The Sensitive Gourmet: Imaginative ...

The Sensitive Gourmet: Imaginative Cooking without Dairy, Wheat or Gluten by the agency of Antoinette Savill. Hammersmith, London: Thorsons, 1998/1999 Hardcover. 132 pp $2495 ISBN 0-7225-3713-1 Ask your retailer to call 1-800-462-6420

Antoinette Savill has the complete background for someone setting public to write a book providing delicious recipes for the growing number of commonalty suffering from food intolerances -- she is a veteran prepare for the table and cooking writer who, herself, pockets from multiple food allergies.

The part is chock full of recipes for familiar and not-so-familiar dishes designed for family with food intolerances, starting with "Soup and Starters" and finishing with "Scone Muffins, and Breads."

Nice touches include a page devot to her list of kitchen staples; a indicateed selection of menus for special occasions; and a concise 2-page "Index of Recipes" exhausted down by category -- for example, "Pizza, Pasta, and Risotto," "Fish and Seafood," and in such a manner on.

Each recipe is also labeled with a emblem clearly indicating whether it is gluten- wheat-, and/or dairy-free. Savill also provides a detailed list of ingredients indicating which nutriments you should avoid, depending forward which particular allergies you have.

COPYRIGHT 1999 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved

COPYRIGHT 2000 Gale Group