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Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy Paperback – October 26, 2010


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Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy + Nearly Normal Cooking For Gluten-Free Eating: A Fresh Approach to Cooking and Living Without Wheat or Gluten + The First Year: Celiac Disease and Living Gluten-Free: An Essential Guide for the Newly Diagnosed
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Product Details

  • Paperback: 280 pages
  • Publisher: Da Capo Lifelong Books; 1 Original edition (October 26, 2010)
  • Language: English
  • ISBN-10: 0738213950
  • ISBN-13: 978-0738213958
  • Product Dimensions: 9 x 6.9 x 0.9 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #611,434 in Books (See Top 100 in Books)

Editorial Reviews

Review

Technorati.com, 10/27/10
Free for All Cooking is a must-have for those who can’t eat everything, and those who cook for them.”

Glutenfreeville.com, 10/31/10
“[A] versatile cookbook…Offers delicious gluten-free recipes that can also be made free of many major allergen ingredients—dairy, nuts, soy, eggs and more—to fit your unique dietary requirements.”
 
“Stuff I Like” blog, 11/7/10
“Whether you are figuring out the tricky aspects of baking with gluten-free flours, or wondering what to replace eggs and dairy products with, you’ll find essential help in this comprehensive volume.”

Tucson Citizen “What’s Cooking” blog, 11/18/10
“This is an excellent cookbook, even if you don’t have an allergy sufferer in the family.”

Curled Up with a Good Book
“Parents of children with allergies will particularly love this cookbook. With classic kid-loved recipes such as chocolate chip cookies, fudge and hamburger and hotdog buns, you will be the hero once you master making these items…Its easy-to-follow instructions and helpful brand recommendations mean that even novice cooks can prepare yummy allergy-free foods. If you or someone you love has to cope with the challenge of cooking with allergy restrictions, Free for All Cooking is a must have to your (or their) cookbook collection.”
 
Living Without, February/March 2011
“Neatly organized, simply explained, Shepard makes tasty comfort food safe for almost anyone.”

Cybelepascal.com, 1/13/11
“A homey collection of recipes…The Ingredients and Substitutions section is comprehensive and written in friendly, approachable language that even a brand new allergy-free cook can access. Of particular note, is the section titled ‘Baking Notes,’ chock-full of handy practical advice that comes from many years of expertise in the kitchen.”

Midwest Book Review, February 2011
“Any allergy-free culinary library should have this.”

Gluten Intolerance Group magazine, Spring 2011
“Shepard is one of the big names in gluten-free baking…Readers—especially those with multiple food allergies—are in for a treat with this book.”

Denver Post, 12/14
“Solid cookbooks for those avoiding the protein common to wheat, rye and barley (and fairly common in most processed foods) are still a mere trickle—and many of them focus on baked goods and breads. Not so in Jules E. Dowler Shepard's Free For All Cooking, which has a thick section on main dishes and vegetable sides. The book also caters to those not only avoiding gluten, but also dairy, nuts, soy, or eggs. For example, Dowler Shepard has a dozen formulas for egg substitutes—and then suggests which will work best in each recipe. Fish sticks? Check. Soft pretzels? Done. She's got holiday cooking covered, too.”

 

About the Author

Jules E. Dowler Shepard has written two books on living with celiac disease and teaches gluten free cooking classes around the country. She contributes to Celiac.com and lives in Cantonville, Maryland.

Alessio Fasano, MD, is director of the University of Maryland’s Center for Celiac Research.


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Customer Reviews

I tabbed my copy from the library book so much that I finally had to buy it!
Amazon Customer
If you enjoy gluten-free baking odds are you have at least heard of if not tried and loved Jules Gluten Free Flour and baking mixes.
NFCA
I highly recommend "Free for All Cooking" to my patients and to anyone who has a reaction to dairy, gluten, eggs, soy and/or nuts.
Dr. Stephen Wangen

Most Helpful Customer Reviews

29 of 30 people found the following review helpful By Dr. Stephen Wangen on December 12, 2010
Format: Paperback
A big "Thank you" to Jules for writing this cookbook, and then for having the courage to give it a title that represents the content. As a physician who specializes in food allergies and intolerances I know that many, many people have reactions to multiple foods, and I see more every day. Gluten is getting all of the attention, but the other foods are just as important. There are very few cookbooks available to people with multiple food reactions. I was thrilled when I learned that Jules, an accomplished gluten free author, had broadened her scope and written this book.

I highly recommend "Free for All Cooking" to my patients and to anyone who has a reaction to dairy, gluten, eggs, soy and/or nuts. I do not think that you will be disappointed.

Dr. Stephen Wangen, Author of
Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance. and The Irritable Bowel Syndrome Solution: How It's Cured at the IBS Treatment Center
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32 of 36 people found the following review helpful By Shopper Mom on May 15, 2011
Format: Paperback Verified Purchase
I really wanted to like this book! I can't have soy, dairy or eggs, so the idea of a book with substitutions to suit everyone's needs sounded great. But I made the lemon poppyseed muffins and they came out dense, chewy and really lacking lemon flavor. I've been using Cybele Pascal's cookbooks and hers seems to have a much better flour blend, and all the recipes are truly allergen-free. The baked goods in her books taste like regular bakery items, and my family never noticed a difference. But these are like the GF baking mixes from the store-gummy and heavy. Some of the main meal ideas sound good, but things like lentil soup and guacamole really are no-brainers when it comes to allergen-free cooking, so I didn't need more of the same recipes. Also, not all of the recipes can be modified for all the allergens. Some of the substitutions for dairy call for soy-based products. If your issue is just gluten and dairy OR eggs OR soy, you may have better luck. Great idea, but this one didn't really work for me.
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12 of 12 people found the following review helpful By bellkcamp on December 21, 2010
Format: Paperback Verified Purchase
I bought this book after buying Jules Gluten Free Flour and enjoying it. I am so glad I made this purchase!! This cookbook has so many wonderful recipes for items I never thought I would be able to make again. Cakes, Cookies, Mac n cheese, pie crust, pizza crust, lots of different types of bread. The list could go on and on. An excellent purchase.
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11 of 11 people found the following review helpful By Sara J. Lutz on July 20, 2011
Format: Paperback
There are tons of wonderful things to love about this book - the flour mix is excellent (I'm in love with buckwheat flour, and was thrilled to finally find a good mix that utilizes this under-appreciated gluten-free grain!) the recipes wonderful, the style is friendly but authoritative. ALL just wonderful and good enough reasons to suggest to all my fellow celiacs to get a copy.

But what REALLY sets it apart and knocks the ball out of the park comes in the chapter before a single recipe (Well. Okay. The flour mix recipe is first, but beyond that) in the section entitled "Ingredients and Substitutions". LOTS of allergy-based cookbooks will rattle off lists of substitution options for eggs and dairy. Sometimes they will give you more than a dozen "If you can have this, you could use that" at the beginning of the books - what makes this book so brilliant? Once she gives you the list (for example) of 12 different Egg options... she outlines which option works best in what type of recipe... and WHY. And, as you progress through the book, each recipe gives you multiple options. This is something that has made me crazy in so many other cookbooks. Yes - you CAN substitute applesauce for eggs in some recipes... but it's likely a better option in say brownies than in piecrust! She also gives substitutes for items a lot of folks overlook - as well as how to make correct swaps for texture as well as taste. Can't have nutty but still want that nutty texture? Grind seeds or even corn chips. Want the nutty background taste? She goes beyond just seed butters and talks about using flaxmeal or even maple syrup. For just the substitution information this cookbook would be a homerun - but the recipes are really great too.
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12 of 13 people found the following review helpful By NFCA on December 16, 2010
Format: Paperback
If you enjoy gluten-free baking odds are you have at least heard of if not tried and loved Jules Gluten Free Flour and baking mixes. If you haven't heard of Jules gluten-free you might want to check out to learn more.

In addition to starting a successful gluten-free flour company, the founder of Jules Gluten Free, Jules E. Dowler Shepard is also a successful author. Her first two books "The First Year: Celiac disease and living Gluten-free", a reference guide for the newly diagnosed and "Nearly Normal Cooking for Gluten-Free Eating", a very popular cooking book were not only informative but enjoyable and easy to digest (pun intended). Jules has once again published another must have cook book. In her newest cookbook "Free for All Cooking", Jules takes on the fact that most people on a gf diet suffer from other food allergies and intolerance.

"Free for All Cooking" is filled with 150 easy and delicious gluten-free recipes that are also allergy-friendly. Along with the recipes, this cook book is filled with tips and information that everyone from the newly diagnosed to gluten-free baking pros will find useful. Part one of "Free for All Cooking" is dedicated to the essentials of gluten-free cooking. Included in this section are a basic guide to ingredients and an extremely helpful substitution guide.

Part two is packed with delicious recipes. Many of these recipes were created by Jules over the years for her loyal newsletter readers and other members of the gluten-free community who not only suffered from celiac disease or gluten intolerance but also had many other diet restrictions. This section includes recipes for breakfast, lunch, and dinner along with the much desired extras that can be enjoyed between or with many of these meals.
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