1) Cucinare per tutti
World haute cuisine is experiencing, in recent years, a revolution due to those who, by choice or by necessity, decide to eliminate foods of animal origin from their diet. Cooking for everyone today means taking into account these choices and creating dishes that do not replace, but offer appetizing ingredients and flavors.
Gluten-free, nut-free, without animal products, soy-free, raw: only apparently these definitions imply a renunciation. Through more than 60 recipes, divided between appetizers, starters, creams and soups, carbohydrates, cereals and pseudocereals, proteins and desserts, chef Emanuele Giorgione, a true explorer of modern cuisine, free and clean, offers his vision of "without" to demonstrate how a dish to be tasty, appetizing, stimulating and naturally nutritious does not need ingredients of animal origin.
TECHNICAL DATA
Author: Emanuele Giorgione
Publication date: 2019
Language: Italian
Pages: 272
Notes: Each recipe is enriched by the evocative photographs of Francesca Bettoni and useful advice from nutritionist Valeria Brambilla
2) Dolci per tutti
Finally, a book dedicated to high pastry recipes for people with gluten intolerance, in a balanced compromise between great ingredients and simplicity of implementation.
Stefano Laghi and Gabriele Bozio face, in fact, for the first time together the thorny universe of intolerances in a text that does not claim to provide universal solutions, but also dispenses all their experience, study, analysis and meticulous experimentation.
If in nature there is no substance, or set of substances that recreate in the dough exactly the same characteristics of gluten - and therefore replacing it is not simple at all - Stefano and Gabriele have developed, as they explain in the book, the best compromise, balancing the ingredients to obtain an optimal result, in the simplest way.
The work of the two authors has been characterized by research and practical application in the laboratory, whether it is egg or legume proteins, pregelatinized starches and thermo-treated flours... They started with gluten-free (all recipes in the book are gluten free), but they chose to indicate for each recipe also the possible absence of lactose, eggs, soy, nuts or sucrose sugar.
The rich technical-introductory part that precedes the recipes is also fundamental to understand the differences between intolerances and allergies (and therefore provide the client with the correct answers in terms of the law) as well as to label in a suitable way the products on sale; finally, it helps to have clarity in the communication to the client.
The volume is divided into six macro-sections: From breakfasts (puffed croissants, lemon muffins...), to mignons (tea baba, chocolate cream puffs), from the classics of tradition and anniversaries (Panettone, Pandoro and Colomba) to monoportions (tiramisu eclair, strudel tart...), to cookies (banana or chocolate shortbread) up to the inevitable baked cakes (pecan and caramel tart, orange and chocolate cake...).
All the recipes in this book have been balanced, calibrated and tested thoroughly in order to prove that they are enjoyable even by those who do not need to consume gluten-free products.
TECHNICAL DATA
Author: Gabriele Bozio - Stefano Laghi
Publication date: 2016
Language: Italian
Pages: 288
