From Dan Lepard, the country's favourite baker and author of Short and Sweet, an allergy-aware baking book that caters to every diet, without compromising on taste or quality. Gluten intolerance, lactose intolerance, nut allergies, wheat-free diets - restrictions on what people can eat seem to be constantly increasing. And, even if you don't have a food allergy, cutting back on sugar is on everyone's minds now. Shared will help you fit the food you want to cook or bake with those diets you have to please. Manoeuvring around these diet challenges can seem complex, but in practice all you need is a selection of good adaptable recipes: a simple golden cake made without gluten or eggs; chewy, richly flavoured grain-free bars; a pastry that's wheat free but delicate and crisp. With many ideas for alternative flavours and tweaks, you will be able to increase what you can bake ten-fold: a sweet potato chocolate 'fudge' filling can be made free of processed sugar, and then flavoured with liquorice for small tarts, or set in a grain-free pecan crust, or even turned into a luscious topping to be poured over fresh wine-poached pears. Packed with Dan's infallible recipes, Shared takes inspiration from the restriction on ingredients to produce dishes that are even more delicious, and healthy, than the original. It will be a book for anyone to cook from, not just those with allergies or intolerances, and is the next baking classic from the acclaimed author of Short and Sweet.
by Dan Lepard
by Dan Halpern
by Dan Huntley, Lisa Grace Lednicer
by Elizabeth Wein, Maria Snyder, Dan Krokos, Debra Driza
by Kurt Beecher Dammeier
by Heather Crosby, Brendan Brazier
by Ashley Melillo
by Judy Gelman, Peter Zheutlin
by Kim Campbell, T. Colin Campbell, Ph.D.
by T. Colin Campbell, Ph.D.
by Lindsay S. Nixon
Sign up for our email newsletter