The Sensitive Gourmet: Imaginative Cooking Without Wheat, Gluten or Dairy Hardcover – Illustrated, 5 Oct 1998
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From the Author
Press review of The Sensitive Gourmet
..."If you suffer from Coeliac disease and can't tolerate wheat, you can stop feeling sorry for yourself because I have found a cookbook with such mouthwatering wheat-,dairy- and gluten-free recipes that your dinner guests will never know the difference"
Susan Clark reviewing The Sensitive Gourmet in the Sunday Times style magazine, 24 January 1999
From the Back Cover
If you, or one of your family, is among the increasing number of people suffering from food intolerances this book will restore a real joy of cooking and eating to your life. Using an exciting range of ingredients, Antoinette Savill has created over 100 mouthwatering, contemporary recipes which everyone will enjoy.
If you thought that avoidance of wheat, gluten or dairy products meant you could never again entertain with style or enjoy wonderful food – think again! 'The Sensitive Gourmet' contains recipes and menus for every occasion – from family celebrations to summer barbecues.
Sensitivity to some or all of the foods excluded from the recipes in this book can cause a variety of conditions, including coelaic disease, lactose and wheat allergy, asthma, dermatitis, eczema, or chronic fatigue. An increasing number of people with food intolerances suffer from an range of symptoms, including
• muscle stiffness
• swelling of the joints
• bloated stomach
• breathing difficulties
• runny or stuffy nose
• itchy eyes
• upset stomach
• jittery nerves
Using the healthiest and freshest of ingredients, Antoinette Savill has made sure you will feel well and happy – and never again feel deprived. The recipes are modern and international with delicious starters, soups and main meals, and plentiful cakes, cookies and creamy deserts for all those who really want to indulge.
Everyone will feel better and more energetic with 'The Sensitive Gourmet' – a book for people who want to take care of themselves.See all Product Description
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Top Customer Reviews
I don't know how the author managed to come up with a wheat and dairy free bread sauce that tastes just like the real thing - but I am delighted that she has!
My only regret is that Antoinette Savill didn't write this book years ago.
This is an excellent addition to anybodies cooking reference if they or their family and friends have a more specialist diet. I would even suggest those with no need to eat a specialist diet try it.
Most Recent Customer Reviews
A bit annoyed to find recipes clearly containing gluten and dairy - eg pearl barley salad (which fortunately I checked on google and barley is one of major sources of gluten) and... Read morePublished 1 month ago by lipstickcritic
A very good hardback copy of this useful and informative book. The photos are interesting and not intrusive. The recipes are
very clear and easy to read. Read more
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