Waiter, Is There Wheat in My Soup? The Official Guide on Dining Out, Shopping, and Traveling Gluten-Free and Allergen-Free [Paperback]

LynnRae Ries (Author)

Book Description

Publication Date: January 1, 2005

Waiter, Is there Wheat in My Soup? is a take-along-sized book written to help people with special dietary needs to dine out intelligently, shop and travel in the USA, Canada and beyond. This book packs an immense amount of valuable information within its 364 pages. Features include:

General overviews of celiac, gluten intolerance; the casein-free diet; and the top 8 food allergens: eggs, milk, soy, fish, shellfish, tree nuts, peanuts and wheat.

There is solid advice from chefs, national support organizations and those who are living the life. An entire section is a 'Mini Cooking Class" that defines menu terms so you can read a menu and ask questions in an informed manner.

For those looking for more than 'Meat and Potatoes', International cuisines are described to make your dining easier: Chinese, Indian, Italian, Japanese, Mexican, Persian, Thai and Vietnamese.

There are lists of businesses and services that welcome special diets and how to contact them, including: Friendly restaurants, Stores, Fresh-baked locations, Camps for Kids, National parks, Theme Parks, Vacation spots, Trains, Planes, Cruise lines and Bed & Breakfasts.

Restaurant cards are included along with information on how to purchase other cards.

And the finishing touch are Journal pages to help the reader keep track of their dining and shopping information. Waiter, Is There Wheat in My Soup? is a Must-Have book for anyone on a gluten-free and/or allergen-free diet. Don't leave home without it

Editorial Reviews

Review

"This book shows a wonderful, new world waiting for people who must omit gluten or allergens from their diet." -- Marie D. Illinois

LynnRae is clearly an expert in the field of living the celiac life. Her work is commendable. -- Lori Anonsen, MS, RD December 2004

The first guide ever to help our daughter understand various foods in restaurants and how to safely order them. -- Sara, mother and sister to gluten-free family members

About the Author

LynnRae is an accomplished writer, baker, chef, speaker, businesswoman and avid supporter of the gluten-free and allergen-free communities.

Her other publications include What? No Wheat? A light-hearted primer to living the gluten-free wheat-free Life and

Delicious Gluten-Free Wheat-Free Breads for the Breadmachine or Oven.

Product Details

• Paperback: 364 pages
• Publisher: What No Wheat Publishing (January 1, 2005)
• ISBN-10: 0972415424
• ISBN-13: 978-0972415422
• Product Dimensions: 8 x 5 x 1 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,440,751 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

21 of 22 people found the following review helpful:

4.0 out of 5 stars Excellent for celiacs, ok for allergies, January 16, 2007

By 

minnemom (Minnesota) - See all my reviews

Amazon Verified Purchase

This review is from: Waiter, Is There Wheat in My Soup? The Official Guide on Dining Out, Shopping, and Traveling Gluten-Free and Allergen-Free (Paperback)

Although there is some information on food allergies in this book, most of the anecdotal references are for a gluten-free diet, so I find it to be of somewhat limited use for my peanut-allergy family. That being said, there are some very helpful sections. An interview with a chef offers suggestions for dining out; a discussion of various ethnic foods includes typical allergens used in that type of cooking (although peanuts were missing from Chinese food, and other peanut-allergy sources have recommended avoiding Chinese reataurants altogether). A listing of "friendly" national restaurants includes phone and Internet contact information as well as a listing of whether allergens or gluten ingredients are listed on the website. Although the definition of allergy or gluten-friendly restaurants may vary from person to person (there were restaurants listed that I would not take my peanut-allergic son to), it is helpful to have the contact information at one's fingertips. Likewise, a listing of "friendly" local restaurants seemed to focus more on gluten awareness at those locations, but the contact information would also be useful for those with food allergies.

All in all, I will use portions of this book in conjunction with other resources I have, and it will likely have its home in the car as a ready reference.

Updates appear to be planned, and will probably be necessary as restaurant information could change frequently. A downloadable update to the restaurant contact and website information would be ideal.