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The All Natural Allergy Cookbook: Dairy-Free, Gluten-Free | 
| Author: Jeanne Marie Martin
Publisher: Harbour
Category: Book
List Price: $17.95
Buy Used: $1.09
You Save: $16.86 (94%)
Rating:  3 reviews
Media: Paperback
Pages: 200
Number Of Items: 1
Shipping Weight (lbs): 0.4
Dimensions (in): 8.3 x 5.7 x 0.7
ISBN: 1550170449
Dewey Decimal Number: 616.9750654
UPC: 706879270444
EAN: 9781550170443
ASIN: 1550170449
Publication Date: January 1, 1991
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Cover wear and may contain some marks or writing. Keen Northwest ships in 2 business days or less. Refunds for any reason if item returned within 30 days of shipment.
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| Editorial Reviews:
Product Description
If you have food allergies or food sensitivities, this book was written for you. "The All Natural Allergy Cookbook" offers a wealth of information valuable to people with food allergies and to those interested in improving their diets by cutting down on eggs, meat or dairy. The book begins with some basic cooking tips to facilitate success in the kitchen and to maximize the digestiblity and nutrient content of foods. These basic tips are followed by advice on bread baking, cooking whole grains and beans, using egg substitutes, alternative thickners, tofu and milk substitutes. The recipes are largely made without salt, sugar, gluten, yeast, or dairy.
"The All Natural Allergy Cookbook" contains more than 250 recipes, with hundreds of variations and the newest natural foods, including amaranth, quinoa, teff, spelt and kamut. The book also contains complete cooking and baking tips, a buying guide, a storage chart, food family information, a food glossary and a book guide.
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| Customer Reviews:
 Needs soy alternatives June 5, 2007
A. Brown (Westford, MA USA)
2 out of 3 found this review helpful
As a multiple allergy sufferer, I concur with the Naturopathic Doctor's assessment - there are no safe substitutions in this book for those of us who suffer from reactions to soy products, which are included in many of these recipes. I would expect any publication billed as an "allergy cookbook" to list viable substitutions for each of the eight most common allergens: soy, eggs, wheat, dairy, tree nuts, peanuts, fish and shellfish.
Not July 17, 2005
Hugh Victor (Los Angeles)
23 out of 23 found this review helpful
As an allergy sufferer who counsels many allergy patients, I am disturbed that this book bills itself as "all natural" yet contains so much soy. Modern soy products are anything but "natural" and soy is now among the top 8 allergens. Those who are allergic to dairy or peanuts who start eating soy foods or drinking soymilk will, in all likelihood, soon be allergic to soy as well. Finally, people who eat a lot of soy often develop digestive problems and "leaky gut" syndrome, causing further problems for allergy sufferers. And there is a little known connection between soy and celiac disease so people with wheat and gluten allergies should definitely not eat soy either. Thus I feel impelled to warn readers that soy products are poor choices for people already challenged with allergies and related problems such as eczema and asthma. Yet this book includes lots of recipes with soy. I recommend that people educate themselves as fully as possible on this subject whether they think they have soy allergies or not by reading the book "The Whole Soy Story" by Kaayla Daniel. The book has been endorsed by Dr. Doris Rapp, a leading authority on allergies who has a great website [...]."
 Healthy recipes, without gluten and other allergens December 8, 1999
Eleanor Eich (California, USA)
73 out of 75 found this review helpful
This book has recipes for frozen desserts, main courses, soups and sauces, and many other items. Most are vegetarian or vegan, and they're quite tasty. But I'll focus on the baked goods, since they're the hardest to get right (in my experience).Unlike the recipes in many popular gluten-free cookbooks (which contain lots of sugar, white flours and shortening), the baked goods in this book are made from whole grains (or non-grain flours, like quinoa or cassava) and a small amount of unrefined sweeteners and oils. The recipes are marked as to which common allergens they don't contain; most are free of wheat, gluten, dairy, eggs, and corn. There are also variations for many of the recipes, so you can adapt them to your preferences. "101 Cookies' is a great example of this. The author gives a basic cookie recipe, then lists possible substitutions for almost every ingredient - so this recipe can give you "101" (more or less!) different types of cookies. I've tried many of the recipes, and they've turned out well, although sometimes they needed a little fine-tuning (more or less liquid, shorter baking time, etc.). So I wouldn't recommend this book to a very inexperienced cook, or anyone who wants to recreate the taste of Wonderbread or Pepperidge Farms. But if you're willing to improvise, and you're looking for an alternative to recipes or commercial mixes with highly processed ingredients, this book is very useful.
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