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The Autism Cookbook: 101 Gluten-Free and Dairy-Free Recipes Hardcover – April 21, 2010

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Editorial Reviews


“A wonderful cookbook!” (Pat Battle, weekend co-anchor - WNBC-TV (New York City))

About the Author

Susan K. Delaine is an author, mother, and autism spokesperson. She has appeared on ABC News, Better Mornings Atlanta, NBC-30s Health and Wellness Festival, CBS Eyewitness News Live, and Fox 5’s Good Day Atlanta. Her recipes and her story have been profiled in Real Simple, Black Health, Fayette Woman, and the Fayette Neighbor.

Dr. Peter J. Bauth, DC, LCP, is a Chiropractor focusing on Facilitated Stress Release. With a heavy concentration on nutrition and mind/body therapies in school and seminars, Dr. Bauth is part of a comprehensive health clinic based on the idea that the body can heal itself provided the tools.

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Product Details

  • Hardcover: 256 pages
  • Publisher: Skyhorse Publishing (April 21, 2010)
  • Language: English
  • ISBN-10: 1616080191
  • ISBN-13: 978-1616080198
  • Product Dimensions: 7.5 x 7.9 x 7.5 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 2.6 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #1,077,120 in Books (See Top 100 in Books)

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Customer Reviews

2.6 out of 5 stars

Most Helpful Customer Reviews

105 of 108 people found the following review helpful By GF/CF Mom of 3 on July 1, 2010
Format: Hardcover Verified Purchase
First of all, I've been baking gluten/casein/egg free for almost 3 years now so I'm pretty familiar with the process. I'm always excited to try new recipes and usually consider cookbooks like this one a great starting off point for developing new recipes. I'm usually a pretty good judge of whether or not a GF recipe will even work before I try it so I generally read through a book like this one before getting started.

Within minutes of browsing this cookbook I found myself with questions. The two biggest ones- Did anyone bother to proofread this at all? and Why are the pictures next to each recipe obviously NOT real pictures of the completed recipe? For example, the yummy looking chicken nuggets pictured obviously have gluten in them. And a quick google search for "chicken nuggets and fries" reveals that this picture is simply a stock picture available for purchase.

Almost every recipe in this cookbook has glaring errors. The brownie recipe does not list any flour, but instructions say "combine flour, cocoa, baking powder" etc. Several recipes say things like "bake for 30 minutes" but give no temp in the instructions. The turkey turnovers say to cut dough into "2 inch squares" but later you are supposed to put filling on those squares, fold over, and crimp edges. Let me be the first to tell you, that isn't going to happen with a 2 inch square. After you suffer through that frustration you are supposed to bake your itty bitty turnovers for 20-30 minutes at an unspecified temperature. All this is assuming that you even managed to turn out a gluten-free dough using only one flour (buckwheat) and kneading it for 5 minutes (no, I didn't try it, but I can tell you what will happen if you do).
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35 of 35 people found the following review helpful By laszlo novak on August 3, 2010
Format: Hardcover Verified Purchase
I agree with a previous poster that this book must have not been proof read. For example~

Brownie Bites~ Does not call for flour of any kind in the ingredients list but does in the instructions.
Hamburger Pie~ Has no oven temp.
Maple-Glazed Chicken Legs~ Has no oven temp
Meatballs with sweet glaze~ Has no oven temp
Pumpkin Seed &Apple Stuffed Chicken ~ No oven temp
Sweet Potato fries~ has no oven temp
Cardamom Zucchini bread~has no oven temp
Chocolate Chip scones~No oven temp
Crusty Apple Cake~ No oven temp+ The instructions leave out a lot and are all over the place.
Deep Dish Apple or Peach Crisp~ Calls for cinnamon in the crumb topping in the instructions but not in the Ingrediants list.
Old Fashioned Shortbread cookies~No oven temp
Rocky trail mix bars~ No oven temp
Velvet Pudding~ Recipe does not match instructions or ingredients. It's a recipe for cupcakes not pudding.

Several of the pictures do not match the recipes either.
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27 of 27 people found the following review helpful By GFCF Mom on July 16, 2010
Format: Hardcover
My son has autism and we've been GFCF for over 3 years. I am well educated in the area of nutrition for children with autism and am very good at creating new dishes and baked goods that fit the GFCF diet. I'm always excited to try new recipes but this book was a huge disappointment.

First of all, there are many typos, missing information such as oven temps or ingredients and there is even a recipe under the wrong title and picture. There appears to have been no editing done.

The pictures in the book are very clearly not pictures of the actual recipes. There is a picture of a cupcake with "blueberry" frosting that is supposed to have been coloured with fresh blueberries. But the picture is very obviously of frosting coloured with food dye, there is no way there is one blueberry in that frosting picture. And there is no way those Chocolate Chip Scones in the picture were made with buckwheat flour. The fact that the author is using gluten and dairy filled stock photos is very deceptive because what you create from the recipe won't even come to close to resembling the picture. It's offensive that she is deceiving parents into thinking their end product will look like the photos.

There are a few good recipes in the main dishes and side dishes but otherwise they're very disappointing. Not to mention there are many that aren't even close to healthy. Many recipes are very heavy on oil. 1/2 a cup of oil in a broccoli salad seems excessive. And 1 1/2 cups of oil in a cupcake recipe is ridiculous. I know cupcakes are a treat but that much oil is just wrong.

Ms. Delaine also uses agave in almost everything and as another poster pointed out, the benefits of agave are suspect. The other option she uses is evaporated cane juice.
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12 of 13 people found the following review helpful By Jennifer Berryhill on July 7, 2010
Format: Kindle Edition Verified Purchase
Excited by the beautiful cover, but the reality was sad. I agree with the reviewer who said the pictures don't look like the actual recipes! Also, why so much buckwheat flour, especially by itself? Tried 2 of the "baking" recipes with very bad results. The banana bread was a disaster. No matter how long I baked it, it refused to set up in the middle.

And why does she use so much Agave Nectar? I've read so many articles lately about the dangerous levels of fructose (higher than high fructose corn syrup!) and the stress on the liver to metabolize it. It causes mineral depletion, liver inflammation, hardening of the arteries, insulin resistance, cardiovascular disease, and obesity. It's actually a highly processed ingredient that should not be in the diet of a food-sensitive child!

I thought that such a beautiful book, published in 2010 nontheless, would have more integrity with the food itself. I did make the sausage recipe on page 2 with good results, but it only called for dark meat poultry, sage, apple, and molasses. How can you go wrong with that?

Basically, I'm not cooking out of it again because the ingredients are expensive. I don't have time to wonder if something is actually going to work. Ignore the pictures! They look nothing like the food in the actual recipe. I guess I'm kind of mad.

By the way, I am GF, CF, SF, but we do not avoid eggs.

Don't waste your money.
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