Anita Kennedy knows what it is like to suffer from both food intolerances and life-threatening allergies. Thankfully, she also knows what it is like to make a wide range of delicious meals devoid of common ingredients like egg, tomato, onion, beef, potato, gelatin, and yeast.
Anita, who endured salicylate intolerance for more than thirty years, shares a collection of family-friendly, tasty recipes that provide food allergy sufferers with welcome relief from bland and boring food. Her diverse collection includes delicious recipes for snacks, main dishes, and desserts that include pear and choko/chayote chutney, pancakes, bean dip, pea and ham soup, smoked chicken kebabs, Chinese pork with rice noodles, lamb mince casserole, mud cake, and brownies. Included is a list of online references to web sites covering a variety of topics related to food allergies, intolerances, and healthy eating.
Low Allergy Food, the Tasty Way shares time-tested recipes created to please the palate of anyone battling cumbersome food allergies and intolerances.
Om författaren
Anita Kennedy suffered from both food intolerances and life-threatening allergies. She is an experienced home cook who enjoys preparing only one dish at mealtimes. Anita resides with her family near Brisbane, Australia. Low Allergy Food, the Tasty Way is her first cookbook.
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