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No Wheat, No Dairy, No Problem!
Culinary expert develops recipes for those like her with food allergies and sensitivities
SAN FRANCISCO – Here it is: a cookbook with more than 150 wheat-free, dairy-free and refined-sugar-free recipes. These aren’t exotic, they’re everyday things that we all want to eat, including chili, meatballs, Bourguignon, stroganoff, meatloaf, mashed potatoes, fried chicken, and desserts like puddings, ice cream, cakes, cheesecake, cookies, cream puffs, chocolate truffles, and more!
Culinary expert and cookbook author Lauren Hoover gives a combination of familiar, healthy ingredients, with alternatives and substitutes for additional food allergies, sensitivities, and intolerance, in No Wheat, No Dairy, No Problem, (published by iUniverse). With educational components including dairy and wheat names to look for on labels, helpful hints and professional secrets, safety and sanitation, resources and Web sites for products and additional ingredient information, this cookbook is invaluable to anyone struggling with food allergies or sensitivity to wheat and dairy and intolerance to sugar, or anyone who desires healthy alternatives.
Using naturally healthy, familiar and easy-to-find ingredients like coconut milk and almond milk, agave nectar and oat flour, the recipes have been created and tested by this traditionally trained chef with 15 years experience. No Wheat, No Dairy, No Problem is written with very clear directions and detailed step-by-step instructions with a bit of humor and non-cooking tips too.
Lauren graduated from The California Culinary Academy where she was classically trained, and went onto specialize in Pastry. Some of the places she worked along her culinary career include: La Folie, Hyatt and Marriott resorts, Fairmont Hotel, Bally’s Hotel and Casino, Wente Brother’s Winery. Lauren also worked at The San Francisco Chronicle and Veggie Life Magazine where she published, tested recipes, product testing, food styling, cookbook etc…
She went on to teach culinary school in California after working on the East Coast and Switzerland. While earning a psychology degree she discovered and developed her deep desire to help improve other people’s lives through writing this cookbook.
Eric Tucker, Executive Chef of Millennium Restaurant says, “A very informative and appealing book that everyone who loves creative, healthy cuisine will love whether you can or cannot eat wheat and dairy. A broad range of recipes from simple and earthy to sexy and decadent.” Alisa Fleming of Go Dairy Free.org says, “Lauren Hoover applied her expertise and own experience to create this cookbook filled with tantalizing recipes. Her use of natural ingredients and unwillingness to sacrifice an ounce of flavor has resulted in this delicious compilation of Southern comfort food, elegant entertaining and seductive desserts that will make you forget what isn’t inside.”
Visit www.NoWheatNoDairyNoProblem.com for more information.