Book description
Most 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.
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, to help readers understand when and how to use substitute
ingredients. This book will inspire readers to cook and eat a wider
variety of foods than they ever thought possible. 'With more than 100
recipes, including sauces, pastry, bread, cakes, main courses and
desserts, as well as food for babies and children, this practical yet
stylish cookbook will become a trusted source of advice and
inspiration.' The Telegraph
