BOOK REVIEW: The Gluten-Free Cookbook

BOOK REVIEW: The Gluten-Free Cookbook 

By Cristian Broglia 

 
By definition, “gluten-free” is about what isn’t there. But this cookbook is about what is: a fantastic variety of foods that are delicious and just happen to be gluten-free. Chef and author, Cristian Broglia, draws from his culinary and travel experiences to include 350 recipes from countries around the globe, including Morocco, Panama, Romania, Ghana, and Senegal, to name a few. 

The recipes are clear, easy to follow, and not too long or complex. Each recipe’s country of origin is noted up-front along with preparation and cooking time. Recipes also include a few lines about the history and traditions related to the dish— information that will enhance your culinary experience. Additional criteria including nut-free, dairy-free, vegan, and “five ingredients or less” are also noted and easy to find in the book’s index. 

Chapters are divided by types of food — including “Rice and Noodles,” “Meat and Poultry,” “Vegetables and Legumes.” Sections are also categorized by eating occasion like “Breakfast,” “Starters,” and “Desserts and Sweet Treats.” There’s a chapter on “Breads and Wraps” too, all of which are entirely gluten-free. 

Once you try a recipe like the chicken satay with peanut sauce from Indonesia, you’ll likely want to explore more of the country’s cuisine. The book’s index makes it easy to zero in on a particular country since recipes are organized by country of origin.  

Take your taste buds on a global tour guided by The Gluten-Free Cookbook, and you may never miss gluten again.