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Living Gluten and Dairy-Free with French Gourmet Food: A Practical Guide Paperback – October 4, 2010


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Product Details

  • Paperback: 296 pages
  • Publisher: Alain Braux International Publishing, LLC (October 4, 2010)
  • Language: English
  • ISBN-10: 0984288317
  • ISBN-13: 978-0984288311
  • Product Dimensions: 9.1 x 5.9 x 0.8 inches
  • Shipping Weight: 14.9 ounces (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #822,186 in Books (See Top 100 in Books)

Editorial Reviews

Review

Gluten-Free French Bread and Pizza

syncnflow.wordpress.com/2013/04/25/gluten-free-french-bread-and-pizza/

About the Author

Alain Braux is an Austin-based award-winning Executive Chef, Nutritherapist, author, speaker and consultant.

With 40 years of experience in the food industry as a chef and 10 years as a nutritherapist, Chef Braux is the Executive Chef at People?s Pharmacy where he focuses on the creation of gluten/dairy-free and low-sugar dishes for clients with specific conditions such as Celiac disease, ADD/ADHD, and assorted food allergies.

Recently diagnosed with gluten intolerance, Chef Braux wanted to share his knowledge as a nutritherapist and experience as chef to help other people to deal with this modern affliction. He helps you understand what is gluten intolerance and Celiac disease; explains how a gluten and dairy-free diet could positively affect a child with autistic spectrum disorder; offers lists of organizations and groups able to help you with celiac disease and autism; gives you an extensive listing of hidden sources of gluten and dairy additives and a complete shopping list of gluten and dairy-free products. To finish it all, Chef Braux offers you more than 80 GFCF recipes to help you get started on your way to a healthier life.

Chef Braux is also the owner of A Votre Santé, a small business offering personalized diet plans for people with assorted conditions such as cancer, Celiac disease, gluten and dairy-free allergies, diabetic clients, ADD/ADHD children, and clients with assorted food allergies. He also lectures on the foundation of good health through appropriate nutrition; he teaches hands-on classes on how to prepare gluten-free/dairy-free baked goods and desserts and has cooking classes based on this book.

Chef Braux is a Certified Executive Pastry Chef with the American Culinary Federation, a Certified Master Baker with the American Bakers Association, is a macrobiotic counselor and has earned a Bachelor of Science degree in Holistic Nutrition with the Clayton College of Natural Health.

For more information, visit alainbraux.com.

More About the Author

Bonjour! My name is Alain Braux. I am a French chef and nutrition therapist.

About 15 years ago, after fattening my customers with my fine French pastries, I became more and more intrigued by the effect on food on one's health. That lead me to study the macrobiotic philosophy of eating and became a macrobiotic counselor and then a B.S in Holistic Nutrition. I am working with a private clientele afflicted with specific food challenges such as gluten and dairy allergies, Celiac disease, children with ADD/ADHD and many more. For more information, please see: www.alainbraux.com.

So far, my four books have garnered a series of book awards:

Paleo French Cuisine won:

- Best Cookbook at the 2013 Paris Book Festival
- Finalist in the Cookbook - International category at the 2013 International Books Awards.

Healthy French Cuisine for Less Than $10/Day won:

- Winner. Best Cookbook at the 2012 Paris Book Festival
- Finalist in the Cookbook - Regional category at the 2013 International Books Awards.
- Honorable Mention at the San Francisco Book Festival
- Finalist in the Cookbook category at the 2012 Indie Excellence Book Festival
- Finalist in the Nutrition category at the 2012 Indie Excellence Book Festival
- Honorable Mention at the 2012 New York Book Festival

Living Gluten and Dairy-Free with French Gourmet Food won:

- Winner. Best Cookbook - Health category at the 2013 International Books Awards.
- Best Cookbook at the 2011 Paris Book Festival
- Best Cookbook at the 2011 Indie Excellence Book Festival
- Earned an Honorable mention at the 2011 New York Book Festival
- Best Cookbook at the 2011 Los Angeles Book Festival

How to Lower your Cholesterol with French Gourmet Food won:

- Best Cookbook Award at the 2010 Paris Book Festival
- Earned an Honorable Mention at the 2009 DIY Book Festival
- Earned an Honorable Mention at the 2010 San Francisco Book Festival
- Was a Finalist at the 2010 National Indie Excellence Book Festival
- Earned an Honorable Mention at the 2010 New York Book Festival

As a Nutritherapist - someone that uses food as a healing medium - I strongly believe that given the right diet, our body can prevent most of our modern degenerative diseases and I try my best to help people affected with these diseases to regain a normal life.

As a French chef, I also firmly believe that eating healthy food does not mean eating bad-tasting food. I make a point to provide my clients with a diet that they can only eat but also enjoy eating. What's the point of trying to get better with food you do not want to eat. Have you tried to eat hospital food lately? How do they expect you to feel better with those barely defrosted limp bland vegetables, overcooked unknown meat and mint Jello. In my opinion, sick people need to eat fresh and great-tasting food loaded with vitamins, minerals and natural phytochemicals provided by nature.

I sincerely hope my books will help you live a healthier and happier life without the help of potentially harmful drugs, the exact same way I did. Merci for trusting me with your health.

Chef Alain Braux
A Votre Sante. To Your Health

Customer Reviews

4.9 out of 5 stars
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If you are looking for some great recipes, this book has it.
AJ
I highly recommend this very practical book to anyone living day-to-day with gluten and/or dairy food allergies.
S. Fawcett
His books have been helpful, insightful, and very educational.
Thomas G. Ciapi

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Bruce A. Tate on October 13, 2010
Format: Paperback Verified Purchase
(I am actually Bruce Tate's wife, Maggie, using his Amazon account! Yes, he knows!) This book contains a lot of information I didn't know like antacids can have gluten - really? I couldn't believe it! Nearly the first half of Living Gluten and Dairy Free with French Gourmet Food is full of practical and necessary information for anyone facing the GFCF dietary challenge. The lists of food/additives with hidden gluten is extensive and the master shopping list will help anyone needing guidance about stocking a GFCF pantry. The second half is full of some of the best GFCF recipes I have seen in the two years I have been eating gluten free. I can't wait to try the Cranberry Walnut Scones (this weekend!)and the desserts look to die for. I have eaten the Raspberry Souffle and it's a delight and I am very glad to have the recipe. I show my culinary bias by raving about the sweet treats but there are amazing GFCF recipes for appetizers, soups, salads, and main dishes as well. I have waited for this book for a year and I am so glad it's finally in print! --mt
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9 of 10 people found the following review helpful By Gretchen on November 20, 2010
Format: Paperback
"Living Gluten and Dairy-Free French Gourmet Food" is the second cookbook by Austin Chef Alain Braux. Alain has impressive credentials as a traditionally trained French chef but, even more interesting, is a nutritherapist - a term used in Europe for nutritionists who use only food as a healing medium, as opposed to conventional nutritionists, who usually work with supplements, homeopathy and herbal medicine.
Since writing his first book, "How to Lower your Cholesterol with French Gourmet Food", Alain recently discovered that he was gluten intolerant and has gone on to compile his knowledge into a new book for those of us who love good food, more especially traditional French food.
Alain's comment `gluten-free junk food is still junk food' is such an astute observation. He believes we should eat thoughtfully, be aware, and indulge carefully on special occasions.

Features found in this book aside from the wonderful recipes:
1) Narratives from people about their journey of GFCF discovery - one of these stories might be your `aha!' trigger
2) Sympathy for the many reasons you may be attempting to self medicate and suggestions on how to find the right doctor
3) Why keeping a food journal is so very important (there may be additional sensitivities)
4) Setting yourself up for gluten-free and casein-free success
5) A comprehensive list of resources for Celiac Disease and Autism including books, magazines, organizations, and online support
6) Those mysterious food additives that could indicate `hidden' gluten - pages of them
7) `Safe' and `not safe'; in medication, vitamins, toiletries, household cleaners
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6 of 6 people found the following review helpful By Pilikea on February 2, 2012
Format: Paperback
Recently diagnosed as gluten and dairy sensitive, I was given a stack of literature full of references and links to more reading. After initially being overwhelmed with all the changes I need to make to my diet, and, quite frankly, being very unimpressed with most recipes I found elsewhere, Alain's book has quickly emerged as my one-stop-shopping reading material for all my GFCF questions. Alain explains what's going on in my body in a down-to-earth way that's easy to understand for a lay person, and answers more than just the initial flood of questions a newly diagnosed patient will have.

Thanks to Alain, I 'get' what this is all about and I feel confident I can live GFCF without feeling I am missing out!

The recipes are AWESOME! My favourites are the quinoa tabouli, the healthy salad dressing (enjoying it as I am writing this), and, drumroll please: the flourless chocolate cake!!! It's love at first bite!

If you, my fellow traveller on the GF or GFCF road must pick only one book, pick this one. You will not regret it! Your future healthier self will thank you for it.
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3 of 3 people found the following review helpful By Virginia Cofer on August 26, 2013
Format: Paperback
Chef Alain Braux's book, `Living Gluten and Dairy-Free with French Gourmet Food' is so much more than just a cookbook. For nearly the first two thirds of the book, Chef Alain guides you through the glut of GFDF information and misinformation that is out there. He then gives clear, concise guidance on how to navigate grocery shopping, reading food labels (with the most comprehensive list of what to watch for list I've seen anywhere), cooking tips, eating out, and how to maintain a social life with grace.

The review that says his recipes are full of wheat and dairy is just false. Chef Alain's recipes are meticulously developed for health and taste. This book is a treasure and a fantastic addition by a true chef who understands a gourmet's needs - delicious food, period.
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3 of 3 people found the following review helpful By M. M. Miller on May 23, 2013
Format: Paperback
This is by far the best resource I've found on gluten-free information. Chef Alain has put together all the important info that a newly gluten-free person needs. I've been gluten-free for a year and a half now and I've done extensive research online to learn about my allergy and how to thrive in a world where gluten is practically ubiquitous. I was so grateful to have the opportunity to read this book and learn things I hadn't come across yet. Reading some of the commentaries of others in the book made me feel less alone in this struggle. I love cooking and I've only just begun to try Chef Alain's recipes. There is so much valuable content in this book that I'll be referring to it for years and continually experimenting with his recipes. Highly recommended!
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