Jax
30-07-2009, 05:56 PM
This is a course run by the Edinburgh School of Food and Wine that runs cookery demonstrations in food allergies (http://www.esfw.com/sc-allergy.htm)
"Starting with an explanation of why wheat, dairy foods and eggs are used so extensively in our cooking, Lucinda then demonstrates how to substitute allergenic ingredients. You will learn how to imitate their properties with alternative ingredients and how the recipe methods may have to change too (Lucinda is co-author of Leiths Techniques Bible and author of How to Cook for Food Allergies). You may be surprised to see that recipes adapted for gluten, dairy or egg free diets often taste better than the originals."
"Starting with an explanation of why wheat, dairy foods and eggs are used so extensively in our cooking, Lucinda then demonstrates how to substitute allergenic ingredients. You will learn how to imitate their properties with alternative ingredients and how the recipe methods may have to change too (Lucinda is co-author of Leiths Techniques Bible and author of How to Cook for Food Allergies). You may be surprised to see that recipes adapted for gluten, dairy or egg free diets often taste better than the originals."