Multi-Lingual Phrase Passport for Gluten and Allergen Free Travel

Multi-Lingual Phrase Passport for Gluten and Allergen Free Travel

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Multi-Lingual Phrase Passport for Gluten and Allergen Free Travel by Kim Koeller, Robert La France

Confidently Dine & Travel Gluten and Allergy Free in Foreign Speaking Countries with:

- 2-time award winner for Best Language Guide & Best Travel Guide
- First gluten free & food allergy translation guide in the world
- Trusted by travelers in over 60 countries
- English based phrases translated into French, German, Italian & Spanish languages
- Top allergen translations for gluten, wheat, corn, dairy, egg, peanuts, tree nuts, soy, fish, shellfish and more!

The 2-time award winning Multi-Lingual Phrase Passport provides 1200-plus key phrases for international travel while managing gluten free diets, celiac / coeliac, food allergies and intolerances.

The phrases address various situations from talking with restaurant wait staff to shopping for safe products to describing symptoms to doctors. The translations also include food ingredients, meal preparation considerations and breakfast dishes.

This food & travel guide has been translated from English into French, German, Italian and Spanish languages by a professional translation service. Quality assurance testing was also conducted with native speakers of each language to ensure accuracy and applicability.

Part of the internationally recognized and award-winning Let s Eat Out series of books, apps and eBooks, this passport is based on over 6 years of global research and 2-plus million miles of travel experience with celiac disease and food allergies.

Feel more in control by being able to communicate your gluten and allergy free needs with restaurants, hotels, stores and even medical personnel while traveling in foreign speaking

“Instructs travelers with food sensitivities or allergies how to eat what they want, where they want and when they want” – Canadian Travel Press Magazine

“Empowers readers to safely dine out anywhere” – Gluten Intolerance Group

Product Details

ISBN-13: 9780615344492
Publisher: Gluten Free Passport
Publication date: 01/29/2013
Series: Let's Eat Out Around The World Gluten Free & Allergy Free , #5
Sold by: Barnes & Noble
Format: NOOK Book
File size: 1 MB

About the Author

Kim Koeller and Robert La France are co-authors of the award-winning Let’s Eat Out! series, creators of innovative mobile applications and authoritative experts on eating out and traveling with special diets. As internationally recognized speakers, Kim and Robert have presented at celiac / coeliac, food allergy and product industry conferences across Australia, Canada, Europe, New Zealand, United States and other parts of the world.

Kim personally manages celiac / coeliac disease as well as over a dozen food related allergies and intolerances including dairy, seafood, fish, pork, preservatives and chemicals. As an international business consultant, she has worked with clients on four continents, traveled over 2 million miles and dined in over 25 countries.

In 2005, Kim founded AllergyFree Passport® and GlutenFree Passport®, global health consulting firms, to educate individuals and businesses worldwide about gluten and allergen-free lifestyles. Prior to this, she was a partner with Accenture, the world’s leading management consulting firm. Focused on global customer relationship management (CRM) and cutting edge technologies, Kim collaborated with cross-industry Fortune 500 clients delivering innovative sales and service project solutions worldwide for over 17 years. She earned her Masters degree in International Management from the Thunderbird School of Global Management and her Bachelors degree in the French Language from Purdue University.

As a restaurant industry veteran, Robert has spent over 15 years in the hospitality and food service business across all aspects of operations. His international expertise has ranged from small single restaurants to large publicly traded companies with 100-plus locations. Robert’s first-hand experiences have afforded him the opportunity to develop deep insights into guest requirements, concerns of cross-contamination and hidden allergens in food preparation.

With a passion for the culinary arts, Robert has been responsible for training hundreds of restaurant personnel, working extensively with Asian, European and North American cuisines. He graduated cum laude from Arizona State University with a Bachelor of Music in Vocal Performance.

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