Let's Eat Out with Celiac / Coeliac and Food Allergies! (eBook Edition): A Timeless Reference for Special Diets

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R & R Publishing, LLC, Jan 1, 2010 - Cooking - 104 pages
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The 7 time award-winning book Let's Eat Out with Celiac / Coeliac & Food Allergies! helps you explore 7 international ethnic cuisines and order safe gluten and allergen free menu items while dining at American Steak, Chinese, French, Indian, Italian, Mexican and Thai restaurants around the world.The book facilitates safe eating experiences through detailed knowledge about 10 common food allergens including 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.You also receive 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 you safely travel on-the-road with confidence and ease. Applicable checklists detailing considerations for airlines, hotels, cruise lines and foreign travel are also included for you as well as travel providers.

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About the author (2010)

Kim Koeller and Robert La France are co-authors of the award-winning Lets Eat Out! series, creators of innovative mobile applications and authoritative experts on eating out and traveling with special diets. As internationally recognized speakers, Kim and Robert have presented at celiac / coeliac, food allergy and product industry conferences across Australia, Canada, Europe, New Zealand, United States and other parts of the world.

Robert is the co-author of the award-winning Lets Eat Out! series and authoritative expert on eating out & traveling with special diets. As internationally recognized speaker, Robert has presented at celiac / coeliac and food allergy conferences across the world. He has traveled over half a million miles & dined in 20-plus countries.

As a restaurant industry veteran, Robert has spent over 15 years in hospitality & food service across all aspects of operations. His international expertise has ranged from small single restaurants to large publicly traded companies with 100-plus locations. Roberts first-hand experiences have afforded him the opportunity to develop deep insights into guest requirements, concerns of cross-contamination & hidden allergens in food preparation.

With a passion for the culinary arts, Robert has been responsible for training hundreds of restaurant personnel. He graduated cum laude from Arizona State University with a Bachelor of Music in Vocal Performance.

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