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Tiziana Alipo Tamborra brings a wide range of skills and experience to her current practice as a dessert chef. In 1992 she began her study of macrobiotic philosophy and started to develop her own recipes for vegan, macrobiotic desserts. She came to California...read more
Tiziana Alipo Tamborra brings a wide range of skills and experience to her current practice as a dessert chef. In 1992 she began her study of macrobiotic philosophy and started to develop her own recipes for vegan, macrobiotic desserts. She came to California in 1997 to continue her studies at Vega Study Center with macrobiotic pioneers Herman and Cornelia Aihara and teachers David and Cynthia Briscoe. Tamborra has baked for several international summer conferences with the Kushi Institute, for which she received an honorary award for excellence in 2005, and Taste of Health macrobiotic cruises. She has worked as a private vegan macrobiotic chef and taught dessert classes since 1998 in Italy, Canada, and the U.S. Tamborra is currently the bakery manager at Café Gratitude, a company she has been with since 2005.

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Sweet Gratitude

A New World of Raw Desserts

Written by Matthew Rogers and Tiziana Alipo Tamborra
Foreword by Terces Engelhart

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