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Cooking for Special Diets provides the skills and techniques needed to address special diets while providing healthy, wholesome meals for consumers or guests. This text teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs. Cooking for Special Diets explains the wide range of dietary challenges of which chefs should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, food allergies, and more. Introductory chapters cover general nutrition information, healthy ingredients, and substitutions Subsequent chapters provide recipes for a wide range of dietary concerns, from vegetarian, vegan, and low-fat meals to delectable entrees that are gluten-, lactose-, or sugar-free. Cooking for Special Diets provides chefs with an arsenal of recipes that are healthy, versatile, and always delicious.