As awareness of allergies and food intolerances increases, I've noticed a welcome shift in other peoples' attitudes and behavior. Dealing with problem foods is becoming a matter as simple as good manners and consideration. I think nobody said it better than Emily Post; "Manners are a sensitive awareness of the feelings of others. If you have that awareness, you have good manners, no matter what fork you use".

 

Alice Sherwood is a writer and multimedia producer whose son has serious nut and egg allergies. She lives in London and spends vacations on the family farm in Wales, where her cooking is inspired by the delicious local produce.

Unhappy with the range of existing cookbooks for allergy sufferers, which mostly offered unappetizing concoctions, Alice decide to create her own. She is fascinated with the challenge of using different ingredients without compromising at all on taste. Her degree in chemistry is helping her find the best ways of compensating for the way gluten in flour, for example, gives bread its texture.

This book is the result of her years of searching for and devising recipes that her whole family could enjoy and that would fit in with her busy lifestyle.

 

All recipes appear courtesy of DK Publishing "Allergy-Free Cookbook"