Stay Fit Eat Allergy Free
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About this ebook
Stay Fit Eat Allergy Free More than 200 Gourmet Allergy-Free Recipes the Whole Family Will Love
“This cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus. The recipes in this cookbook make cooking gluten-free a pleasure.”
--Elaine Monarch, Founder, Celiac Disease Foundation
Who says eating allergy-free has to be boring? An anti-inflammatory diet is often prescribed by CAM (complementary and alternative Medicine) practitioners. In this groundbreaking cookbook, acclaimed “YaDa Chef” Joseph Yacino shows cooks everywhere how to whip up delicious starters, soups, and dinners that are as good for you as they are good to eat, such as:
Braised Endive with Orange Basil Shrimp, Middle Eastern Turkey Meatballs with Coconut Curry Sauce, Mediterranean Pickled Octopus, Lentil and Vegetable Tangine, Chorizo and Garbanzo Bean Soup, Pan-Grilled Spicy Thai Chicken, Bourbon Glazed Beef Tenderloin, Gaucho Ribs with Chimchurri, Creole Pork Chops, Fettuccine with Roasted Asparagus, Leeks, and Ham, Roasted Côte d’Azur Aioli Snapper, Orange Chipotle Seared Tuna, Baby Bella Mushroom Risotto, Allergy-Free Macaroni and Cheese, Zucchini Enchiladas, Couscous Antibes
Complete with cooking tips, substitutions, primers on seasonings and kitchen essentials, and a glossary of culinary terms, the Wheat-Free Gourmet Cookbook is every cook’s guide to serving up fabulous meals for people with wheat and casein allergies—one mouthwatering recipe at a time!
Joseph Yacino
The glimmering thought of YaDa Chef was in 1999, but YaDa Chef was not born until 2000 when I partnered with Bryan Daniel. Bryan is the baking genius in our kitchen. YaDa is the combination of two surnames, Daniel and Yacino. Obviously I am the “Ya” and Bryan is the “Da”. We also like to think of it as a double positive meaning “yes, yes chef”. Please do not say to Bryan or me “yada, yada, yada”!I grew up with a father of Italian descent and a mother of Polish descent...okay enough of the jokes! Food was a very important part of our daily lives. My Nanna has to have been the only Italian Grandmother that did not cook! She had the recipes, which she passed on and critiqued to the daughters in law, but cook, no! My basic recipes and knowledge of Italian, Neapolitan food was from my mother passing on my dear Nonna’s recipes and critiques. Babci (maternal grandmother) was a terrific cook and had a passion for it. My love of Polish/Eastern European food shows that. Babci liked to leave out that one so important ingredient, ensuring no one could cook like her. After much practice I think I have found the missing ingredients.Training in England, France, Greece, Italy, Norway, Scotland, as well as the United States, has helped me capture the classic and regional styling of many countries.
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