How To Cook for Food Allergies by Lucinda Bruce-Gardyne
Most pre-cooked and pre-prepared food cannot be eaten by food allergy sufferers so preparing meals can become a time-consuming struggle, especially for people without specialist cooking skills and knowledge of ingredients. This book was created to help solve that problem. It gives food allergy sufferers the knowledge and skills they need to cook delicious, allergen-free meals from scratch. How to Cook for Food Allergies explains why allergenic ingredients such as wheat, eggs and dairy products are so ubiquitous and how they are used, so that readers can understand when and how to use substitute ingredients. It offers instruction in basic cookery techniques and guidance on applying these techniques to recipes that have not been designed specifically for food allergy sufferers. With over 100 delicious recipes, including great meals for the whole family, and beautifully designed and illustrated throughout, How to Cook for Food Allergies will inspire readers to broaden their cooking repertoire and eat a wider variety of foods than they ever thought possible. It is a book that everyone with a food allergy (and anyone who cooks for them) will love.
Having graduated from London University with a degree in Physiology, originally with a view to becoming a doctor, Lucinda Bruce-Gardyne followed an old family tradition by going into the catering industry. Starting her training with the Advanced Course at Leiths School of Food and Wine, she honed her skills working for Simon Hopkinson as a Section Chef at Conran’s innovative restaurant, Bibendum. She then established a successful private catering business - with clients such as Baroness Jay, Sir Christopher Bland and Lloyd Grossman - before handing over to her partner and starting to raise a family. She also returned to Leiths as a teacher, where she was commissioned by Leiths’ MD, Caroline Waldegrave, to plan and write the award-winning Leiths Techniques Bible. Now living in Edinburgh, Lucinda has three young children (Angus, Robin and Otto). Angus is extremely allergic to all dairy and egg products. Robin was also dairy allergic as a baby and was diagnosed with a gluten intolerance in 2006. The combination of training in physiology, professional cooking training and intimate experience of dealing with food allergies means that Lucinda is ideally, if not uniquely, placed to write the authoritative manual on dealing with food allergies.
| SKU | Unavailable |
| ISBN 13 | 9781905744046 |
| ISBN 10 | 1905744048 |
| Title | How To Cook for Food Allergies |
| Author | Lucinda Bruce-Gardyne |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Pan Macmillan |
| Year published | 2007-10-19 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |