How to Cook for Food Allergies: A Guide to Understanding Ingredients, Adapting Recipes and Cooking for an Exciting Allergy-free Diet
Author(s): Lucinda Bruce-Gardyne
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.
Product Information
Lucinda Bruce-Gardyne has worked as a Section Chef at Conran's innovative restaurant Bibendum and has run a successful catering business with clients such as Baroness Jay, Sir Christopher Bland and Loyd Grossman. She has taught at Leiths School of Food and Wine in London, where she trained, and was co-author of Leiths Technique Bible with Susan Spaull, which won two major awards, including the Gourmet Professional Book of the Year 2003.
General Fields
- :
- : Reader's Digest
- : Reader's Digest
- : 01 October 2007
- : 246mm X 189mm
- : United Kingdom
- : books
Special Fields
- : Lucinda Bruce-Gardyne
- : Hardback
- : 641.56318
- : 224
- : full colour photographs