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Editorial Reviews
Review
Built on a framework of empowerment, Let s Eat Out dedicates itself to the world s most cherished cuisines while managing 10 food bugaboos: corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts, and wheat. The authors provide readers an overview of more than 175 menu items to order when having American, Chinese, French, Indian, Italian, Mexican, and Thai fare. My favorite section- Let s Eat Italian Cuisine -begins with an overview of the fare and a review of traditional ingredients used in Italian cooking. Pointing out the top problem areas for individuals with gluten sensitivity is crucial when it comes to this style of cuisine considering the staple ingredients of sauces, stocks, and the pasta itself. Apart from gluten, though, readers will find detailed ordering information on the major food allergens, too. And there s even a sample Italian menu readers may use to order from. The other sections comprising different cuisines are similarly built around the world s foods. Let s Eat Out is a thorough reference assistant to employ at home and when traveling. It contains more than 300 dining and health phrases in French, German, Italian, and Spanish, along with a host of other resources for travel, such as supplementary Web sites and books. For those of us who counsel individuals of this nature infrequently, Let s Eat Out is a useful guide to help teach folks to dine out safely while maintaining dietary compliance. Packaged into a superbly professional, high-quality text, Let s Eat Out is useful for both patients and practitioners. --- Today s Dietitian Magazine by D. Milton Stokes, MPH, RD - 2006
I ve always found it stressful eating out with celiac disease. Until now, here are nearly 500 pages of useful information for people with celiac disease, and/or any of the major food allergies, who want to be able to eat out safely. And the most reassuring part of all, is that it is written by someone who knows how important it is to get the information right. Kim Koeller has celiac disease, and over a dozen food-related allergies and sensitivities. Her life has revolved around travel so she has eaten out extensively. And she has a passion for research, demonstrated by the extraordinary amount of detail included in this book. Robert La France s background is in the restaurant industry, so he brings a wealth of information about what happens behind the scenes in restaurants, common ingredients in a huge range of cuisines, and what restaurant staff need to know to enable them to keep their guests safe. After a very comprehensive introductory chapter explaining how the book is set out, chapter one discusses how to approach eating outside the home. It provides step by step advice on what the celiac (or allergic) diner needs to consider, right down to questions to think about when making the decision where to dine. It also outlines the restaurant s perspective, meaning this book could appropriately be used as a reference by those in the food industry. Chapter two gives very detailed information about common ingredients (including additives and colorings) and food preparation techniques across a range of cuisines. It uses lists, color-coding and charts to convey a huge amount of detail, without ever being overwhelming, and again includes sample questions to enable the diner to elicit the information he or she needs to eat safely. Chapters three through to nine discuss seven individual international cuisines. Each chapter is identically set out, with identical wording in many areas, but also with specific information pertaining to the particular country being discussed. Once again color-coding, charts and sample questions are used to good effect. Subsequent chapters include quick reference guides for each of the seven international cuisines, beverage suggestions, various meal suggestions and several pages of charts outlining meal guidelines for the vast majority of the international airlines. There is also a section with essential multi-lingual phrases, and four detailed appendices with references, websites, and other background information. This is not a book to sit and read in one sitting, but instead a wonderful resource to dip into. It is very clearly set out, with easy to follow bullet-pointed and numbered lists, interspersed with color-coded charts and very readable paragraphs of information. It is suitable for the celiac/food allergic diner, and also for those in the food industry, and I recommend it wholeheartedly. --Coeliac New Zealand Magazine by Kristin Kenrick - 2007
Let s Eat Out: Your Passport to Living Gluten and Allergy Free by Kim Koeller and Robert La France is a wonderful new resource for both consumers and food service operators who are concerned about food allergens. The book is well-organized, easy to read, and contains extensive information on the following food allergens: corn, dairy, eggs, fish, gluten/wheat, peanuts, shellfish, soy, and tree nuts. It is the first book I have seen that extensively addresses food allergies within the context of education, food preparation, and dining out. Popular cuisine styles such as American, Chinese, French, Indian, Italian, Mexican and Thai are each given an individual chapter, wherein food preparations specific to each cuisine are explained, potential sources of allergens are highlighted, and menu suggestions are given. Breakfast and allergy-free beverages are also discussed thoroughly. Cuisine quick reference guides throughout the book are extremely helpful tools with very few oversights. Additionally, food allergy and specialized diet related materials are listed, including educational websites specific to chefs and restaurants. Individuals and restaurant professionals alike will find the detailed ingredient lists and preparation technique guidelines extremely helpful. Restaurant perspectives for handling special dietary requests are discussed. Most importantly, alternatives are suggested whenever possible so that customers and creative chefs do not feel limited in food choices. I believe that food service owners, operators, chefs, and staff will find Koeller & La France s book extremely helpful. It is a tremendous resource for those who want to have allergy-free options in t
Built on a framework of empowerment, Let s Eat Out dedicates itself to the world s most cherished cuisines while managing 10 food bugaboos: corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts, and wheat. The authors provide readers an overview of more than 175 menu items to order when having American, Chinese, French, Indian, Italian, Mexican, and Thai fare. My favorite section- Let s Eat Italian Cuisine -begins with an overview of the fare and a review of traditional ingredients used in Italian cooking. Pointing out the top problem areas for individuals with gluten sensitivity is crucial when it comes to this style of cuisine considering the staple ingredients of sauces, stocks, and the pasta itself. Apart from gluten, though, readers will find detailed ordering information on the major food allergens, too. And there s even a sample Italian menu readers may use to order from. The other sections comprising different cuisines are similarly built around the world s foods. Let s Eat Out is a thorough reference assistant to employ at home and when traveling. It contains more than 300 dining and health phrases in French, German, Italian, and Spanish, along with a host of other resources for travel, such as supplementary Web sites and books. For those of us who counsel individuals of this nature infrequently, Let s Eat Out is a useful guide to help teach folks to dine out safely while maintaining dietary compliance. Packaged into a superbly professional, high-quality text, Let s Eat Out is useful for both patients and practitioners. --- Today s Dietitian Magazine by D. Milton Stokes, MPH, RD - 2006
I ve always found it stressful eating out with celiac disease. Until now, here are nearly 500 pages of useful information for people with celiac disease, and/or any of the major food allergies, who want to be able to eat out safely. And the most reassuring part of all, is that it is written by someone who knows how important it is to get the information right. Kim Koeller has celiac disease, and over a dozen food-related allergies and sensitivities. Her life has revolved around travel so she has eaten out extensively. And she has a passion for research, demonstrated by the extraordinary amount of detail included in this book. Robert La France s background is in the restaurant industry, so he brings a wealth of information about what happens behind the scenes in restaurants, common ingredients in a huge range of cuisines, and what restaurant staff need to know to enable them to keep their guests safe. After a very comprehensive introductory chapter explaining how the book is set out, chapter one discusses how to approach eating outside the home. It provides step by step advice on what the celiac (or allergic) diner needs to consider, right down to questions to think about when making the decision where to dine. It also outlines the restaurant s perspective, meaning this book could appropriately be used as a reference by those in the food industry. Chapter two gives very detailed information about common ingredients (including additives and colorings) and food preparation techniques across a range of cuisines. It uses lists, color-coding and charts to convey a huge amount of detail, without ever being overwhelming, and again includes sample questions to enable the diner to elicit the information he or she needs to eat safely. Chapters three through to nine discuss seven individual international cuisines. Each chapter is identically set out, with identical wording in many areas, but also with specific information pertaining to the particular country being discussed. Once again color-coding, charts and sample questions are used to good effect. Subsequent chapters include quick reference guides for each of the seven international cuisines, beverage suggestions, various meal suggestions and several pages of charts outlining meal guidelines for the vast majority of the international airlines. There is also a section with essential multi-lingual phrases, and four detailed appendices with references, websites, and other background information. This is not a book to sit and read in one sitting, but instead a wonderful resource to dip into. It is very clearly set out, with easy to follow bullet-pointed and numbered lists, interspersed with color-coded charts and very readable paragraphs of information. It is suitable for the celiac/food allergic diner, and also for those in the food industry, and I recommend it wholeheartedly. --Coeliac New Zealand Magazine by Kristin Kenrick - 2007
Let s Eat Out: Your Passport to Living Gluten and Allergy Free by Kim Koeller and Robert La France is a wonderful new resource for both consumers and food service operators who are concerned about food allergens. The book is well-organized, easy to read, and contains extensive information on the following food allergens: corn, dairy, eggs, fish, gluten/wheat, peanuts, shellfish, soy, and tree nuts. It is the first book I have seen that extensively addresses food allergies within the context of education, food preparation, and dining out. Popular cuisine styles such as American, Chinese, French, Indian, Italian, Mexican and Thai are each given an individual chapter, wherein food preparations specific to each cuisine are explained, potential sources of allergens are highlighted, and menu suggestions are given. Breakfast and allergy-free beverages are also discussed thoroughly. Cuisine quick reference guides throughout the book are extremely helpful tools with very few oversights. Additionally, food allergy and specialized diet related materials are listed, including educational websites specific to chefs and restaurants. Individuals and restaurant professionals alike will find the detailed ingredient lists and preparation technique guidelines extremely helpful. Restaurant perspectives for handling special dietary requests are discussed. Most importantly, alternatives are suggested whenever possible so that customers and creative chefs do not feel limited in food choices. I believe that food service owners, operators, chefs, and staff will find Koeller & La France s book extremely helpful. It is a tremendous resource for those who want to have allergy-free options in t