Paperback; Published 9/22/2005; 304 Pages; ISBN 9781583332153
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Does wheat sensitivity keep you from eating hearty breads? Or lactose intolerance mean the end of ice cream? Not anymore! Nutrition expert Carol Fenster has spent years developing recipes free of the food allergens that wreak havoc on your health, but full of the flavors you love.
Because so many of the 6 to 7 million Americans with food allergies have sensitivities to more than just one food, Fenster has created dishes that remove five of the most common allergens-gluten, dairy, eggs, and sugar-providing one book full of delicious recipes for you and your entire family, no matter what your individual dietary needs.
Complete with tips on cooking without traditional ingredients and conversion tables that will show you how to substitute alternative ingredients in your own recipes, this book can help keep you healthy while allowing you to indulge in delectable breads, entries, and desserts.
I was disappointed in the recipees. They often had mulitple ingredients my grandaughter was allergic to. For instance: Nuts are a very common allergen in children. There is a recipee in this book to make rice milk. She adds 1/2 cashew butter!!! ( she does state it is optional, but never the less it is a ridiculous additive!) Also, when going through her ideas on making cakes, she states that eggs ( which my grand daughter is allergic) is for the texture of the cake. Soy can be substituted ( my grandaughter is allergic). Not one of her cakes utilizes baking soda and vinegar for rising.
anyway, her recipees contain multiple allergen foods and the title clearly states Cooking Free for people with multiple allergies and she gives not clear cut way for avoiding allergens when people have multiple allergies. I wasted my money and would not recommend the book to others. The title is a misnomer.
immediately helpful and opens doors for many restricted from a favorite food.
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