Most pre-prepared food cannot be eaten by food allergy sufferers so preparing meals can become a time-consuming struggle, especially for people without specialist cooking skills and knowledge of ingredients. "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, to help readers understand when and how to use substitute ingredients. This book will inspire readers to cook and eat a wider variety of foods than they ever thought possible. 'With more than 100 recipes, including sauces, pastry, bread, cakes, main courses and desserts, as well as food for babies and children, this practical yet stylish cookbook will become a trusted source of advice and inspiration' - "The Telegraph".
Lucinda Bruce-Gardyne has worked at Conran's innovative restaurant Bibendum and run her own successful catering business. She has also 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. She is currently giving courses in cooking for food allergies at Edinburgh Cookery School. She has three young children, two of whom have food allergies.