Cooking Free: 220 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities

Cooking Free: 220 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities

by Carol Fenster
     
 

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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

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Overview

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, entrées, and desserts.

Editorial Reviews

Library Journal
According to Fenster (Wheat-Free Recipes and Menus), 11 million Americans have some type of food allergy. As a nutritionist and someone who is gluten-intolerant herself, she is qualified to tackle the subject. Most of the recipes featured here are not only gluten-free but also omit egg, dairy, and sugar, as many people, she notes, have allergies to multiple foods. These varied and appealing dishes include breakfast items, breads, appetizers, entr es, and desserts, as well as seasoning mixes, bread crumbs, and sauces. Typically, the recipes contain only a few if any special ingredients, and an appendix lists sources for out-of-the-ordinary items, e.g., xanthan gum, which improves the texture of baked gluten-free goods. Other appendixes provide information on various flour, egg, dairy, and sugar substitutes; lists of common foods that may be sources of these allergens; a glossary; and a list of resource groups for those with food allergies. A good choice overall, especially for larger cookery collections or where there is interest.-Susan Hurst, Miami Univ. of Ohio Libs., Oxford Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9781583332153
Publisher:
Penguin Publishing Group
Publication date:
09/22/2005
Pages:
336
Sales rank:
938,617
Product dimensions:
7.65(w) x 9.21(h) x 0.92(d)
Age Range:
18 - 14 Years

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