Of Valérie Cupillard Photos of Philippe Barret and
Myriam Gauthier-Moreaus 144 pages - Format: 22 x 28 cm
To make up with the gluttonous food, even when gluten
doesn't pass, such is not the bet of this book of returns as the other.
One learns to cook the flour of rice, the flakes of
chestnuts, the powder of almond there... these delicious ingredients that are
naturally exempt of gluten. Breads and sweetbreads browned, cakes of feasts or
cookies of the snack, crepes, small lunches... all opportunities are good to
pitch in and to entertain his/her/its guests.
As in his/her/its precedent book "Without gluten,
"naturally prefaced by doctor Seignalet, Valérie Cupillard proves us that a true
healthy gastronomy that can do without gluten exists. The régime without gluten
is proposed for the treatment of the c.liaque illness (intolerance to gluten due
to a bad absorbtion of gluten), in case of simple allergy or at the time of
régime-health specific (régime hypotoxique of doctor Seignalet, children
autists...).
A régime without gluten is very often lived like a
punishment for the patient and his/her/its setting. Gluten is everywhere, in
bread, the cakes... in cooked many products... and the food habits must be
modified completely. It is about suppressing wheat, the oat, rye and the barley
among others.
He/it is not rare that this régime is coupled to a
deletion of the dairy products, it is why the returns of this books are without
casein. The idea of this book is to learn to cook otherwise, while using some
ingredients naturally without gluten (flour of rice, of chestnut, quinoa,
coconut, powder of almonds...) in simple returns to achieve.
The author proposes more than 80 unpublished returns:
small cookies or big cakes, pies, crumbles... sweetbreads and small breads,
illustrated of gluttonous way by two culinary photographers. Of what to do
itself/themselves pleasure, to forget the aspect "régime" and to feast also with
the eyes.
