Author Jody Vassallo has brought wheat and gluten free cooking to a new level. Her food is superb and her recipes provide a great deal of choice and variation – a blessing for people with Coeliac disease. The Introduction is written by Kim Faulkner-Hogg, PhD, Dietician – and it provides valuable information about Coeliac disease, as well as tips for eating out, children's party food and school lunch box ideas. The fabulous baking recipes have been written by Coeliac baking expert – Dianne Boyle. Endorsed by the Coeliac Society of Australia, this book contains 100 recipes, all easy to follow and each is nutritionally analysed.
Stiff board cover 128 pages
First Edition 2005
Size 297mm X 232mm
ISBN 9780975720516
Our Price: $29.95
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