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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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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
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Top Customer Reviews
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.Read more ›
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!
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.
Most Recent Customer Reviews
Best general cookbook for those with multiple allergies who can still tolerate grains. WARNING: Not completely gluten free in the baking section, but easily modified.Published 19 months ago by Verlee
Again, our third cookbook from this author. We just cannot thank her enough and are so delighted we found her. Read morePublished 19 months ago by Deborah Silvera
The author uses spelt, oat and barley flours to replace wheat flour. I prefer rice flour therefore this book would not be useful for me. Read morePublished on January 30, 2014 by Amazon Customer