World haute cuisine is living, in these years, a revolution given by those who, by choice or by necessity, decide to eliminate from their nutrition foods of animal origin. 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 of nutritionist Valeria Brambilla
