Michelle Berriedale-Johnson studied history at Trinity College, Dublin before starting her own catering business specialising in historic feasts. She is the author of a number of food history titles. In the late 1980s, she became involved with food allergy and nutrition, and she has worked as a writer, publisher and a food consultant, devising therapeutically, nutritionally and gastronomically acceptable dairy, gluten and egg free dishes both for individuals and for commercial production.
This cookbook includes 95 mouth-watering, easy-to-follow, low-histamine recipes for soup, pasta, fish, meat, vegetables, desserts and cakes. It also provides a simple explanation for how histamine works, together with a comprehensive table of foods that are safe, and those to avoid.Although...
Más información
