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69 of 69 people found the following review helpful
on June 4, 2001
I thought this book had some good recipes, however, I found that it was not appropriate for the food allergies that my son has. Some of the recipes have soy, egg or nut in them and all of these I must avoid for my son. If you are able to have these items then you may enjoy this book, however, if you are looking for a cookbook that offers alternatives to these allergens then you are better off seeking out another book.
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31 of 31 people found the following review helpful
on June 2, 2001
This was the first book I got after finding out my son has multiple food allergies. It was a great help in learning to use all the different types of flours in baking and breadmaking. It was full of helpful information for substitutions in recipes, and every recipe in her book has a list of variations that can be used with that recipe in case you can't use it exactly as is. It also has examples of how to create new recipes from your old recipes using foods you aren't allergic to. I was so overwhelmed when I first found out my son was allergic to dozens of foods. I didn't think I'd ever learn to cook for him, but with the things I learned in this book I'm feeling much more hopeful and confident. As far as the main dish recipes in this book I haven't found much I thought my son would try. But, I learned so much about the basics that I can modify most of our old favorites now and we hardly notice the difference.
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17 of 17 people found the following review helpful
on January 10, 2000
This book provides so many choices to those of us with food sensitivities. My 5 year old and I particuliarly enjoy the buckwheat pancakes and savory crackers. We are grateful to the author for providing substitutions and options. The only difficulty we have found is that many of the baked goods are quite dense. I would love to find out an appropriate remedy to that problem. I recommend this book to those families just starting out the discovery process. Test out the recipes and have fun.
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25 of 27 people found the following review helpful
on December 20, 2005
This book is an excellent one for baking if your child has an allergy to wheat. My child cannot tolerate kamut and spelt, which the author uses often, but the author almost always gives a list of 4 or 5 different flours that will also work with each recipe. And, she will make note, for example, if more or less liquid is called for if you use a different flour. If an egg is called for, she'll also give you a substitute. Very thorough. I've read a bazillion food allergy cookbooks, and this one by far is the most flexible.
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33 of 37 people found the following review helpful
on May 20, 1999
I was looking for gluten free recipes, and was seriously disappointed by this book. Although there are a few gluten free recipes, there is nothing that can't be obtained elsewhere. For those seeking gluten free recipes, I recommend Special Diet Solutions by Carol Fenster, or any of the books by Bette Hagman. There are too many oats, spelt, teff and kamut in this book!
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14 of 14 people found the following review helpful
on April 21, 1999
Fabulous! This is a book for every beginner like me in dealing with food allergies. I found the substitution charts extremely helpful. The book includes info on different kinds of foods to avoid and what substitutions are safe. The rotation diet was covered as well. This book gave me the encouragement to get started in facing the overwelming problem of my food allergies. I would recommend this book to anyone, who like me, didn't know where to start in conquering this problem.
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11 of 11 people found the following review helpful
on November 10, 1998
I purchased this book from Amazon because of the description. I had my daughter (17yrs old) tested in the UK. She has wheat, egg and apple sensitivities to name a few of the 14. In Hong Kong I had no idea where to start and like most teenagers she loves pastas, pizzas and white bread. I have read the book avidly and it is very informative (especially rotatating grains and sections on wheat alternatives). I have had the book less than 24 hrs and have a shopping list already. I can't wait to try the recipes on my daughter who is willing to try but like most teenagers unwilling to do anything about it! It's still got to be pizza and white bread though. I will recommend it to other people and my local health food store.
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15 of 17 people found the following review helpful
on July 13, 2005
I like this book, it's a little much in some cases, but generally worth the price. The one problem that I do have with it is that she has recipes that contain spelt and kamut flour. My daughter is allergic to wheat so spelt and kamut are not an option for us. The other issue I have with the book is that I never seem to have all the ingredients in my cupboards that she uses. I'm in a constant battle to keep things at hand with this one. However I do feel that the author has cooked these dishes, and eaten them herself and for the most part they do work. Which is not always the case in the allergy recipe world.
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14 of 16 people found the following review helpful
on March 28, 2001
This book looked very promising at first look. There are so many recipies, and when it arrived I was so excited at the possililty of preparing and cooking so many different foods. I soon found however that alot of the baking and recipes involved using pecans and other nuts and seeds as replacements for thickeners and flour. This was very dissapointing considering I am allergic to all nuts and legumes and large seeds. I found it surprizing too, since allergies to nut and legumes (peanuts are included in the legumes category) are very common. Since I don't eat dairy as well, I was looking for a book that had recipies I could use. I was dissapointed.
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10 of 11 people found the following review helpful
on March 28, 2001
This book looked very promising at first look. There are so many recipies, and when it arrived I was so excited at the possililty of preparing and cooking so many different foods. I soon found however that alot of the baking and recipes involved using pecans and other nuts and seeds as replacements for thickeners and flour. This was very dissapointing considering I am allergic to all nuts and legumes and large seeds. I found it surprizing too, since allergies to nut and legumes (peanuts are included in the legumes category) are very common. Since I don't eat dairy as well, I was looking for a book that had recipies I could use. I was dissapointed.
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