par
Berriedale-Johnson, Michelle.
Numéro de rayon préféré
641.56314
Date de publication
2013
Format :
Ressources électroniques
Pertinence:
0.0913
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par
Berriedale-Johnson, Michelle.
Numéro de rayon préféré
641.5631
Date de publication
2013
Résumé
If you suffer from allergies or intolerances to dairy, wheat and gluten, the problem you face in having to avoid these is that they are the most commonly used ingredients in food manufacture. So you will find it very difficult to buy ready-made foods which do not contain at least one of these products. This is means you will have to cook for yourself. If you are to stick to a dairy, gluten and wheat free diet, you need know what your forbidden ingredients are, where they are likely to turn up and what alternatives to use, all of which are explained in this book. There are 200 recipes for soups
Format :
Ressources électroniques
Pertinence:
0.0680
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