by Agustín Herrera Ballester, Rafael Mármol González · Carena Editors, S.L. · tapa blanda · ISBN 9788496419186
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«La enfermedad celíaca y su gastronomía» is a guide by Agustín Herrera Ballester and Rafael Mármol González (Carena Editors, S.L., paperback, 240 pages).
A popular science work that approaches celiac disease from a gastronomic angle: it explains its implications for daily eating, offers guidance on avoiding gluten when cooking, and proposes a practical approach so that people with celiac disease can enjoy varied and safe meals.
The work is the Spanish edition published in 2006; the back cover includes the mention 'Libro recomendado por ACECOVA'.
A reference book for people with celiac disease, their families, and cooking professionals interested in gluten-free food.
