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The complete food allergy cookbook - Marilyn Gioannini
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Title
The complete food allergy cookbook - the foods you've always loved without the ingredients you can't have
The complete food allergy cookbook - the foods you've always loved without the ingredients you can't have
Author
Marilyn Gioannini
Marilyn Gioannini
format
Paperback / softback
Paperback / softback
Publisher
Clarkson Potter
Clarkson Potter
Language
English
English
UK Publication Date
19970730
19970730
Description
Delicious Recipes for Special Diets
Many common health problems can be traced to your diet. The Complete Food Allergy Cookbook makes the difficult task of changing your diet amazingly easy. Avoiding common foods like wheat, corn and dairy products doesn't have to be a hassle, or mean giving up favorites like bread, pizza, or even ice cream!
At the heart of The Complete Food Allergy Cookbook are more than 150 appetizing recipes incorporating substitutions that finally make it possible to eat what you want without adverse reactions. In addition to hundreds of great ideas for delicious allergen-free cooking, you'll discover:
Easy instructions for altering your favorite recipes
Tips for eating in restaurants, at dinner parties, and while traveling
Delicious ways to use alternative grains like kamut, quinoa, amaranth, and teff
Many common health problems can be traced to your diet. The Complete Food Allergy Cookbook makes the difficult task of changing your diet amazingly easy. Avoiding common foods like wheat, corn and dairy products doesn't have to be a hassle, or mean giving up favorites like bread, pizza, or even ice cream!
At the heart of The Complete Food Allergy Cookbook are more than 150 appetizing recipes incorporating substitutions that finally make it possible to eat what you want without adverse reactions. In addition to hundreds of great ideas for delicious allergen-free cooking, you'll discover:
Easy instructions for altering your favorite recipes
Tips for eating in restaurants, at dinner parties, and while traveling
Delicious ways to use alternative grains like kamut, quinoa, amaranth, and teff
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