CONTENTS
Introduction
Why Free-From?
Autobiography of a Jobbing Chef
From Plate to Page
My Philosophy of Cooking
Cook’s Notes
Choosing Your Recipes
Savoury Recipes
Soups
Snacks & Starters
Cooked Salads
Savoury Slices
Curries, Stews & Noodle Dishes
Pastry, Tarts, Quiches & Savoury Cheesecakes
Sweet Recipes
Sweetheart Tarts
Roulades, Dessert Cakes & Cheesecakes
Sweet Vegetable Cakes
Blondies, Brownies & Flapjacks
Spices & Seasonings
The Food Code
Resources
Acknowledgements
Index
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