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Author Bio: Darina Allen is an internationally recognized culinary expert and the of several books on Irish cuisine. In 1983, she founded Ballymaloe Cookery School in Ireland. Rosemary Kearney, who has celiac disease, is a graduate chef from Ballymaloe Cookery School. She runs her own catering business, Rosemary and Thyme, in Ireland.
Posted October 1, 2007
I saw this book while browsing gluten-free cookbooks at B&N. I didn't buy it, but I kept remembering the recipes and pictures and after a few days I had to go back and get it. I was not disappointed! Not only are the recipes healthy and gluten-free, but so very tasty. And I have had zero gluten-intolerant symptoms while cooking and eating this food. Also, no cravings for any forbidden foods. My family likes it too. I prefer not to eat dairy, so I simply substitute the dairy ingredients for non-dairy. It works fine.
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