Customer Review

1 of 1 people found the following review helpful
5.0 out of 5 stars Even good as a general book, 16 May 2013
This review is from: Simply Gluten-free and Dairy-free: Breakfasts Lunches Treats Dinners Desserts (Paperback)
This reviewer is fortunate insofar as he has no (known) food allergy, so one can enjoy as much food as one's waistline will tolerate, yet it must be terrible to have a certain allergy and see perhaps a favourite food becoming out-of-bounds.

This book's author has been through this problem and got the metaphorical t-shirt yet did not give up. After being diagnosed with intolerances it took a time before her previously good relationship with food could return, researching and developing new tolerant-friendly versions of classics and favourites in the process. And now with this book there are interesting gluten-free and dairy-free recipes for all possible mealtimes. Keeping things simple, easy-to-make, engaging and health-friendly are key cornerstones for the recipes.

A book of this kind could be a little goldmine and saviour for someone who has an intolerance and for a host who has to figure out a new and possibly unknown way of cooking for a future guest this could literally be a lifesaver, for both parties. If you had ripped the cover and introductory text off this book you might not even realise that it is not a "normal" cookbook. That is a great testimony to the book's design, contents and great range of recipes.

The book is split into key chapters, starting with various "basics" before covering breakfasts, lunches, baked treats, dinners and desserts. The accompanying text was generally interesting, informal and helpful rather than being a moan-fest and encouraging "victimhood". What must be the greatest testament to this book (or to the reviewer's over-inflated sense of self-importance?) is that there are many recipes here that one is encouraged to try "as is" despite not having any known food intolerance. Each recipe is well written, clearly signposted, contains all the key information required including an estimated preparation time and cooking time as well as the usual dual-measure ingredients list and a very clear, detailed set of instructions. A textbook example as to how a recipe should be presented. The photography used is very engaging too... you could almost reach through the paper and pull out the food. Fortunately this book has not been printed on rice paper!

Unfortunately, partially through ignorance, many food intolerances have a bit of a bad mainstream reputation, necessitating fussy, special preparation or "special treatment". A book like this kicks those prejudices and wrongful impressions in to touch. It would have been nice to have had a few more pages to help address these things in the eyes of non-sufferers. This book shows that with a small degree of modification, you can and will continue to eat well.

Whether you have an intolerance or not, as long as you like food you should give this book some very serious consideration.
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