What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook
Nonfiction, Food & Drink, Healthy Cooking
| Author: | Linda Marienhoff Coss | ISBN: | 9780970278548 |
| Publisher: | Plumtree Press | Publication: | June 1, 2014 |
| Imprint: | Language: | English |
| Author: | Linda Marienhoff Coss |
| ISBN: | 9780970278548 |
| Publisher: | Plumtree Press |
| Publication: | June 1, 2014 |
| Imprint: | |
| Language: | English |
No time to fuss? No problem! This fabulous collection of recipes by popular food allergy author Linda Coss was written with your busy lifestyle in mind. “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook” contains 115 mouth-watering recipes, all completely free of dairy, egg, peanut or tree nut ingredients. With an emphasis on “fast and easy” cooking and written with the novice cook in mind, the book includes recipes for baked goods, soups and salads, main dishes, side dishes, and breakfast foods – all based almost entirely on “normal,” easy-to-find ingredients. Tired of playing “short order chef,” preparing one meal for the food allergic family member and another meal for everyone else? “What Else is to Eat?” puts an end to that, with recipes that your entire family will enjoy and your guests will not believe are “allergy-free.” “What’s to Eat?” also includes suggestions for complete menus, a guide to food allergy cooking in general, and a list of recommended kitchen equipment. Sections include: Tables of Contents & Recipe List, Introduction, Food Allergy Cooking, General Recipe Information, Recommended Equipment, Soups & Salads, Beef, Chicken, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Cakes, Cookies, Muffins/Quick Breads/Breakfast Foods, Menu Ideas, Glossary, and Measurement Equivalents.
No time to fuss? No problem! This fabulous collection of recipes by popular food allergy author Linda Coss was written with your busy lifestyle in mind. “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook” contains 115 mouth-watering recipes, all completely free of dairy, egg, peanut or tree nut ingredients. With an emphasis on “fast and easy” cooking and written with the novice cook in mind, the book includes recipes for baked goods, soups and salads, main dishes, side dishes, and breakfast foods – all based almost entirely on “normal,” easy-to-find ingredients. Tired of playing “short order chef,” preparing one meal for the food allergic family member and another meal for everyone else? “What Else is to Eat?” puts an end to that, with recipes that your entire family will enjoy and your guests will not believe are “allergy-free.” “What’s to Eat?” also includes suggestions for complete menus, a guide to food allergy cooking in general, and a list of recommended kitchen equipment. Sections include: Tables of Contents & Recipe List, Introduction, Food Allergy Cooking, General Recipe Information, Recommended Equipment, Soups & Salads, Beef, Chicken, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Cakes, Cookies, Muffins/Quick Breads/Breakfast Foods, Menu Ideas, Glossary, and Measurement Equivalents.
