This is a book of excellent recipes let down by a lack of rigour towards the intolerance of the gourmets for whom it is written. This is especially noticable in its attitude to those with gluten intolerance. In its list of gluten-free flours it includes rye flour. There is the caveat that rye flour is "not entirely gluten-free"-i.e. is not gluten-free. This being the case why include it in the list? Not everyone reads every word in a book and although coeliacs should know that rye flour is not gluten-free their friends and relations using the book to prepare them a meal might not. Recipes containing nuts containing nuts are labelled as such, those containing gluten are not. For instance the recipe for a crusty white loaf lists in its ingredients gluten-free flour but does not specify that the baking powder should be gluten-free if the loaf is for someone with gluten intolerance. Throughout the book there is no use of eggs: egg replacers are used throughout. Many of the readers will not have an intolerance to eggs and it would have been helpful if the number of eggs required was included. The recipes are terrific and very easy to follow.
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