Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 12

One of the aims of this book is to show you how easy it is to convert to the wheat-free way of eating so that you can feel confident enough to try all sorts of delicious foods. There is no danger of becoming bored with these new recipes – they’re fun, easy to prepare, interesting, delicious and, with a little help from you, they’ll be forever evolving.

I have selected many seasonal recipes, as I believe in eating food that is grown or reared in this country and which is sold in season. I am not a great fan of foods being flown from all around the world, picked too early and sold unripe. I am, however, a great fan of organic foods, farmers’ markets and local produce. With organic produce, the difference in taste – aside from the lack of chemicals and preservatives – is enough to convince me that the extra effort is worthwhile. Why not try some of the recipes using only organic products and see if you think there is a marked difference in sweetness, flavour and texture?

If you only buy a dozen organic products each week, I would always recommend that you opt for organic dairy products, eggs, chicken, tomatoes and carrots, as these make the biggest difference to the recipes.

I have always loved cooking and entertaining at home; my boundless enthusiasm for excellent food is equalled by my fascination for creating new and contemporary allergy-free recipes for all occasions throughout the year. Warm and comforting food in winter, and cool and refreshing dishes in summer all add up to a diverse and exciting food year. I hope my desire to make cooking without wheat rewarding and fun is reflected in my recipes and that you will have hours of pleasure preparing and enjoying them.