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9781743795798

We Can All Eat That! Raise healthy, adventurous eaters and help prevent food allergies | 95 wholefood recipes for the family that eats together

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  • ISBN13:

    9781743795798

  • ISBN10:

    1743795793

  • Format: Paperback
  • Copyright: 2021-03-09
  • Publisher: Hardie Grant

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Summary

Combining education, guidance and exciting, fresh recipes the whole family will love, We Can All Eat That! simplifies raising healthy, adventurous eaters free from food allergies.

A must for parents of babies and toddlers (four to twenty-four months), We Can All Eat That! gives you everything in one place: a demystified understanding of the latest food allergy research and how changes over the past twenty years in the way we live, shop and eat have led to a food allergy crisis; eighty delicious recipes for the whole family developed in conjunction with leading chefs Sarah Swan and Sam Gowing; Royal Prince Alfred Hospital dietician Dr Anne Swain's extensive knowledge of nutrition and the interplay with allergic disease, food reactions and dietary restrictions; and everything you need to know about major food allergies and allergic reactions.

More than simply a book about allergies, the meals and ideas in We Can All Eat That! are created by a cook who takes great satisfaction in creating and sharing delicious, unprocessed food, and whose mission is to spark that joy in others. She does so in this book across nine beautifully photographed chapters: Breakfast; Soups & Salads; Pasta & Rice; Asian & Gentle Curries; Sides & Vegetables; Mains; Cakes, Puddings & Desserts; Dips & Snacks; and Saucy Sauces.

Author Biography

Pam Brook is co-founder of Brookfarm, a family business based in Byron Bay, New South Wales. Together with her husband, Martin Brook, she has transformed a rundown, weed-infested dairy farm into a spectacularly beautiful patch of land that follows regenerative farming practices and produces premium nationally recognized macadamia products. She is a great believer in a nutritionally balanced diet and a healthy, sustainable food chain. In a previous career, she worked as a dentist.

In the creation of the book, Pam has consulted peer-reviewed international research, the advice of the Australasian Society of Clinical Immunology and Allergy (ASCIA) and the team at Sydney's Royal Prince Alfred Hospital Allergy Unit. Particularly the late pediatric allergist Dr. Velencia Soutter (who the book is now dedicated to), as well as Velencia's colleagues, dietitian Dr. Anne Swain, and Dr. Robert Loblay.

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