The recipes in this book are arranged by season, as they have pride to vegetables, it is very well seen. The various introductions early in the book are instructive, and revenues are colorful, varied and truly original. They show that we can cook without gluten and milk while eating varied and inventive. Many alternative ingredients are presented in book early: herbs, spices, rice flour, almonds and chestnuts ... various nuts ... only downside, these ingredients are relatively expensive. It is not specified but these recipes are vegetarian, so it saves on the meat against .. The recipes are made with ingredients that complement a nutritional standpoint (vegetables, oilseeds, cereals, pulses ...) special mention to crumble squash and fennel crumble made with nuts and rice flour , too good! I have not yet tested the recipes of spring and summer, but they seem friendly too. We also recipes for cocktails, desserts like rice with coconut milk and delicious citrus too.
