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The Sensitive Gourmet: Imaginative Cooking Without Dairy, Wheat or Gluten | 
| Author: Antoinette Savill
Publisher: Thorsons
Category: Book
List Price: $24.95
Buy New: $16.77
You Save: $8.18 (33%)
Rating:  6 reviews
Media: Hardcover
Pages: 160
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 9.9 x 7.7 x 0.7
ISBN: 0722537131
Dewey Decimal Number: 641.563
EAN: 9780722537138
ASIN: 0722537131
Publication Date: March 25, 1999
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: NEW - pages are clean and binding is secure. Dust jacket is in good shape with mild creasing at the edges and some surface wear. We stock the items we sell and are happy to answer your questions about them. We pack carefully & ship daily. US buyers receive confirmations with tracking numbers. Our customer service is friendly and we comply with all Amazon return policies. International & APO/FPO orders welcomed!
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| Customer Reviews: Read 1 more reviews...
 Definitely gourmet September 6, 2006
M. Strange (Takoma Park, MD USA)
Originally published in the UK, the terms have not been Americanized. I found it confusing, and I would not recommend it for the average cook.
 Highly Recommended Reading!! May 25, 2005
David Mason (Boise, Idaho)
1 out of 1 found this review helpful
Antoinette Savill has the perfect background for someone setting out to write a book providing delicious recipes for the growing number of people suffering from food intolerances -- she is a veteran cook and cooking writer who, herself, suffers from multiple food allergies.
The book is chock full of recipes for familiar and not-so-familiar dishes designed for people with food intolerances, starting with "Soups and Starters" and finishing with "Scones, Muffins, and Breads."
Nice touches include a page devoted to her list of kitchen staples; a suggested selection of menus for special occasions; and a concise 2-page "Index of Recipes" broken down by category -- for example, "Pizza, Pasta, and Risotto," "Fish and Seafood," and so on.
Each recipe is also labeled with a symbol clearly indicating whether it is gluten-, wheat-, and/or dairy-free. Savill also provides a detailed list of ingredients indicating which foods you should avoid, depending on which particular allergies you have. Review from Better Nutrition, August 1999.
Wonderful! December 27, 2000
2 out of 4 found this review helpful
This is an inspired and original book It's easy to use and the recipes are quick and tasty - the dairy-free and wheat-free bread sauce is wonderful!- a real pleasure
 Disappointing May 2, 2000
Eleanor Eich (California, USA)
41 out of 42 found this review helpful
This is a very attractively presented book, but it didn't live up to my expectations. Most of the recipes are for things which don't usually contain gluten or dairy anyway, like roasts, fish, salads and soups. So it's not much of a reference for those times when you think "hmm, how can I make [name of dish] without [forbidden ingredient]"? The ingredients are a bit *too* gourmet for busy families or single people, so it's not likely to see much use as a "what to make for dinner?" cookbook, either. If you're planning a fancy dinner party and don't own any cookbooks, this might be worth buying. But I'd happily trade my copy for a good Italian or Thai cookbook, or Mark Bittman's "How to Cook Everything" (most of his recipes are already wheat- and dairy-free).
Press review of The Sensitive Gourmet October 23, 1999
6 out of 11 found this review helpful
"I have found a cookbook with such mouthwatering wheat-, dairy- and gluten-free recipes that your dinner guests will never know the difference... The Sensitive Gourmet is positive proof that food intolerances do not mean you have to miss out on delicious treats" Susan Clark reviewing The Sensitive Gourmet in The Sunday Times color magazine (London)
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