Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivi 
asked by ragtop on November 24, 2006 11:24 AM
Now you can enjoy your favorite recipes with creative alternatives to gluten, dairy, eggs, and sugar.
Does wheat sensitivity keep you from eating hearty breads? Or lactose intolerance mean the end of ice cream? Not anymore! Nutrition expert Carol Fenster has spent years developing recipes free of the food allergens that wreak havoc on your health, but full of the flavors you love.
Because so many of the 6 to 7 million Americans with food allergies have sensitivities to more than just one food, Fenster has created dishes that remove five of the most common allergens-gluten, dairy, eggs, and sugar-providing one book full of delicious recipes for you and your entire family, no matter what your individual dietary needs.
Complete with tips on cooking without traditional ingredients and conversion tables that will show you how to substitute alternative ingredients in your own recipes, this book can help keep you healthy while allowing you to indulge in delectable breads, entrées, and desserts.
Does wheat sensitivity keep you from eating hearty breads? Or lactose intolerance mean the end of ice cream? Not anymore! Nutrition expert Carol Fenster has spent years developing recipes free of the food allergens that wreak havoc on your health, but full of the flavors you love.
Because so many of the 6 to 7 million Americans with food allergies have sensitivities to more than just one food, Fenster has created dishes that remove five of the most common allergens-gluten, dairy, eggs, and sugar-providing one book full of delicious recipes for you and your entire family, no matter what your individual dietary needs.
Complete with tips on cooking without traditional ingredients and conversion tables that will show you how to substitute alternative ingredients in your own recipes, this book can help keep you healthy while allowing you to indulge in delectable breads, entrées, and desserts.
Reviews
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My 2 year old is allergic to eggs, wheat, nuts, and dairy, and this is the best cookbook I have found so far. There are tons of suitable recipes to choose from, directions are detailed yet easy to follow, and the results are quite good, especially when you compare them with store bought versions (ugh!). Clear explanations of what substitute ingredients do and where to get them (egg replacer powder, anyone?). To save time, I buy pre-made gluten-free flour at my local health food store rather than making it as the author suggests, and the results have been fine so far. Worth every penny.
reviewed by waltersmith on November 29, 2006 7:36 AM
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This is a wonderful cookbook. I was a bit worried at first when I saw that some recipes called for gelatin. Vegetarians and people wanting to avoid exposure to mad cow disease probably would need to use something else, I thought. I made an item and substituted agar flakes. It turned out okay, not the greatest. I have since left the gelatin out and had great results, so do consider leaving this item out and experimenting if you don't wish to consume certain products.
My favorites so far are the focaccia (best I've had), raisin bread (ditto, with Earth Balance is spectacular!), graham crackers, multigrain bread, French bread (makes great banana or pecan milk French toast), and my boyfriend's new favorite rice noodle dish (which actually surpassed a delicious Thai peanut-basil one) is the Thai noodle bowl, with a few veg modifications. The pretzels came out a bit gooey but I will tweak it next time to work.
I definitely recommend this book for people who have allergies and intolerances and those who want to expand the types of grains they eat. I have found that of all of the cookbooks I have (over 125), most call for whole-wheat flour, whole-wheat pastry, or unbleached white. Well, good health is dependent upon a variety of grains for the various nutrients they supply; Cooking Free is a way to achieve that.
My favorites so far are the focaccia (best I've had), raisin bread (ditto, with Earth Balance is spectacular!), graham crackers, multigrain bread, French bread (makes great banana or pecan milk French toast), and my boyfriend's new favorite rice noodle dish (which actually surpassed a delicious Thai peanut-basil one) is the Thai noodle bowl, with a few veg modifications. The pretzels came out a bit gooey but I will tweak it next time to work.
I definitely recommend this book for people who have allergies and intolerances and those who want to expand the types of grains they eat. I have found that of all of the cookbooks I have (over 125), most call for whole-wheat flour, whole-wheat pastry, or unbleached white. Well, good health is dependent upon a variety of grains for the various nutrients they supply; Cooking Free is a way to achieve that.
reviewed by drvale on November 29, 2006 4:59 PM
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I have tried many allergy cookbooks and this one is by far my favorite. Every recipe that I have tried has been very good. My diet eliminates wheat, dairy, eggs and soy. Cooking Free has many, many recipes without these ingredients. Soy is used some but you can usually substitute something else. Once you gather up the different types of ingredients used you will be set to make many very good things. I was able to find everything at either my local health store or Co-op. I would highly suggest this book to anyone with restrictions in your diet.
reviewed by macfan on November 29, 2006 6:56 PM