Antoinette Savill's first book for Grub Street, Learn to Cook Wheat,
Gluten and Dairy Free is one of our best-selling health titles. And so
by popular demand here is her latest collection of contemporary and
delicious recipes to suit the seasons, all tastes and all budgets.
Like her previous book this one is aimed at the millions of people
suffering from food intolerances. If you are told that you must follow a
wheat, gluten or dairy free diet, what can you safely eat? One thing is
certain you will have to start cooking for yourself at home since there
are very few ready meals available that will be suitable for your
restricted diet. The simplest and safest course is to prepare your own
meals, that way you will know that your food does not include any hidden
ingredients that might trigger your allergy or intolerance. The recipes
are smart, modern, international and anything but depriving by using
alternative ingredients such as coconut milk and rice flour. There are
over 120 recipes for vegetarian dishes, lunches and suppers, soups and
starters, main courses, fish and seafood, game and poultry, meat,
desserts and puddings, cakes, muffins, cookies, breads and tarts.
There are lots of sweet delights in this book as these are often the
foods that most celiacs think they will have to forego in their new
eating regime, but as Antoinette Savill says in her Introduction '
Simple homely comforts are always needed but treats and indulgences can
also have a place in our weekly menus.' Another feature of the book is
that the recipes are equally divided into slower and faster choices as a
way of balancing the relaxing enjoyment of cooking and eating with the
type of express cooking recipes we need in our hectic times.
