Michelle Berriedale-Johnson Books & Bio. Cheap Books by Michelle Berriedale-Johnson. Book People

Books by Michelle Berriedale-Johnson

  • AAPYX
    • £14.89
    • RRP £14.99
    If you suffer from allergies or intolerances to dairy, wheat and gluten, the problem you face in having to avoid these is that they are the most commonly used ingredients in food manufacture. So you will find it very difficult to buy ready-made foods which do not contain at least one of these products. This is means you will have to cook for yourself. If you are to stick to a dairy, gluten and wheat free diet, you need know what your forbidden ingredients are, where they are likely to turn up and what alternatives to use, all of which are explained in this book. There are 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, biscuits and cakes - all of which are milk, cream, butter, cheese, yogurt, wheat, gluten and lactose free. Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant. She set up a food company, Berrydales, specialising in additive free, dairy free, gluten free and egg free foods and a quarterly magazine, "The Inside Story", about dietary problems. In 2000, "The Inside Story", was re-named "Foods Matter", and became a subscription magazine supporting anyone with a food allergy, food intolerance or living on a free-from diet. "Foods Matter" has now become an online magazine. Michelle is also the author of one of Grub Street's best-selling books, "The Everyday Wheat-Free and Gluten-Free Cookbook".
  • ABZBR
    • £10.89
    • RRP £10.99
    Coeliacs are people who suffer from a sensitive reaction to gluten, which is the protein found in wheat and rye. Similar substances are found in barley and oats. Since gluten damages the lining of the small intestine of coeliacs, it makes their ability to absorb adequate nutrients from food difficult, which results in severe illness resembling malnutrition. Coeliacs may be acutely ill with weight loss, tiredness, lethargy and breathlessness. The only treatment which can rectify a coeliac condition is a gluten-free diet. A coeliac must not eat any food which contains flour or wheat, barley or rye in any form. Ths means excluding bread, biscuits, crispbreads, cakes, pastry, pasta, breadcrumbs, semolina and food cooked in batter. Flour is also an ingredient in many tinned, packaged and processed foods as well as ready meals. A gluten-free diet can therefore pose major difficulties for the coeliac. This recipe book offers 200 recipes using special gluten-free flours, breads and pasta now available on the market, many of which coeliacs can obtain on a doctor's prescription.