Features
- Cover Type: Paperback with 336 pages
- Published by: Avery September 22, 2005
- Written in: English
- ISBN 10 Number: 1583332154
- ISBN 13 Number: 978-1583332153
-
Book Dimensions:
9.2 x 7.5 x 1 inches
- Weighs: 1 pounds
Product Description
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.
About The Author
Carol Fenster, Ph.D., the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease,
autism, and other medical conditions that require a special diet, has written five special-diet cookbooks. She regularly appears on the Health Network's
Food for Life cooking show and has been featured in
Woman's World,
Natural Health, and
Vegetarian Times.
Reader Reviews
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.
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