This book is aimed at the millions of people suffering from sensitivity to wheat, dairy products and gluten. If you are told that you must follow a wheat, gluten or dairy free diet, where do you begin to work out what you can eat safely? One thing is for sure 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 for certain that your food does not include any hidden ingredients that might trigger your allergy or intolerance. Many people find cooking becomes a tyranny if they have to make family meals and then a small portion of allergy free food for one person. Simpler by far to prepare recipes that are delicious for the entire family, but if you have been used to relying on ready prepared meals you may not be a confident cook or you may not have a repertoire of dishes to rely on. This book will help you build up your confidence and encourage you to cook so often that you will become a stress-free cook. The recipes are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. It provides recipes for all those meals, snacks, cakes and biscuits you have been used to picking up ready-made in the supermarket - soups, sauces, lasagne, macaroni cheese, fish pie, burgers, casseroles, muffins, cup cakes, Christmas cake, cheesecake, crumble, apple pie, sausage rolls, quiche, pitta bread as well as that much loved favourite sticky toffee pudding. There are also recipes for special occasions - from Christmas and birthdays to entertaining.
Antoinette Savill is a Glenfiddich award-winning cookery writer, and has been writing cookbooks for 25 years. She created a successful cookery and corporate entertainment business in London, New York, The Hamptons and Long Island. Living both in central London and in the countryside plus working in many countries, has enabled her to create contemporary and delicious recipes to suit the seasons, all tastes and budgets.
She is the author of internationally well-known cookbooks such as: The Gluten, Wheat and Dairy Free Cookbook; Lose Wheat, Lose Weight; Debrett's Cookbooks including Debrett's Dinner Party Cookbook; and Super Energy Detox.
Extensive media appearances both in US and UK, resulted in outstanding reviews in, amongst others: Washington Post, The Sunday Times, NY Times.
Antoinette has also skilfully extended and modified her cookery knowledge using great flair to develop and write leading world-renowned allergy free recipes and cookery books, most famously with: Learn to Cook Wheat, Gluten and Dairy Free: 100 step by step recipes, and the award winning The Food Intolerance Bible: A nutritionist's plan to beat food cravings, fatigue, mood swings, bloating, headaches and IBS.
Her books are born of real commitment to all those suffering from food intolerances, who are determined this is not going to prevent their enjoyment of good food and entertaining. Antoinette has been experimenting with new ingredients and converting much loved traditional recipes into delicious new recipes to cater for everyone suffering from: celiac/coeliac disease, chronic fatigue, muscle stiffness, joint problems, digestive, breathing difficulties, skin disorders including eczema, depression, lactose and wheat allergies.
Her informative website: http://www.antoinettesavill.com/