Let's Eat Out Around the World Gluten Free and Allergy Free: Eat Safely in Any Restaurant at Home or Abroad, Edition 4
關於本電子書
Packed with everything you need to know to prepare meals or navigate a menu in any eating establishment, Let's Eat Out Around the World Gluten Free and Allergy Free is an easy-to-use resource that helps you to:
- Confidently avoid meals with gluten, wheat, corn, dairy, egg, fish, peanut, shellfish, soy, and tree nuts
- Discover over 175 dishes across six ethnic cuisines including French, Indian, Italian, Mexican, Chinese, and Thai plus traditional American steak and seafood options
- Understand ingredients, food preparation, hidden allergens, and cross-contact
- Ask the right questions and order safe meals with or without gluten-free menus and food allergy charts
- Plan trips, holidays, and business travel with detailed guidelines for snacks, airlines, hotels, and cruise lines
- Explore overseas destinations with chef translation cards, airline meal codes, and international travel tips
評分和評論
關於作者
Alessio Fasano, MD is the Director, Center for Celiac Research, Massachusetts General Hospital.
Kim Koeller is an internationally acclaimed speaker, global consultant, author, and creator of the award-winning Let's Eat Out! series of books, ebooks, and mobile apps. After years of misdiagnosis, Koeller personally manages celiac disease and multiple food allergies and has been 100% gluten and allergy free for 10-plus years. As the founder of GlutenFree Passport, she consults with businesses and individuals about food management, special diet wellness, and customer innovation. She has traveled over 2 million miles, lived on 4 continents delivering transformational client solutions, and holds a Master’s in International Management. Her expert advice has appeared in National Geographic Traveler, USA Today, Hotels Magazine, the Los Angeles Times, and numerous other publications worldwide.
Robert La France is a restaurant industry veteran who has spent over 18 years across all aspects of restaurant operations and has worked with Asian, European and North American cuisines.
