Contents
Part I outlines the basic information for coping with food allergies: how to avoid cross contamination in the kitchen and at mealtimes; guidelines for ordering off the menu in restaurants; what to do and what to take when travelling.
Part II is the meat of the book. This section explains when (and when not) to substitute ingredients for the various food allergens and, more importantly, the basic cookery techniques needed to get the most out of fresh food. It also contains a chapter on nutrition and other sources of the key nutrients that may be lost when the allergens are cut from the diet. It is in this section that the reader will learn how to adapt recipes from other sources to make them allergy free.
All the recipes are collected together in Part III and Part IV covers recipes for babies and children.