Culinary Updates for Let’s Eat Out! First Edition

To ensure that you have the most current information for safe gluten-free eating, we offer free online cuisine updates for our award-winning first edition book series - Let’s Eat Out!.

It should be noted that since the content is focus-group driven and quality assurance tested, there are minimal updates for the first edition of Let’s Eat Out!.

At the same time, new research is released, enhanced products are developed, additional cultural differences are identified and more non-traditional culinary practices are discovered across the globe.

Therefore, the following updates will keep you as informed as possible about ingredients, food preparation and ethnic restaurant cuisine dishes. These need to be considered to ensure safe eating anywhere.

UPDATES ARE INCLUDED IN THE ENHANCED 2011 BOOK EDITION

Marketplace Updates

• Blue Cheese no longer contains gluten and is safe for celiacs / coeliacs.
• Stocks & broths for all cuisine types may now be made from gluten and allergen-free packaged mixes. Therefore, across all cuisines, ensure stocks and broths are made fresh or from gluten and allergen-free mixes and not made from packaged bouillon that may contain gluten and other allergens.
• In some countries such as Australia and New Zealand, import products need to comply with FZANZ food labeling regulations.

Cuisine Specific Non-Traditional Culinary Practices

For the almost 200 menu items detailing hundreds of ingredients in the book, the following represent additional non-traditional culinary practices that we have uncovered throughout the world for the specific dishes based upon cuisine.

American Steak & Seafood Cuisine

• Hamburger – May contain soy from ketchup
• Grilled Chicken Breast – May contain dairy from milk in marinade
• Asparagus, Broccoli and Green Beans - May contain shellfish from steamer
• Mashed Potatoes – May contain peanuts from artificial mashed potato mix
• Flourless Chocolate Torte – Ensure no wheat flour as dusting in pan
• Sorbet – May contain dairy from whey stabilizer

French Cuisine

• Steak Tartare (Beef Tartar) – May contain corn, dairy, eggs, gluten, peanuts and tree nuts from bread crumbs
• Haricots Verts (French Green Beans) – May contain shellfish from steamer
• Les Sorbets (Sorbet) - May contain dairy from whey stabilizer

Italian Cuisine

• Carpaccio di Manzo -Ensure no gluten containing garnish
• Prosciutto e Melone (Cured Ham and Melon) -May contain dairy from prosciutto

Mexican Cuisine

• Ensalada (House Salad) – Ensure no wheat tortilla chips as garnish
• Helados (Sorbet) – May contain dairy from whey stabilizer

Thai Cuisine

• Tropical Fruit Sorbets – May contain dairy from whey stabilizer

Non-Traditional Culinary Practices Across Cuisines

The following are additional non-traditional culinary practices to be aware of for the associated cuisines.

Ensure clean water is used to cook rice in the following rice dishes:

• Chinese Cuisine – Rice dishes
• Italian Cuisine – Italian Specialties
• Mexican Cuisine – Rice dishes
• Thai Cuisine – Rice dishes

The following desserts may contain dairy, eggs, gluten, peanuts, soy and tree nuts from cookie/biscuit:

• American Steak & Seafood Cuisine – Chocolate Mousse, Crème Brulèe (Baked Custard), Fresh Berries with Whipped Cream and Ice Cream
• Chinese and Thai Cuisines – Fresh Tropical Fruits
• French Cuisine – Crème Brulèe (Baked Custard), Fruits á la Créme (Fresh Fruit with Cream) and Mousse au Chocolat (Chocolate Mousse)
• Italian Cuisine – Zabaglione (Italian Custard)
• Mexican Cuisine – Helados (Ice Cream, Sherbet or Sorbet)

The following dishes may contain corn, dairy, eggs, gluten, peanuts, soy and tree nuts from croutons:

• American Steak & Seafood Cuisine – Bisque (Cream Soup), Chopped Salad, Cobb Salad and Mixed Green Salad
• French Cuisine – Bisque (Cream Soup), Mesclun de Salade (Mixed Green Salad), Salade Niçoise (Nice Style Salad) and Bouillabaisse (Seafood Stew)
• Italian Cuisine – Gazpaccio

The following dishes may contain dairy, eggs, fish and shellfish from oil used for frying:

• American Steak & Seafood Cuisine – Hamburger and French Fried Potatoes / Chips
• French Cuisine – Steak Frites (Steak and French Fried Potatoes / Chips), Moules Frites (Mussels and French Fried Potatoes / Chips) and Pommes Frites (French Fried Potatoes / Chips)

The following dishes may contain corn and soy from cheese:

• American Steak & Seafood – Cobb Salad and Mixed Green Salad
• Mexican Cuisine – Chile con Queso (Chili Cheese Dip), Queso Fundido (Cheese Dip), Sopa Azteca (Lime Chicken Soup), Taco Salad, Egg Dishes, Antojos (Mexican Specialties) and Meat, Chicken & Turkey Dishes

Varying Terminology Across Geographic Regions

• The beginning course of a meal can be called starters, appetizers and entrees.
• The primary dish for restaurant guests may be called dishes, entrees, mains, main dishes or main courses.
• The accompaniment of a meal can be called sides or side dishes.
• Cookies and biscuits have the same meaning depending upon the geographic location (eg cookies in US and biscuits in the UK).
• Chips are potato chips in the US and French fried potatoes in other parts of the world.

To share any culinary practices that you’ve discovered while eating out gluten and allergen free,
Contact Us and tell us about your experiences. We’d love to hear from you!