Book: The Tolerant Cook: The Allergy and Food Intolerance Cookbook
November 27, 2009
Preparing meals for your family may be a difficult task when one family member or more has food intolerances or food allergies. The approaches from The Tolerant Cook: The Allergy and Food Intolerance Cookbook will help you to prepare tasty meals for your family by proposing healthy solutions and allergen-free recipes.
The author of this guide, Tish Richardson has a PhD in pharmacology and is a nutritional consultant. The inspiration for writing this book started with her own food intolerances. After research and studies on the topic, she presents 240 tasty recipes which are all free of the ‘No-Go' foods: dairy, eggs, garlic, gluten, onions, peanuts, soy and wheat. Additionally, many recipes are also corn, fish and nut free, and vegetarian options are also available; these additional allergens are identified with a letter code to indicate which the recipe is also free from. The author has added personal notes, and suggests alternatives and replacements foods for people with food allergies and food intolerances always using fresh and local ingredients. The recipes are inspired by the different flavours from the Cuisines of the world, and are classified under different categories: ‘Soups, Stocks, Starters, Fish and Seafood, Meat, Pasta, Sauces, Salsas, Relishes and Pickles, Vegetables, Salads, Dressings, Desserts, Cakes and ‘Puddings', Biscuits and Pastries.
A special chapter on Avoiding ‘No-Go' Foods and their Derivatives is found at the end of the guide and provides information and tips regarding the most common food allergens. The author enumerates scientific terms used in food labelling and the possible hidden sources for each allergen. The Glossary of Foods and Ingredients is also another great tool for preparing and cooking safe meals. At the end of the guide, the author suggests allergen-free food suppliers to facilitate the preparation of some recipes from the cookbook.
But most importantly, this guide will help you to understand the keys to adopting healthy habits when you suffer of food intolerances or food allergies. The author regroups more information under the Appendices section with subjects like Healthy Eating Guidelines , Cooking Hints and Methods , and Useful Contacts . With years of experience in the field of nutrition, Tish Richardson demonstrates how important it is for an individual or a family with one or more food issues to manage their allergies and intolerances by adapting their cooking techniques, recipes and kitchen. She stated: ‘it is a very different to take on managing food intolerances and food allergies in that all the recipes are designed to avoid all the key staples, so you work on an add-back-in basis rather than avoidance as a basic concept'.
Referring to The Tolerant Cook: The Allergy and Food Intolerance Cookbook will educate and help families to prepare and cook healthy meals for people with food allergies and food intolerances.
Source :
www.intoleranz.com.au