Synopses & Reviews
People suffering from irritable bowel syndrome (IBS) and coeliac disease are not being 'fussy eaters'-they have a medical condition that requires them to avoid certain foods. However, this shouldn't mean that they miss out on the fun of cooking or the enjoyment of eating in a restaurant. Nor does it mean they have to eat the same old thing everyday. Spencer Clements uses his chef's knowledge to create superb recipes for everyone-from the home cook to the restaurant chef-recipes that not only meet the criteria of being gluten-free and suitable for IBS sufferers but recipes you wouldn't be surprised to see on the tables of top restaurants around the world. Spencer lectures at TAFE in Australia and his recipes are easy to follow and full of helpful tips. This is not a cookbook that patronises the reader; the recipes are of a high standard and show that going gluten-free doesn't have to mean compromising on the taste or richness of one of life's pleasures-eating
People suffering from IBS and celiac disease shouldn't have to miss out on the fun of cooking or eating delicious meals. Spencer Clements uses his chef's knowledge to create superb recipes that are gluten-free and suitable for IBS sufferers. These recipes are easy to follow and full of helpful tips like what foods to avoid and shortcuts for the home cook. Edible for Irritable shows that going gluten-free does not have to mean compromising on the taste or richness of one of life's pleasures-eating!
About the Author
Spencer Clements worked closely with the Mathis group by running Chocolate Budda and successfully opened Lower House at Melbourne's Federation Square. He worked as a chef consultant to open Lamar's in South Melbourne for Michael and Victoria Lambie and Pam Lamar. From this he gained great love of a modern spin on the classic dishes. Diagnosed with IBS in his thirties, Spencer has developed a website and business called 'Edible for the Irritable', which targets sufferers of wheat allergies and IBS. Spencer conducts his gluten-free cooking classes at some of Melbourne's leading technical and further educational (TAFE) institutions and is a culinary teacher.