Celiac Disease Cookbook for the Newly Diagnosed: Guidance and Recipes for an Easy Transition to the Gluten-Free Diet

Available

Product Details

Price
$15.99  $14.71
Publisher
Rockridge Press
Publish Date
Pages
166
Dimensions
7.5 X 9.25 X 0.45 inches | 0.87 pounds
Language
English
Type
Paperback
EAN/UPC
9781646114740

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

About the Author

Rebecca Toutant began her career by exploring and publishing research with the experts at Beth Israel Deaconess Medical Center, Celiac Center, around the challenges young adults with celiac disease experience in their transition to college. She completed her undergraduate degree in dietetics and her graduate degree in health communication.

Reviews

"Rebecca Toutant does a perfect job of translating the science of medical nutrition therapy for people with Celiac disease to practical everyday use. This book has an easy-to-understand overview chock full of resources and tips, then follows up with step-by step-recipe guides to easily transition into a gluten-free lifestyle. These simple and time-saving recipes taste great and provide the variety and balance I recommend to all my patients. This book is a must-read for anyone who has just been diagnosed with Celiac disease." --Sonia Rodriguez, MS, RD, LD, CDE, www.colibrinutritiontherapy.com

"I was recently diagnosed with gluten intolerance, and this book was very interesting to read. I learned a greater understanding of my diagnosis, five steps to living gluten-free, and lots of great recipes. There is even a master list of foods to avoid, what to substitute, and great resources and support to help you along the way." --Sue B.

"I went into this cookbook for the recipes and learned so much about how to make a gluten-free diet work. Rebecca made it easy to understand and didn't make the transition feel overwhelming. The beginning section reviews how to understand Celiac disease, as well as all the potential situations in which you would encounter gluten." --Katie