BEYOND GRAINS · THE NEW ITALIAN KITCHEN: Traditional Italian Cuisine Re-Engineered for a Grain-Free, Dairy-Free, and Legume-Free Lifestyle (Nutrition Engineering)

What if the best Italian cookbook of 2026 was the one that skips the stuff that wrecks you?Lasagna, tiramisu, pizza, risotto, cannoli, panettone — the real deal. No grains. No dairy. No legumes. No kidding.━━━━━━Sarah Beyond is a biomedical engineer who rebuilt classic Italian cooking from scratch using smarter ingredients. The method is called Nutrition Engineering: food that tastes incredible and doesn't fight your body.You don't need to be a chef. Every recipe is a simple step-by-step guide. You cook. The hard part's already been done by the engineer.What's inside:55+ iconic Italian recipes — completely re-engineeredHomemade dairy substitutes: mozzarella, ricotta, parmesan, butter — yes, for realPantry guide: what to buy, what it does, why it worksNutritional values on every recipe"The Logic of Taste": the science behind why it worksFor anyone with food intolerances who's done settling for bland substitutes. For anyone on a paleo, AIP, Whole30, or anti-inflammatory protocol who still wants to eat Italian. And for anyone who just wants to eat better without eating worse.271 pages. Zero compromises. Total flavor.Cooking is a matter of chemistry and love. — Sarah Beyond Read more