The Sensitive Gourmet: Imaginative Cooking Without Dairy, Wheat or Gluten [Illustrated] [Hardcover]

Antoinette Savill (Author)

Book Description

Publication Date: March 25, 1999

One in three people suffer from symptoms of sensitivity to dairy, wheat or gluten which can be the cause of asthma, eczema, chronic fatigue, coeliac disease and other increasingly common illnesses. Over 100 contemporary and international recipes use easily available alternatives such as coconut or soy cream and rye (potato rice flour) in an exciting and versatile way. You can create creamy desserts and home-baked bread and cookies and recipes include a Quick Salmon Souffle, Pear Tarte Tatin, Praline Ice Cream and Chocolate Brownies. A book which will let you entertain with style and feel full of energy and wellbeing too.

Product Details

• Hardcover: 160 pages
• Publisher: Thorsons; illustrated edition edition (March 25, 1999)
• Language: English
• ISBN-10: 0722537131
• ISBN-13: 978-0722537138
• Product Dimensions: 9.7 x 7.7 x 0.8 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #2,369,858 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

2.0 out of 5 stars Definitely gourmet, September 6, 2006

By 

Michelle in Maryland "michelleinmd" (Silver Spring, MD USA) - See all my reviews

This review is from: The Sensitive Gourmet: Imaginative Cooking Without Dairy, Wheat or Gluten (Hardcover)

Originally published in the UK, the terms have not been Americanized. I found it confusing, and I would not recommend it for the average cook.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Highly Recommended Reading!!, May 25, 2005

By 

David Mason (Boise, Idaho) - See all my reviews

This review is from: The Sensitive Gourmet: Imaginative Cooking Without Dairy, Wheat or Gluten (Hardcover)

Antoinette Savill has the perfect background for someone setting out to write a book providing delicious recipes for the growing number of people suffering from food intolerances -- she is a veteran cook and cooking writer who, herself, suffers from multiple food allergies.
The book is chock full of recipes for familiar and not-so-familiar dishes designed for people with food intolerances, starting with "Soups and Starters" and finishing with "Scones, Muffins, and Breads."
Nice touches include a page devoted to her list of kitchen staples; a suggested selection of menus for special occasions; and a concise 2-page "Index of Recipes" broken down by category -- for example, "Pizza, Pasta, and Risotto," "Fish and Seafood," and so on.
Each recipe is also labeled with a symbol clearly indicating whether it is gluten-, wheat-, and/or dairy-free. Savill also provides a detailed list of ingredients indicating which foods you should avoid, depending on which particular allergies you have. Review from Better Nutrition, August 1999.

41 of 41 people found the following review helpful:

3.0 out of 5 stars Disappointing, May 1, 2000

By 

Eleanor Eich (California, USA) - See all my reviews
(REAL NAME)   

This review is from: The Sensitive Gourmet: Imaginative Cooking Without Dairy, Wheat or Gluten (Hardcover)

This is a very attractively presented book, but it didn't live up to my expectations. Most of the recipes are for things which don't usually contain gluten or dairy anyway, like roasts, fish, salads and soups. So it's not much of a reference for those times when you think "hmm, how can I make [name of dish] without [forbidden ingredient]"?

The ingredients are a bit *too* gourmet for busy families or single people, so it's not likely to see much use as a "what to make for dinner?" cookbook, either.

If you're planning a fancy dinner party and don't own any cookbooks, this might be worth buying. But I'd happily trade my copy for a good Italian or Thai cookbook, or Mark Bittman's "How to Cook Everything" (most of his recipes are already wheat- and dairy-free).