Let’s Eat Out with Celiac / Coeliac and Food Allergies! is a first-of-its-kind “how-to” book designed to address these considerations by providing an in-depth understanding about eating out and traveling with special dietary requirements for reader audiences such as: 1. Individuals managing celiac / coeliac disease, food allergies and other special diets 2. Family, friends, schoolmates and business colleagues supporting those living gluten & allergen-free lifestyles 3. Industry professionals from restaurants, food service and hospitality serving individuals on special diets 4. Healthcare practitioners advising and counseling individuals impacted by dietary considerations The book facilitates safe eating experiences by empowering individuals and businesses alike with detailed knowledge about common food allergens such as corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat. Focused on ingredients, food preparation techniques, hidden allergens, cross-contamination and travel, this book can be used as a daily resource, a reference guide, an educational tool and/or a training manual depending upon your specific perspective. This award-winning book series provides easy-to-use resources that are succinct and flexible to meet the various readers’ needs. The scope of the book is the result of years of extensive global market research, consultations, analysis and personal experiences. The content approach and structure are based upon focus group testing/feedback by hundreds of individuals impacted by gluten and allergen-free diets, in-depth hospitality industry assessments and proven results with safe eating experiences worldwide. The majority of the book content encompasses seven international cuisines which can be found in many cities and countries around the world. This innovative initiative focuses on what can be safely eaten when ordering meals in restaurants based upon a “cuisine-specific” approach. Each cuisine details suggested dishes, meal descriptions and potential food allergen considerations. To determine the 175-plus menu items provided in these chapters, thousands of menus and recipes from all over the world were researched to identify which items were most commonly found in each cuisine. Once established, each was then reviewed to determine which had the highest likelihood of being gluten and wheat-free. The selection was further narrowed down by which dishes had the highest likelihood of not including the eight other food allergens including corn, dairy, eggs, fish, peanuts, shellfish, soy and tree nuts. Then, ingredients, food preparation techniques, hidden allergens and cross-contamination concerns were defined for each menu item. To ensure accuracy, rigorous quality assurance testing was also conducted with chefs, restaurants and culinary schools worldwide to confirm each of the descriptions, considerations and traditional/non-traditional culinary practices.Other sections of the book focus on additional eating out and travel guidelines including the proven guest and restaurant approach to safe eating experiences, the learning curve for special diets and the collaborative process. Snack, breakfast and beverage suggestions help individuals safely travel on-the-road with confidence and ease. Applicable checklists detailing considerations for airlines, snacks, hotels, cruise lines and foreign travel are also included for guests and travel providers.The book is organized in a manner that allows you to use the information in a number of different ways. As with any book, it can be read cover to cover as a reference guide or, if preferred, you can skip around by chapter depending upon what topics you are most interested in learning about. Each chapter stands on its own. It’s all about your needs, preferences and areas of concern.Armed with the critical questions to ask, appropriate knowledge and preparation checklists, guests have the opportunity and freedom to safely eat in any restaurant. At the same time, eating establishments can ensure that potentially problematic ingredients, preparation techniques and cross-contamination concerns are addressed when preparing and serving special diet guests.