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.
Lucinda Bruce-Gardyne has worked as a Section Chef at Conran's innovative restaurant Bibendum and has run a successful catering business with clients such as Baroness Jay, Sir Christopher Bland and Loyd Grossman. She has taught at Leiths School of Food and Wine in London, where she trained, and was co-author of Leiths Technique Bible with Susan Spaull, which won two major awards, including the Gourmet Professional Book of the Year 2003.