Living a life with multiple food allergies did not place Marie-Annick Courtier in an extraordinary position until when, a few years ago, some of these foods became life-threatening, and she feared she’d have to give up not only her expertise and love of being a chef but also many of her favorite foods.
Determination, research, and time have not only resulted in her well-written cookbook, they have also resulted in Marie-Annick Courtier’s freedom from all allergies excluding aspirin.
With a Culinary Arts Degree, a background in science and nutrition, certification as a fitness nutritionist, and having her own chef school in Irvine, California, Marie offers much more to her readers than her nearly 150 recipes in her latest cookbook, Cooking Well: Wheat Allergies.
You’ll be additionally enlightened in the areas of Understanding Wheat Allergies, Living With Wheat Allergies, Nutrition’s Role, Eating Out, Organic Choice and Why, Foods to Avoid and Choose, and much more, including her Chef’s Secrets.
The chapters preceding her nutritionally labeled recipes are not only informative, but the information is all very well-written, and I had a sense of sitting with her as she selectively chose the key points she felt were important to impart.
I am armed with delicious breakfasts, soups, salads, main dishes, side dishes, desserts and more. All her recipes are easy to prepare and offer options and nutritional content. I can’t wait for the second book in this series!
This resource book is given a thumbs up and is HIGHLY recommended by me
From our home to yours, Tina Turbin.