Olive Oil, Garlic & Parsley: Dairy- and Egg-free Cooking for Pleasure with over 200 Recipes

by Sue Lermon Buy direct from us via Paypal with a credit card (you don’t need a PayPal account to do this). The book is also available on Amazon (where you can take a look inside) and as a Kindle version. You can also ask your local bookshop to order it. It is stocked by, and can be ordered from, Skylark books in the UK.

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Olive Oil, Garlic & Parsley is a new cookbook that maintains the traditions of the great postwar cookery authors, with recipes that naturally contain no lactose ingredients. The book does not resort to soya or other milk substitutes, making excellent dairy-free food a positive option for the lactose-intolerant and their companions, family and friends. If you have been advised to avoid or limit your intake of dairy products or eggs, this book is a great way of doing so!

Olive oil, a classic foundation of Mediterranean food, is the basis for many of these dishes, and is perhaps the perfect medium for combining healthy eating and pleasure, giving lighter, tastier, more digestible food. It is not extravagant to cook with olive oil – a litre of olive oil costs almost exactly the same as a kilo of butter and its comparative health benefits are held to be many.

Olive Oil, Garlic & Parsley offers over 200 delicious, healthy, everyday, non-dairy recipes, embracing cuisines as varied as Mexican, Italian, Indian, American, French, English, and Arab, for the lactose-intolerant and others to savour. No boring special diet – just good food! Every recipe in this volume has been tried and refined by the author and her family, two of whom are dairy-intolerant. This book is a must-have for any good cook.

“A collection of seriously good recipes for anyone who needs to avoid dairy and eggs”
The Bookseller Food and Drink Category Preview, February 2011.

Paperback, A5, 164 pages, 216 recipes, GBP 14.99 / GBP 9.74 on the web, December 2010, ISBN 978-1-901761-08-5

Sue Lermon has lived in London and France, working in publishing and journalism. She translated from the French and adapted Cuisine du Terroir: The Lost Domain of French Cooking (Blenheim House Books, Deal, 1987; Corgi Books, London, 1988). She has cooked dairy-free for her family for many years.