The sensitive gourmet - Antoinette Savill

A lavish hardback cookery book for the thousands of people suffering from sensitivity to wheat, dairy products and gluten (the elastic substance in wheat, oats and barley). Those with food allergies, ME, coeliac disease, asthma, eczema and dermatitis will find it invaluable.

This book is designed to bring back a pure enjoyment of food and the recipes are smart, modern, international and anything but depriving. From pear tarte tatin to Thai soup with mussels, ginger and lemongrass, Antoinette's cunning with such alternative ingredients as tofu, coconut milk and rice flour - making baking, puddings etc. a piece of cake - is second to none. Also includes menus for special occasions - from Christmas to summer barbecues.

Those who are wheat or lactose sensitive suffer from a range of symptoms including runny or stuffy nose, muscle stiffness, jittery nerves, bloated stomach, breathing difficulties, tiredness or swelling of the joints.