How to Cook for Food Allergies A Guide to Understanding Ingredients, Adapting Recipes and Cooking for an Exciting Allergy-Free Diet by Bruce-Gardyne, Lucinda Hardcover
Language: English
Published by Rodale UK, London, 2007
- First Edition
- Hardcover
- Used
Seller: True Oak Books, Highland, NY, U.S.A.True Oak Books
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2007; 224 pages; color photographs. Few very minor foxing speckles on the top exterior edge of textblock. Very minor rubbing on the covers. Very Good condition otherwise. No other noteworthy defects. No markings. ; - Your satisfaction is our priority. We offer free returns and respond promptly to all inquiries. Your item will be packaged with care and ship on the same or next business day. Buy with confidence.
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- Title
- How to Cook for Food Allergies A Guide to Understanding Ingredients, Adapting Recipes and Cooking for an Exciting Allergy-Free Diet by Bruce-Gardyne, Lucinda Hardcover
- Author
- Bruce-Gardyne, Lucinda
- Publisher
- Rodale UK, London
- Publication year
- 2007
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1905744048
- ISBN 13
- 9781905744046
- Edition
- First Edition; First Printing.
Most pre-cooked and pre-prepared food cannot be eaten by food allergy sufferers so preparing meals can become a time-consuming struggle, especially for people without specialist cooking skills and knowledge of ingredients. This book was created to help solve that problem. It gives food allergy sufferers the knowledge and skills they need to cook delicious, allergen-free meals from scratch.
How to Cook for Food Allergies explains why allergenic ingredients such as wheat, eggs and dairy products are so ubiquitous and how they are used, so that readers can understand when and how to use substitute ingredients. It offers instruction in basic cookery techniques and guidance on applying these techniques to recipes that have not been designed specifically for food allergy sufferers.
With over 100 delicious recipes, including great meals for the whole family, and beautifully designed and illustrated throughout, How to Cook for Food Allergies will inspire readers to broaden their cooking repertoire and eat a wider variety of foods than they ever thought possible. It is a book that everyone with a food allergy (and anyone who cooks for them) will love.
"Synopsis" may belong to another edition of this title.
About the Author
Having graduated from London University with a degree in Physiology, originally with a view to becoming a doctor, Lucinda Bruce-Gardyne followed an old family tradition by going into the catering industry. Starting her training with the Advanced Course at Leiths School of Food and Wine, she honed her skills working for Simon Hopkinson as a Section Chef at Conran’s innovative restaurant, Bibendum. She then established a successful private catering business - with clients such as Baroness Jay, Sir Christopher Bland and Lloyd Grossman - before handing over to her partner and starting to raise a family. She also returned to Leiths as a teacher, where she was commissioned by Leiths’ MD, Caroline Waldegrave, to plan and write the award-winning Leiths Techniques Bible.
Now living in Edinburgh, Lucinda has three young children (Angus, Robin and Otto). Angus is extremely allergic to all dairy and egg products. Robin was also dairy allergic as a baby and was diagnosed with a gluten intolerance in 2006.
The combination of training in physiology, professional cooking training and intimate experience of dealing with food allergies means that Lucinda is ideally, if not uniquely, placed to write the authoritative manual on dealing with food allergies.
"About the title" may belong to another edition of this title.
True Oak Books
Highland, NY, U.S.A.
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