How to Cook for Crohn's and Colitis: More Than 200 Healthy, Delicious Recipes the Whole Family Will Love (Paperback)

by Brenda Roscher (Author)
Key Phrases: pita chips, pan gravy, lite sour cream, Miracle Whip, Old Bay, New York (more...)

Editorial Reviews

Product Description
How to Cook for Crohn's and Colitis is a cookbook for anyone who suffers from inflammatory bowel disease (IBD, not to be confused with irritable bowel syndrome) or cooks for someone who has the disease. While there is no known cure for Crohn's disease or ulcerative colitis, their symptoms can be controlled in part by following the dietary guidelines of the American Dietetic Association and those outlined in Dr. Fred Saibil's Crohn's Disease and Ulcerative Colitis: Everything You Need to Know and by other experts.
Brenda Roscher provides sound nutritional advice and outlines the unique dietary needs of people with IBD, showing how to incorporate this information to make healthy choices about which foods to eat.
The recipes in How to Cook for Crohn's and Colitis are designed for the home cook, with easy-to-understand directions and ingredients found in local grocery stores. Because they are simple, many of the recipes can be prepared quickly, which makes them convenient for busy cooks. Finally, the recipes are designed with families in mind, to create meals that everyone can enjoy.
How to Cook for Crohn's and Colitis also contains informative sidebars on such topics as: Tips on Dining Out, Organic vs. Non-Organic Foods, How to Read a Nutrition Label, Kneading Bread Dough, and Tips on Skimming Fat from Broth. It also contains a reading list for anyone who wants to learn more about IBD and nutrition, plus a comprehensive index.
The recipes are organized into the following categories: appetizers, chili-chowders-soups, salads and salad dressings, sandwiches, breads savory and sweet, beef and pork, poultry, fish and seafood, past and sauces, side dishes, condiments and sweets.

About the Author
Brenda Roscher was diagnosed with Crohn's disease in 2001. A graduate of the State University of New York at Oswego and Jefferson Community College, she has worked in the restaurant industry for twenty-five years as a cook and restaurant manager. She lives near Myrtle Beach, South Carolina.

Product Details

• Paperback: 272 pages
• Publisher: Cumberland House Publishing (August 1, 2007)
• Language: English
• ISBN-10: 1581825927
• ISBN-13: 978-1581825923
• Product Dimensions: 8.9 x 7 x 0.6 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #23,642 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 17 people found the following review helpful:

2.0 out of 5 stars More like a standard cookbook than one for Crohn's and Colitis, November 5, 2007

By	Alicia - See all my reviews

If you have active Crohn's or Colitis, approach these recipes with caution. I follow a low-residue diet to minimize pain due to inflammation and I expected this book to be more tailored to those kinds of concerns. As I flipped through it for the first time, I was disappointed by the number of recipes that called for beans, onions, celery, salad greens and other high-fiber vegetables and fruits that are difficult for many people with IBD to digest. I can pick up any cookbook and adapt it for IBD, but I was hoping to be able to prepare and eat most of the dishes in this book without having to worry so much about altering them.

To the author's credit, the recipes look very tasty for those who can eat them and they are easy to follow. The information at the beginning of the book is helpful for the uninitiated or new learner. But ultimately, this is the sort of cookbook I would hope to use while in remission and does not seem particularly suited to Crohn's and Colitis.

12 of 13 people found the following review helpful:

5.0 out of 5 stars Recipes with adjustments for IBD, November 19, 2007

By	Reader Views "www.readerviews.com" (Austin, Texas) - See all my reviews

Reviewed by Irene Watson for Reader Views (11/07)

Brenda Roscher's book is certainly one of the best on the market for anyone with IBD (inflammatory bowel disease) and their families. We often think anyone with IBD can't eat "normal" food and separate cooking for them is essential. This is not the case, and Roscher certainly proves it.

The beginning of the book gives a brief outline of the diseases as well as causes, diagnosis and nutritional facts. The sidebars contain informative tips. The remainder of the book delves into delicious and healthy recipes anyone can enjoy.

Being a muffin fan, the first recipe I tried was Blueberry Muffins. The recipe calls for ¼ cup 2% milk or soy milk. I used almond milk as a substitute and it worked great. The muffins are very moist and I would assume it's because of the apple sauce.

I was pleased to see a recipe for Homemade Sausage. Store purchased sausage, whether Farmers, Italian, or Breakfast is extremely high in fat, and often with preservatives. Roscher provides recipes for all three types of sausage. I tried the Breakfast Sausage and we loved it. Roscher suggests ground pork loin which is very low in fat and the seasonings were perfect.

There are many other recipes that I will be trying from "How to Cook for Crohn's and Colitis." Roscher's exceptional book is concise, easy to read, and fitting for anyone with a busy life. Skimming through the recipes it looks like the ingredients would be found in anyone's pantry and certainly at any local grocery store.

7 of 7 people found the following review helpful:

1.0 out of 5 stars Title is a misnomer!, March 21, 2009

By	SuzzyM "nyc_mom" (New York, NY United States) - See all my reviews

DO NOT BUY THIS BOOK. It is terrible, and completely not as advertised. The title led me to think that this was a book of recipes for those suffering flareups of Crohn's or ulcerative colitis. However, most of the recipes have ingredients that are NOT good for IBD patients at least during flare-ups. Red meat, frying, spices and insoluble fiber are spread throughout these recipes and anyone who knows anything about this knows that these are not advised. Maybe these things work for you Brenda, and that's great, but they don't work for everyone and at a minimum, your book does not really give full disclosure on this. I would suggest that the next edition have a better more accurate title and better disclaimers on the individual to individual variation in ability to tolerate the types of food ingredients I have noted here.

For a really GOOD book for IBD patients, I'd refer you all to What to Eat with IBD by Tracie Dalessandro, MS, RD, CDN. She really gets it right.

Happy eating and recovery all.