Let's Eat Out
With Celiac-coeliac & Food Allergies! : A Timeless Reference for Special DietsPaperback - 2009
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The 5-time award winning Let's Eat Out with Celiac / Coeliac & Food Allergies! is an innovative how-to book educating individuals & businesses about safe eating around the corner or around the world while handling the top 10 common food allergens. Based on six-plus years of extensive global research, this cutting-edge book helps to enrich the quality of life for millions managing special diets. It also empowers family, friends, healthcare practitioners & restaurant professionals with key considerations about eating out gluten & allergen-free. Recognized with publishing awards such as Best Health, Wellness, Travel, First Non-Fiction & Classic Reference, Let's Eat Out! has been featured in 200-plus magazines, newspapers, radio & TV shows, endorsed by celiac/coeliac & food allergy associations worldwide and is available in over 25 countries. The full-color, 400 page resource explores 7 international cuisines which can be found in many cities and countries around the world. The book facilitates safe eating experiences through detailed knowledge about common food allergens such as corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts & wheat. With hundreds of menu item choices showcasing ingredients, hidden allergens & preparation techniques, this proven approach focuses on what can be safely eaten when ordering meals in restaurants based upon cuisine-specific choices. The easy-to-use preparation checklists & travel guidelines are further detailed for effective communication to experience the freedom of safe eating anywhere. Each cuisine describes suggested dishes, meal descriptions & potential food allergen considerations. To determine the 175-plus menu items provided in these chapters, thousands of menus & recipes from all over the world were researched to identify which items were most commonly found in each cuisine. Once established, each was then reviewed to determine which had the highest likelihood of being gluten & wheat-free. The selection was further narrowed down by which dishes had the highest likelihood of not including the eight other food allergens. Then, ingredients, food preparation techniques, hidden allergens & cross-contamination concerns were defined for each menu item. To ensure accuracy, rigorous quality assurance testing was also conducted with chefs, restaurants & culinary schools worldwide to confirm each of the descriptions, considerations and traditional/non-traditional culinary practices. Other sections of the book focus on additional eating out & travel guidelines including the proven guest and restaurant approach to safe eating experiences, the learning curve for special diets and the collaborative process. Snack, breakfast & beverage suggestions help individuals safely travel on-the-road with confidence & ease. Applicable checklists detailing considerations for airlines, snacks, hotels, cruise lines & foreign travel are also included for guests & travel providers. The book is organized in a manner that allows you to use the information in a number of different ways. As with any book, it can be read cover to cover as a reference guide or, if preferred, you can skip around by chapter depending upon what topics you are most interested in learning about. Each chapter stands on its own. It s all about your needs, preferences & areas of concern. Armed with the critical questions to ask & appropriate knowledge, guests have the opportunity & freedom to safely eat in any restaurant. At the same time, eating establishments can ensure that potentially problematic ingredients, preparation techniques and cross-contamination concerns are addressed when preparing and serving special diet guests.
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