More from the Sensitive Gourmet

Cakes, Cookies, Desserts and Bread without Dairy, Wheat or Gluten

Antoinette Savill (Autor)

Buch | Softcover

144 Seiten

1999
Thorsons (Verlag)
978-0-7225-3848-7 (ISBN)

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For those with food allergies, chronic fatigue (ME), coeliac disease, asthma, eczema, dermatitis - or who simply want to live well, this book will be of value.

Foreword by Sir Charles Jessel For those with food allergies, chronic fatigue (M.E.), coeliac disease, asthma, eczema, dermatitis -- or who simply want to live well, this book will be invaluable. Eating desserts, sweets, cookies, breads and cakes may seem impossible if you can't use dairy products or wheat but Antoinette's problem solving is second to none. Using all sorts of alternative ingredients such as soya or coconut cream, rice or potato flour she has created over 100 fabulous recipes -- from French apple tart to chocolate profiteroles. Antoinette has had excellent coverage and reviews for the Sensitive Gourmet -- she is the first person who has really proved that you really don't have to deny yourself treats if you are on a special diet.

Antoinette Savill is author of 3 cookery books for Debretts, the last of which 'In a Stew' she self published and sold over 10,000 copies. Following a car crash and severe reaction to the drugs she was prescribed Antoinette became a sufferer of multiple food allergies. She subsequently wrote the Sensitive Gourmet and has shown huge commitment to bringing back the joy of cooking and eating to those with restricted diets.

Erscheint lt. Verlag	18.10.1999
Zusatzinfo	(2 x 8pp 4x4), With index
Verlagsort	London
Sprache	englisch
Maße	189 x 246 mm
Gewicht	497 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
ISBN-10	0-7225-3848-0 / 0722538480
ISBN-13	978-0-7225-3848-7 / 9780722538487
Zustand	Neuware