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How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy-Free Diet Paperback – 17 Oct 2008


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Product details

  • Paperback: 224 pages
  • Publisher: Rodale (17 Oct 2008)
  • Language: English
  • ISBN-10: 1905744285
  • ISBN-13: 978-1905744282
  • Product Dimensions: 18.9 x 1.5 x 24.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Bestsellers Rank: 185,741 in Books (See Top 100 in Books)

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Product Description

Review

'...a hugely practical book rooted in the belief that good, real food can still be enjoyed despite allergies.' -- The List

'Allergy sufferers need not have a limited diet or lifestyle, thanks to award-winning cookery author Lucinda Bruce-Gardyne.'
-- Health & Fitness, November 2007

'How To Cook For Food Allergies gives the food allergy sufferer the tools they need to conquer their problems.' -- Choice magazine, November 2007

'Packed with delicious recipes, this practical yet stylish cookbook will become a trusted source of advice and inspiration.' -- Daily Telegraph

'This beautifully-illustrated book has over 100 recipes and is essential reading' -- Delicious Magazine

'This book gives lots of helpful cooking hints for allergy sufferers plus alternatives for almost any restriction.'
-- Food Matters

'This comprehensive guide deals with everything you might have an issue with' -- Fresh Direction

'With 100 delicious recipes, this is a must-have for food allergy sufferers or anyone who cooks for one.'
-- Sunday Post

'the new How to Cook for Food Allergies by Lucinda Bruce-Gardyne (Pan Macmillan, £16.99) is fantastic - really useful and practical.'
-- Red magazine

`The drama unfolds satisfyingly, bit by bit...a commendable debut.' -- Literary Review --This text refers to an out of print or unavailable edition of this title.

About the Author

Lucinda Bruce-Gardyne has worked at Conran’s innovative restaurant Bibendum and run her own successful catering business. She has also 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. She is currently giving courses in cooking for food allergies at Edinburgh Cookery School. She has three young children, two of whom have food allergies.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

28 of 28 people found the following review helpful By R. Goss on 16 Feb 2008
Format: Hardcover
This book is an invaluable resource for those with food allergies. The layout of the recipes gives you guidance to adapt each one to a range or combination of allergies and there are tips on how to get good results with the variations in ingredients. There is also a wealth of useful advice covering a range of areas such as eating away from home and alternative sources of nutrients and vitamins.

The recipes are a wonderful mix of contemporary style dishes and traditional staples and baking. For those like myself with a wheat allergy, the recipes for scones and pastry and other off-limits foods will be the first things tested from the book and to taste foods which do not require the normal compromises on flavour and texture is absolutely wonderful.

I cannot recommend this book highly enough!
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17 of 17 people found the following review helpful By Madeleine Quine on 27 Jan 2008
Format: Hardcover
At last, after all my tears and frustrations trying to make a gluten, dairy and nut-free bread, I have found a recipe that not only works but tastes delicious. The gluten-free white bread is a big hit with our four year old daughter and has made a huge difference to our lives as she can now have toast, sandwiches and rolls.

I feel like a proper mummy baking delicious cakes for the children which we can now all enjoy. I have also had great fun adapting various family recipes using Lucinda's techniques. Her book is a must for all people coping with the challenges of living with food allergies.
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8 of 8 people found the following review helpful By Betty on 8 Feb 2010
Format: Paperback Verified Purchase
I have amassed quite a collection of allergy friendly cookbooks in my mission to whip up tasty food for our son who has multiple allergies. Nearly all of them have been a complete disappointment and waste of money. This one is definitely not. There is practicle advice on how to replace eggs in recipes. Things I'd never heard about before. Apple puree in cakes to bind them? Genius! There are several versions of recipes in here, and the recipes have alternative ingredients. For example, there are four different pastry recipes, so one way or another, you'll find some pastry you can eat.

The substitution of ingredients is where I normally find frustration with these sort of books. You know, where you can't use wheat flour, the recipe tells you to use your wheat-free/gluten-free flour in its place, and the finished dish never works, but you don't know why. This book gives you practicle help. The author gives you detailed information as to what the ingredients are doing in a recipe and how you can substitute them. Better still, the substitions actually work. For example:

Rich Fruit Cake. This recipe calls for almonds. You can't eat almonds? No problem, use the same amount of plain flour and add an extra teaspoon of butter. There's also 4 eggs needed. Can't eat eggs? Use apple or apricot puree to bind the mix instead.

I've lost count of the number of unsuccessful breads I've made and thrown in the bin. First try with a dairy-free, egg-free, wheat-free, nut-free white loaf from this book and I had it cracked. My son ate bread for the first time in his life. And you know what, you'd be hard pressed to tell it apart from a 'normal' freshly baked loaf.

This really is the best allergy friendly cookbook I've come across. Save yourself the grief and invest in this one above all others!
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22 of 23 people found the following review helpful By M. Prescott on 5 Nov 2007
Format: Hardcover
Lucinda Bruce-Gardyne is a professional chef (and co-author of the award winning Leith's Techniques Bible) and the mother of 3 children (2 of whom have food allergies) - so she is more than qualified to help the thousands of people who suffer from food allergy problems.

'How to Cook for Food Allergies' has been well researched and provides an invaluable guide to the common danger foods, giving ideas for different ingredients that can used as substitutes. It also has very some useful tips on adapting menus and provides some really delicious and easy recipies for all the family to enjoy.

The book is clear and concise and is by far the best of it's kind. If you or a member of your family suffers from a food allergy, then this is the MOST ESSENTIAL book for your kitchen.
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5 of 5 people found the following review helpful By R. C. George on 1 Jun 2009
Format: Paperback
I am a Coeliac and since being diagnosed last year I have been searching for a cookery book that would help me `adapt' my favorite recipes to Gluten & Wheat free.

This is really a great book, it has a section on `living with allergies' a section that helps you understand what `function' various ingredients have and a section that explains how to adapt recipes and cook great GF food. The book also contains information on Egg, Soya, nut and dairy allergies. Each recipe has substitutes for all the `allergen' ingredients for all the above allergies in a very simple and easy to understand way.

After spending a lot of the weekend reading it today I made, yes you guessed it, a white `yeast' loaf!

It was really easy to make as there is a simple 3 stage method.
A. mix the dry ingredients together
B. mix the wet ingredients together
C. combine both mixtures and spoon into a 2lb tin and bake immediately!

The loaf has a lovely golden crust is soft, moist, tasty and is not at all dry and crumbly. It took all my will power just to wait until it was really cold before slicing it and then not eating it all at one sitting! There is also a brown bread recipe and several recipes for different types of pastry. There are 155 pages of recipes in all including some for baby food.

I thoroughly recommend this cookery book to anyone that has to cook for a Coeliac.

Roger George
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