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Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens Paperback – June 6, 2017
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“I have a big, loud, Italian family, and we love to eat. I also have a daughter and nephew with food allergies, so it can be tricky. Debbie Adler has found a way to make everybody happy. Sweet, Savory, and Free allows you to make everything from condiments to pizza to cookies, without using any of the eight top food allergens. The genius part? It’s all delicious. My family doesn’t know the difference, because believe me, if they did, I’d hear about it. Thank you, Debbie!”
“The way we eat has a profound effect on our health, and the health of the planet. Sweet, Savory, and Free is filled with recipes that will keep you (and our Mother Earth) from going into cardiac arrest . . . and did I mention that they’re all delicious!”
—Ed Begley, Jr., Emmy- and Golden Globe–award nominated actor and environmentalist
“Sweet, Savory, and Free could easily qualify as an optimum health book, with an eye toward making tasty dishes. Your kitchen would not be complete without this book. Debbie Adler’s personal motivation for this book is compelling.”
—T. Colin Campbell, PhD, coauthor of The China Study and the New York Times bestselling Whole
“Sweet, Savory, and Free proves that allergen-free, healthful plant-based cooking can be delicious—and fun! Debbie Adler makes it possible to prepare wonderful worry-free dishes for anyone, anytime.”
—JJ Virgin, celebrity nutrition and fitness expert, and author of the New York Times bestselling books The Virgin Diet and Sugar Impact Diet
“Debbie makes living plant-based and allergy-free delicious and fun with her super tasty and nutritious recipes. This book is an incredible resource for any family wanting to eat healthy.”
—Tess Masters, author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend
"An extraordinary culinary compendium that will prove to be an enduringly popular addition to personal, professional, family, and community library cookbook collections."
—Midwest Book Review
About the Author
Debbie has appeared on national television and radio shows such as NBC's Nightly News and NPR's Here & Now, as well as in the Los Angeles Times and other national publications.
Author interviews, book reviews, editors picks, and more. Read it now
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I've made more of the sweet recipes than the savory ones, but have especially loved the Blueberry Buckwheat Waffles; the Sunflower Butter, Raisin, and Chocolate Chip Oatmeal Cups; and the Trail Mix Granola (pictured in order below). The flavor combinations are creative and interesting, and have encouraged me to branch out more from what I usually eat.
Adler also includes the gluten-free flour recipe that she uses in her Los Angeles bakery, which is great to have. It does involve purchasing a few different flours (tapioca, sorghum, millet, ivory teff, and quinoa flours), but once you have them on hand, you can pre-make triple-sized batches of the flour so you have it on hand. I did so and put it in a large Rubbermaid bin so it would stay fresh.
A few of the recipes are more complicated, and, for me at least, are better left for weekends, when I have more time to cook. I also love that there are color photos of every recipe in the book, except for the basics; seeing the photos of recipes always gives me an idea of what to expect, and also gets me excited about cooking.
To those allergic to coconut and happen upon this book, do NOT buy! Nearly all the recipes in this book contain coconut!