I Can Eat That opens with a brief explanation of intolerances. The recipes are divided into five main chapters (Plate-free food; Salads; Mains; Desserts; and Baking) and three 'mini' chapters (Soups; Comforting sides; and Puddings). The feel if this book is a little more 'comfort food' than the previous one, with a really good range of dessert and baking recipes (which are often seen as a limiting factor on a gluten-free diet).
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About the Author
Sue Shepherd is an accredited practising dietitian who specialises in the treatment of dietary intolerances. Since being diagnosed with coeliac disease, she has maintained a strong commitment to educating people with special dietary needs. Sue has self-published two gluten-free cookbooks: Irresistibles for the Irritable and Two Irresistible for the Irritable, in addition to her recent Viking title, Gluten-free Cooking.
A note from the editor:
This is a very inviting book, with warm photography and recipes that really do taste great, whether or not you have a food intolerance. I know, I was at the shoot!
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2 of 2 people found the following review helpful
By K. Greer
Format:Paperback|Amazon Verified Purchase
...as before ...This is really inspirational book with tasty, tasty foods that dont upset my stomach and bowel. Get yourself one if you suffer from any bowel disorder. Freedom...freedom ...freedom... :))))
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2 of 3 people found the following review helpful
2.0 out of 5 stars
Australian ingredients
27 Jan 2013
By cityfarmer
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
The pictures in this book are lovely. Though it requires a bit of translation with ingredients and measurement, it may be useful to someone who has no problem with dairy. I didn't find any recipes that could be used for someone who must eliminate both dairy and wheat. I sent it back.
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