Description
Lactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is added such as bread, cereal, salad dressings, cake mixes, frozen meals. The Everyday Dairy-Free Cookbook explains all you need to know about this condition, how to tackle the problem and where to go for help and advice. As with the other titles in this best-selling Everyday series the book contains 200 recipes for family meals and there is a special section on catering for children. There are dairy-free recipes for soups, dips and starters, light meals, main dishes, fish dishes, vegetarian dishes, savoury sauces and accompaniments, salads and dressings, puddings, sweet sauces, sweets and treats, baking, pastry, breakfasts, and beverages. If you or someone in your family cannot tolerate lactose this book will make catering for their needs simple and straightforward with so many meals to choose from.
About the Author
Miller Rogers was brought up in a household where eczema, asthma and hay fever were prevalent. She became interested in the effects of food on the body when she was diagnosed with allergies and intolerances and as a result was brought up with the strong smell of goat's milk emanating from the fridge. She had the idea of setting up a health food shop or restaurant that would cater for those with food restrictions and so studied for a degree in Catering and Retail Management. After gaining experience in retail catering outlets such as Cranks, she was drawn into film production. Eight years later as a Production Manager having problems eating a restricted diet on location, she went to see a nutritional therapist. When she finally stopped eating dairy products there was a significant improvement in her condition. As her allergies started to improve and she saw the benefit of a nutritional understanding she decided to study, firstly part-time and then full-time, nutritional therapy, herself. Emily White is the daughter of two well-known restaurateurs in Suffolk. She trained at Prue Leith's cookery school and this was followed by several years working as a chef in London at various wine bars and restaurants. In the early 1990s she moved back to Suffolk and set up a small catering company. Eventually she took over as manager of her parents' busy restaurant in Colchester - The Warehouse Brasserie and then cooked and managed their next venture, The Red Onion Bistro in Sudbury. She is presently helping her brother with his popular pub/restaurant The Treble Tile in West Bergholt. With a husband and two young school-age children to cook for she has become increasingly interested in centring her cooking around nutritious, healthy food and believes it to be a sensible step to cut down on the intake of dairy produce. She has used her experience of commercial and domestic catering to create these dairy-free recipes which should help you stay on your elimination diet without feeling deprived.
Book Information
ISBN 9781911667018
Author Miller Rogers
Format Paperback
Page Count 240
Imprint Grub Street Publishing
Publisher Grub Street Publishing
About the Author
Miller Rogers was brought up in a household where eczema, asthma and hay fever were prevalent. She became interested in the effects of food on the body when she was diagnosed with allergies and intolerances and as a result was brought up with the strong smell of goat's milk emanating from the fridge. She had the idea of setting up a health food shop or restaurant that would cater for those with food restrictions and so studied for a degree in Catering and Retail Management. After gaining experience in retail catering outlets such as Cranks, she was drawn into film production. Eight years later as a Production Manager having problems eating a restricted diet on location, she went to see a nutritional therapist. When she finally stopped eating dairy products there was a significant improvement in her condition. As her allergies started to improve and she saw the benefit of a nutritional understanding she decided to study, firstly part-time and then full-time, nutritional therapy, herself. Emily White is the daughter of two well-known restaurateurs in Suffolk. She trained at Prue Leith's cookery school and this was followed by several years working as a chef in London at various wine bars and restaurants. In the early 1990s she moved back to Suffolk and set up a small catering company. Eventually she took over as manager of her parents' busy restaurant in Colchester - The Warehouse Brasserie and then cooked and managed their next venture, The Red Onion Bistro in Sudbury. She is presently helping her brother with his popular pub/restaurant The Treble Tile in West Bergholt. With a husband and two young school-age children to cook for she has become increasingly interested in centring her cooking around nutritious, healthy food and believes it to be a sensible step to cut down on the intake of dairy produce. She has used her experience of commercial and domestic catering to create these dairy-free recipes which should help you stay on your elimination diet without feeling deprived.
Book Information
ISBN 9781911667018
Author Miller Rogers
Format Paperback
Page Count 240
Imprint Grub Street Publishing
Publisher Grub Street Publishing
