A beautiful cookbook that is as delicious to look at as to cook from. It's a proper foodie cookbook, helping the intolerant cook use and celebrate seasonal changes in ingredients. Kendrick splits her book into the four seasons with a fifth section for Breads and Baking. In her introduction Kendrick provides comprehensive coverage of the ingredients she uses in her receipes that offer alternatives to wheat, gluten and dairy and at the end gives stockists, although many of these once obscure ingredients are now readily available in supermarkets.
I cooked the Greek Salad sans Feta and Lebanese Chicken and adored both. Many of the receipes are naturally low in fat and high in ingredients that release their energy slowly and in a healthy way. This is one of those books I will return to time and time again, not only for the allergen free aspect, but also just to look at, the photography is enticing and the recipes well written and easy to follow.
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