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Hello,

My name is Daniela  I am a trained chef and work currently as a chef at a
vegetarian-vegan restaurant. Over the last years I've been thinking about
writing a glutenfree cookbook, one that focuses on seasonal ingredients and
uses grains like millet, quinoa, buckwheat and teff. But my concern is, is
there even a need for another glutenfree cookbook? Would people buy it? What
are people looking for in a glutenfree cookbook?

I hope I get some responses!

Thank you so much!

Daniela

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