When I first encountered Dr. Wallach's food recommendations, I believed it was impossible to cook that way. In the food industry, oil and gluten are ubiquitous.
Fortunately, I was wrong, and in the last two years we have recreated every dish I can think of without the forbidden ingredients.
We have gone back to the basics of cooking and we have fit Dr. Wallach's recommendations into all of the cooking methods I was taught in chef school.
I have done my best to include as many variations of traditional recipes, so this book should be able to feed a family a huge variety of healthy food that also tastes good and retains the textures we know and love.