What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
Nonfiction, Food & Drink, Healthy Cooking
| Author: | Linda Marienhoff Coss | ISBN: | 9780970278531 |
| Publisher: | Plumtree Press | Publication: | June 1, 2014 |
| Imprint: | Language: | English |
| Author: | Linda Marienhoff Coss |
| ISBN: | 9780970278531 |
| Publisher: | Plumtree Press |
| Publication: | June 1, 2014 |
| Imprint: | |
| Language: | English |
A “classic” in the world of food allergy cooking, “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” is a comprehensive cookbook for anyone who must eliminate milk products, eggs, peanuts and tree nuts from their diets. The book is packed with over 145 kitchen-tested recipes for everything from soups and salads to main courses, side dishes, breakfast foods and baked goods – all completely dairy-, egg- and nut-free, and most using ingredients that you can find at your local supermarket. Here are recipes that can be enjoyed by everyone, whether they suffer from food allergies or not. These recipes are irresistibly good – the entire family will enjoy them, and guests will not believe they’re being served “special diet” foods. “What’s to Eat?” also includes suggestions for complete menus, and a guide to help you determine if an ingredient is “safe” to use. As an added bonus, all 45 of the baked goods recipes in this book are also completely cholesterol-free and Kosher Pareve. If you don’t want to feel “restricted” by a restricted diet, “What’s To Eat?” will help simplify the difficult task of managing multiple food allergies. Sections include: Tables of Contents & Recipe List, Introduction, Ingredients, Basic Recipe Information, Soups & Salads, Beef, Poultry, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Quick Breads & Breakfast Foods, Cakes, Cookies, Other Desserts, Menu Ideas, and Glossary.
A “classic” in the world of food allergy cooking, “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” is a comprehensive cookbook for anyone who must eliminate milk products, eggs, peanuts and tree nuts from their diets. The book is packed with over 145 kitchen-tested recipes for everything from soups and salads to main courses, side dishes, breakfast foods and baked goods – all completely dairy-, egg- and nut-free, and most using ingredients that you can find at your local supermarket. Here are recipes that can be enjoyed by everyone, whether they suffer from food allergies or not. These recipes are irresistibly good – the entire family will enjoy them, and guests will not believe they’re being served “special diet” foods. “What’s to Eat?” also includes suggestions for complete menus, and a guide to help you determine if an ingredient is “safe” to use. As an added bonus, all 45 of the baked goods recipes in this book are also completely cholesterol-free and Kosher Pareve. If you don’t want to feel “restricted” by a restricted diet, “What’s To Eat?” will help simplify the difficult task of managing multiple food allergies. Sections include: Tables of Contents & Recipe List, Introduction, Ingredients, Basic Recipe Information, Soups & Salads, Beef, Poultry, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Quick Breads & Breakfast Foods, Cakes, Cookies, Other Desserts, Menu Ideas, and Glossary.
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