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The Whole Foods Allergy Cookbook, 2nd Edition: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family Paperback – December 15, 2005


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The Whole Foods Allergy Cookbook, 2nd Edition: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family + Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame + The Allergen-Free Baker's Handbook
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Cooking Allergy Free
An invaluable guide for anyone cooking for the allergy plagued--or indeed any cook planning meals for sundry fad diets. Learn more

Product Details

  • Paperback: 240 pages
  • Publisher: Square One Publishers; 2 edition (December 15, 2005)
  • Language: English
  • ISBN-10: 1890612456
  • ISBN-13: 978-1890612450
  • Product Dimensions: 8 x 1.3 x 10 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (152 customer reviews)
  • Amazon Best Sellers Rank: #90,128 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Provides many easy-to-follow recipes and fresh menu ideas for food allergy sufferers and those on a restricted diet." -- Food Allergy News, 2005

Food allergies,...are becoming a major public health problem. There is an urgent need for a cookbook like this. -- Eric Chivian M.D. -- Director of the Center for Health and the Global Environment at Harvard Medical School

Offers real-life suggestions on how to adapt to the food-allergic lifestyle. Highly recommended for public libraries. --Library Journal, June, 2005

From the Publisher

Delicious, healthy and what a relief for those of us who cook for our children with food allergies! We are so glad to be publishing this book.

More About the Author

CYBELE PASCAL is the author of three bestselling cookbooks, Allergy-Free and Easy Cooking, The Allergen-Free Baker's Handbook and The Whole Foods Allergy Cookbook. She has appeared on The Martha Stewart Show, the Food Network, the Today show, Good Morning America Health, PBS, and NPR. She is a leading blogger in the field with an award-winning website, and lectures and teaches nationally. She is also the Food Editor of Allergic Living Magazine. Pascal serves as a Celebrity Ambassador Who Cares for FAAN (Food Allergy and Anaphylaxis Network) and is the founder and president of Cybele's Free-to-Eat, a line of gluten-free foods that are free of the top eight allergens. For more information, visit www.cybelepascal.com

Customer Reviews

The recipes are easy to make and taste good.
S. Godwin
The Whole Foods Allergy Cookbook has recipes that avoid these 7 allergens plus wheat.
Mom to Food Allergic Child
This book is one of the first I have purchased tho I have been gifted many.
Gideon Thompson

Most Helpful Customer Reviews

131 of 134 people found the following review helpful By A. Cameron on June 3, 2006
Format: Paperback
This cookbook was a very helpful addition to my library. I have tried 7 recipes so far and my husband and kids loved them all. I can't believe it! My 11-year-old has multiple food allergies and my 5-year-old's allergist suggested that we try to go organic because of some ADHD-type issues (possible allergies to food additives, pesticides or preservatives?) and this seems to be a perfect resource.

I like the juxtaposition of simple recipes for meat and potatoes types like my husband (meatloaf, swedish meatballs, coleslaw, chocolate cake, apple and cherry pie, mashed potatoes, cream soups, soft pretzels, shepherd's pie, chili, pot pie, banana bread, cornbread) with the more sophisticated recipes for things like osso bucco, chicken marsala, pomegranite glazed rock cornish game hens, curried lamb, and vietnamese summer rolls.

You get an authentic feeling when the author writes about her italian dishes. She often gives familial/personal anecdotes which are fun to read. I wish my food heritage was so rich!

As for some of the negative comments I've seen here, I'm surprized. Substitutes are always offered for people with severe wheat allergies. She has a section where she talks about mixing types of flour (specifically as an alternative to spelt) to get optimal results and she offers another book as a resource. In the beer-batter chicken nugget recipe, she suggests a specific brand of wheat-free beer (and, by the way, the alcohol cooks out). I agree about the chopped livers, sorry...but there are 199 other recipes I'll try. She has included a great pantry list.

I found spectrum oils at my local health food store. The author also included a resource section and the website for spectrum oils is there.
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66 of 68 people found the following review helpful By S. Scantlin on September 4, 2006
Format: Paperback
Cybele -

I think your next cookbook should come with a string attached - so moms of allergenic children can wear it around their neck for easy reference. =) I'm talking about your book almost obsessively, because many of my friends have children that are allergic to foods. I don't know what I would do without this book. It offers families with multiple allergies a chance to have some normalcy in their diet...and everything tastes SO good. You really know how to create food that children (and parents) will enjoy.

My son is allergic to wheat, dairy, soy, coconut, chocolate, tomatoes, and strawberries. I nursed him almost 2 years, so I had to avoid those things as well. Trying to avoid wheat and dairy have taken more reading and research than my MBA program! I'm now 7 months pregnant with my second son, and doing everything in my power to avoid allergenic foods on his behalf. We use your book all the time.

Your book is such a gift to foodies that have to avoid mainstream ingredients. I could give you such a huge hug just for how you enabled us to have "normal" cakes and cookies at birthday parties for my son. That means so much to me to give him some sense of normalcy. We LOVE your oatmeal cookie recipe - it's a standard fare around here. =)

Truly, I could go on and on...

I keep sending a copy of your book to each new mom I find that has to avoid ingredients. Please keep up your GREAT work. It's such a needed tool for moms in situations like ours. If you ever come out with a sequel, put me on your list!!!

Thank you, thank you, thank you!
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105 of 114 people found the following review helpful By Pat Thurman on December 4, 2007
Format: Paperback Verified Purchase
*Be sure to check out sample recipe before you purchase this book.* I'm most disappointed with the baking recipes. My son has multiple food allergies and the most challenge I have is baking with no gluten, eggs or dairy. This book avoids wheat, but uses barley flour, spelt flour instead, both of those contain gluten. Also, if you're looking for recipe to cook for your toddlers/young children with multiple food allergies, this may not be the book for you. The recipes use many ingredients and most of them are not so easy. With an active toddler and food allergies, I don't have time to cook these complicated food.
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40 of 43 people found the following review helpful By Food Allergy Mom on May 12, 2006
Format: Paperback
I believe this is the best food allergy cookbook out there in terms of variety and flavor. However, I do believe the author fails to address product cross-contamination. I'm not sure if she is aware that some children can be sensitized and can suffer a reaction by a non-allergenic food that was produced on the same equipment as another food their child IS allergic to. Therefore you should READ ALL LABELS!

For example, she recommends Mochi, a Japanese pastry type sheet made of rice (generally a non-allergenic food). The problem is that all of the Mochi manufacturers make this product using equipment that is also used to process nut and peanut products. This is not good if you have been told to avoid nut and peanut products. Also, the oils she recommends are bottled on the same equipment with unrefined nut and seed oils, like sesame (call Spectrum to verify) What's the big deal you say? Well, if you are allergic to nuts or sesame seeds, it is the same thing as ingesting a nut or seed. This is where you have to be careful.

I think some other reviewers just don't get the point: If a non-allergenic food is made on equipment shared with allergenic food, it now becomes allergenic. It is just that simple. The author is probably not really aware that you can get a reaction by using Mochi and the oils she recommends (see page 160 - she really does say "use Spectrum")

I do thank the author for a good book but on any future editions I believe the cross-contamination issues need to be addressed.
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