Gluten, Wheat, and Dairy Free Cookbook [Paperback]

Antoinette Savill (Author)

Book Description

Publication Date: December 1, 2000

If you, or one of your family, is among the millions of people suffering from food intolerance, this book will restore a real joy of cooking and eating to your life.

Editorial Reviews

Review

'!Positive proof that food intolerances do not mean you have to miss out on delicious treats.' Sunday Times

About the Author

Antoinette Savill is author of Thorsons' Sensitive Gourmet titles. An award-winning cookery writer and caterer, she suffered a severe reaction to the drugs she was prescribed following a car crash and became a sufferer of multiple food allergies. She has had excellent reviews all over the world for her allergy-free cookbooks and has shown huge commitment to bringing back the joy of cooking and eating to those with restricted diets.

Product Details

• Paperback: 288 pages
• Publisher: Thorsons; 1 edition (December 1, 2000)
• Language: English
• ISBN-10: 0722540272
• ISBN-13: 978-0722540275
• Product Dimensions: 9.6 x 7.4 x 0.9 inches
• Shipping Weight: 1.7 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #603,021 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 23 people found the following review helpful:

5.0 out of 5 stars Excellent, May 25, 2003

By A Customer

This review is from: Gluten, Wheat, and Dairy Free Cookbook (Paperback)

If you like good food, but can't eat wheat or dairy, this book is an absolute must. I use it all the time - even my non-allergic friends enjoy the recipes they are so good

36 of 43 people found the following review helpful:

5.0 out of 5 stars Authors comment, August 21, 2003

By 

Antoinette C. M. Lawrence - See all my reviews
(REAL NAME)   

This review is from: Gluten, Wheat, and Dairy Free Cookbook (Paperback)

In reply to the review from the reader from the Netherlands:

All of the recipes are wheat free and most are also gluten and dairy free

There are about 25 recipes (from over 220) that are indicated as being wheat, rather than gluten free, but these can easily be adapted to gluten free by changing the type of flour or pasta used. About 15 recipes contain dairy products

Less than 35% of the recipes in the book are for warm or cold desserts, most of which are recipes that people on gluten, wheat or dairy free diets could not normally eat

Here are three press reviews:

The Sunday Times Magazine
"A cookbook with such mouthwatering wheat-, dairy- and gluten-free recipes, that your dinner guests will never know the difference."

The Washington Times
"A wonderful addition to any cook's bookshelf... I recommend them to the allergic and non-allergic alike."

The Irish Times
"If your food allergy is to gluten, wheat or dairy products... this cookbook may just change your life."

67 of 83 people found the following review helpful:

1.0 out of 5 stars A total con, May 4, 2002

By A Customer

This review is from: Gluten, Wheat, and Dairy Free Cookbook (Paperback)

This book is a con. Not all the recipes are actually gluten- and dairy free (as the title clearly suggests), thus around 50% of the recipes are unusable! Also, 70% of the recipes in the book are for desserts requring, of course, masses of sugar!!