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Cooking Gluten, Wheat and Dairy Free

Condition: BRAND NEW
ISBN: 9781906502928
Author(s): Michelle Berriedale-Johnson
Format: Paperback
Year: 2011
Publisher: Grub Street
Dimensions: 240 x 0 x 174 (w x l x h)
Pages: 240

BUYER OFFERS: We are a retail store with set pricing and unfortunately we can't fulfil any requests to sell items for less than the listed price.

Description:
If you suffer from allergies or intolerances to dairy, wheat and gluten, the problem you face in having to avoid these is that they are the most commonly used ingredients in food manufacture. So you will find it very difficult to buy ready-made foods which do not contain at least one of these products. This is means you will have to cook for yourself. If you are to stick to a dairy, gluten and wheat free diet, you need know what your forbidden ingredients are, where they are likely to turn up and what alternatives to use, all of which are explained in this book. There are 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, biscuits and cakes - all of which are milk, cream, butter, cheese, yogurt, wheat, gluten and lactose free. Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant.
She set up a food company, Berrydales, specialising in additive free, dairy free, gluten free and egg free foods and a quarterly magazine, 'The Inside Story', about dietary problems. In 2000, 'The Inside Story', was re-named 'Foods Matter', and became a subscription magazine supporting anyone with a food allergy, food intolerance Please click here to ask a question
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  • Store location: Auckland City, Auckland, NZ

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