen I knew that I would be a cook. I can do whatever I want, I have complete freedom, but for a chef it’s very important. I have been cooking since I was 13 years old – frying potatoes, doing some trivial things. And I always knew more than my friends. However, I built a further career consciously. Even while studying, I realized that I prefer cookery to the confectionery business. Then she worked with Japanese and Mexican cuisines. Now I’m actively learning Italian cuisine. I cook pasta with mild cheese and basil pesto sauce. People are surprised when they try it. But it’s very tasty. I do not regret spending time preparing food. I chose the cook’s profession, because he always liked delicious food. I never get bored when I cook checked or come up with new dishes.