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Michelle Berriedale-Johnson
Michelle Berriedale-Johnson studied history at Trinity College, Dublin before starting her own catering business specialising in historic feasts. She is the author of a number of f...mehr sehenMichelle Berriedale-Johnson studied history at Trinity College, Dublin before starting her own catering business specialising in historic feasts. She is the author of a number of food history titles. In the late 1980s, she became involved with food allergy and nutrition, and she has worked as a writer, publisher and a food consultant, devising therapeutically, nutritionally and gastronomically acceptable dairy, gluten and egg free dishes both for individuals and for commercial production.weniger sehen
Bücher von Michelle Berriedale-Johnson
Cooking Gluten, Wheat and Dairy Free: 200 Recipes for Coeliacs, Wheat, Dairy and Lactose Intolerants Diabetic Recipes for One and Two Bewertung: 3 von 5 Sternen3/5Diabetic Cooking for One and Two Bewertung: 3 von 5 Sternen3/5High Blood Pressure: Natural Self-help for Hypertension, including 60 recipes Bewertung: 0 von 5 Sternen0 BewertungenHistamine Intolerance: The Cookbook Bewertung: 0 von 5 Sternen0 BewertungenThe Everyday Wheat-Free and Gluten-Free Cookbook: Recipes for Coeliacs & Wheat Intolerants Bewertung: 0 von 5 Sternen0 Bewertungen