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Creative Cooking & Eating in a Garlic Free Zone

by Christine Sutton

A word from the author

Now, I really enjoy food. I love to cook and experiment with ingredients. I like garlic. I LOVE it – a lot. But sadly, it doesn’t love me. Just a little bit can send me running to the bathroom with stomach cramps, pain, bloating, gas, and diarrhoea. My body can’t handle garlic in any form—whole, crushed, sliced, diced, powdered, or crystallised. There are many others like me, some of whom who also can’t eat onions. The only way we can avoid getting sick is to steer clear of garlic and, often, onions too. Plus, many people simply don’t like garlic and choose not to include it in their meals.

Choosing between bland meals and feeling bloated is no choice at all, so I set out to find a way around our problem. Over the past 20+ years, I’ve discovered and tested garlic substitutes to give those who can’t eat garlic the opportunity to enjoy tasty and creative meals.

This book is a helpful resource for everyone who wants to cook delicious, flavourful food for themselves, their family, and friends, without using garlic.

In this book you will find;

• Garlic free recipes for basic stocks, condiments, sauces, curry pastes and dressings.
• 50+ garlic free recipes for popular dishes from Australian/British, Mediterranean, Middle Eastern, Asian and Indian cuisines
• Pantry items essential for these international cuisines
• Information about substitutes garlic that will add to the flavour and deliciousness of your food
• Where to find the substitutes
• Conversion tables from Australian to US and UK metric measures.

My aim in sharing this collection is to encourage everyone, from home cooks to renowned chefs, to be creative in cooking and eating great food, garlic free. 

We deserve wider choices than The Bland or The Bloating!

Here’s a sneak peek at some of the mouth-watering,
garlic free (GaF) deliciousness you’ll find inside.