Leslie Cerier, MA, is a pioneer in and national authority on gluten-free cooking and baking, specializing in whole foods and organic cuisine. She has more than 20 years of experience as a chef, caterer, cooking teacher, recipe developer, and advocate for organic agriculture and lifestyle. She is the author of Gluten-Free Recipes for the Conscious Cook, Going Wild in the Kitchen, and The Quick and Easy Organic Gourmet; coauthor of Sea Vegetable Celebration; and editor of Taste Life! Organic Recipes.
Cerier has been interviewed on the Food Network and PBS, and has developed many recipes for natural foods companies, including Green and Blacks, Coombs Vermont Gourmet, Lotus Foods, and The Teff Company. She has a master’s degree from Columbia University and has taught at Barnard College, Columbia University, Hampshire College, and the 3rd annual Gluten-Free Culinary Summit.
What People are Saying About Leslie Cerier
“Leslie Cerier is a consummate master of conscious cookery, a veritable culinary goddess.”
—Chris Kilham, author of The Five Tibetans and The Whole Foods Bible
“An inventive cook, Leslie Cerier concocts ingenious ways to make even the healthiest food not just palatable, but delectable.”
—Daniel Goleman, author of Emotional Intelligence