This 5-time award winning book is an innovative how-to book
educating individuals and businesses about safe eating around the
corner or around the world while handling the top 10 common food
allergens. Based on six-plus years of extensive global research,
this cutting-edge book helps to enrich the quality of life for
millions managing special diets. It also empowers family, friends,
healthcare practitioners & restaurant professionals with key
considerations about eating out gluten & allergen-free.
Recognised with publishing awards such as Best Health, Wellness,
Travel, First Non-Fiction and Classic Reference, "Let's Eat Out!"
has been featured in 200-plus magazines, newspapers, radio & TV
shows, endorsed by celiac/coeliac & food allergy associations
world-wide and is available in over 25 countries. The book explores
seven international cuisines which can be found in many cities and
countries around the world. The book facilitates safe eating
experiences through detailed knowledge about common food allergens
such as corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy,
tree nuts and wheat. With hundreds of menu item choices showcasing
ingredients, hidden allergens & preparation techniques, this
proven approach focuses on what can be safely eaten when ordering
meals in restaurants based upon cuisine-specific choices. The
easy-to-use preparation checklists & travel guidelines are
further detailed for effective communication to experience the
freedom of safe eating anywhere. Each cuisine describes suggested
dishes, meal descriptions and potential food allergen
considerations. To determine the 175-plus menu items provided in
these chapters, thousands of menus and recipes from all over the
world were researched to identify which items were most commonly
found in each cuisine. Once established, each was then reviewed to
determine which had the highest likelihood of being gluten and
wheat-free. The selection was further narrowed down by which dishes
had the highest likelihood of not including the eight other food
allergens. Then, ingredients, food preparation techniques, hidden
allergens & cross-contamination concerns were defined for each
menu item. To ensure accuracy, rigorous quality assurance testing
was also conducted with chefs, restaurants & culinary schools
world-wide to confirm each of the descriptions, considerations and
traditional/non-traditional culinary practices. Other sections of
the book focus on additional eating out and travel guidelines
including the proven guest and restaurant approach to safe eating
experiences, the learning curve for special diets and the
collaborative process. Snack, breakfast and beverage suggestions
help individuals safely travel on-the-road with confidence and
ease. Applicable checklists detailing considerations for airlines,
snacks, hotels, cruise lines and foreign travel are also included
for guests & travel providers. The book is organised in a
manner that allows you to use the information in a number of
different ways. As with any book, it can be read cover to cover as
a reference guide or, if preferred, you can skip around by chapter
depending upon what topics you are most interested in learning
about. Each chapter stands on its own. It s all about your needs,
preferences and areas of concern. Armed with the critical questions
to ask and appropriate knowledge, guests have the opportunity and
freedom to safely eat in any restaurant. At the same time, eating
establishments can ensure that potentially problematic ingredients,
preparation techniques and cross-contamination concerns are
addressed when preparing and serving special diet guests.
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