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This cookbook is packed with great easy-to-follow recipes that are suitable for anyone with intolerances to wheat, gluten and/or sugar. Author Sue O'Brien is a gourmet chef who learnt to cook on restricted ingredients after she became allergic to certain foods. She originally self-published her cookbook with great success, as it became in demand in various clinics and food stores. The book has been advised and recommended by nutritional experts Dr Robert Lerman, Medical Director at the Institute for Functional Medicine, and Barb Schiltz, nutrition consultant who reviewed the nutritional analysis.

Publisher N A
Publication Date 02/10/2005
Number of Pages 100
Binding Paper Back
ISBN 9780007179282
Category Non Fiction , Health and Fitness

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