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You need "Whats to Eat?"! Plumtree Press is pleased to present this comprehensive cookbook that offers solutions to the cooking and menu-planning dilemmas faced by those who must follow a dairy-, egg- and nut-free diet.
"Milk-, egg- and nut-free recipes dont have to be dull or strange," says author Linda Coss, and she proves it with this collection of recipes that are so tempting, youll forget theyre "allergy free." Here are irresistibly good recipes that can be enjoyed by everyone, whether they suffer from food allergies or not.
The chocolate chip cookie and chocolate frosting recipes are wonderful.
This cookbook provides REAL LIFE recipes that are easy to follow, and our entire family loves the new creations that are coming out of the kitchen.
The recipes are delicious and easy to prepare using "normal" ingredients that I can find at my supermarket.
Our grand-daughter is allergic to EGGS, PEANUTS AND PEANUT OIL.....This book is wonderful with recipes.
It has come in so handy.... Read more
This book is okay if all you have is milk, egg or nut allergies, but my family's got more than that, so I can't use the recipes in this book at all. I will send back. Sorry.Published 2 months ago by Steph Atkins
This book was so helpful when learning what to cook for my son with food allergies!!Published 3 months ago by Corrine Wozeniak
I bought this book to help my granddaughter she has two boys who have different allergies.It's hard to find things for them to eat that wont trigger their allergies.Published 7 months ago by janicehonyotski
This book will make a sick person healthy and happy, and maybe make you live longer than you should. OK?Published 10 months ago by Steve Robinson
I bought this and I wish I didn't. It's not like the other allergy cook books I have and harder to read.. It wasn't to helpful for my family and meal planning.Published 11 months ago by landk
My Grandson is allergic to many things, so my wife and I bought this book for my Daughter-in-law. She loved it, and found it very useful.Published 12 months ago by Michael P. Tresca