by Annie Whetzel ’09
Olio Aglio, translated, means literally “oil, garlic.“ This gluten-free cookbook is the result of a venture grant Whetzel received while at Colorado College. She spent the summer of 2008 traveling through Italy and collecting recipes while working on organic farms. The final product is a gluten-free recipe collection that she spent a year turning into a published cookbook.
ISBN-13: 978-1438961026. Published by AuthorHouse; 2009.