Features
- Cover Type: Paperback with 224 pages
- Published by: Fair Winds Press March 4, 2004
- Written in: English
- ISBN 10 Number: 1592330541
- ISBN 13 Number: 978-1592330546
-
Book Dimensions:
9 x 7.5 x 0.8 inches
- Weighs: 13.6 ounces
Product Description
Millions of children across the country have food sensitivities or allergies, and the number is on the rise. And most of these children don’t get to eat cookies, for fear of the reaction they might have from the wheat, or the peanuts. Imagine the feeling a young child must have as they stand there watching their friends munch on cookies just out of Mom’s oven, while they have to make do with yet another carrot stick….
Leslie Hammond knows that left-out feeling all too well. As a child she suffered from severe food allergies and would watch year after year as, when the birthday song had ended and she’d blown out the candles, her fancy party cake was whisked away and served to her friends, while she ate a dry rice cake. Now the mother of allergic children herself, Leslie vowed to spare her own children that trauma. She had developed over 100 recipes that will appeal to a kid’s tastes. Unlike other food-allergy
cook books already on the market, her recipes hardly ever call for the kinds of ingredients that would gross out any kid -- like tofu.
The book’s recipes take into account all of the most common food sensitivities like wheat and gluten, peanuts, or dairy. Each recipe can be modified to fit the dietary requirements to the child.
It’s divided into three sections -- snacks, main dishes, and treats. Leslie and co-author Lynne Rominger also provide information about how to find what you need in a regular grocery store, instead of requiring a separate trip to the natural foods store. She writes from the perspective of an ordinary working mom, and doesn’t design eating regimes that would take all day in the kitchen to satisfy.
With the recipes in this book, even the most sensitive child will get a cookie too.
About The Author
Leslie Hammond is an expert on cooking for people with cooking allergies. She appears regularly on TV stations all over Northern California doing cooking segments about allergy-free cooking. She runs her own business called Fancy-Free, which specializes in allergy-free birthday cakes, catering, and more. She’s from Davis, California. Lynne Marie Rominger has co-authored several recent books, including
Tour of Duty from Fair Winds Press, The Complete Idiot's Guide to Writing Children's Books with Harold Underdown (Macmillan), The Complete Idiot's Guide to Publishing Magazine Articles with Sheree Bykofsky and Jennifer Basye Sander (Macmillan), Your First Year as a High School Teacher: Making the Transition from a Total Novice to a Successful Professional with Suzanne Laughrea and Natalie Elkin (Random House/Prima), and Your First Year as an Elementary School Teacher: Making the Transition from a Total Novice to a Successful Professional with Karen Heisinger and Natalie Elkin (Random House/Prima).
Reader Reviews
My kids are allergic to wheat, gluten, dairy, nuts, AND eggs (in addition to many other things). Most recipes in most food-allergy books only focus on one or two allergens - finding recipes friendly towards multiple-food-allergies is a huge challenge since substituting multiple common-food-item allergens in 'normal' recipes usually cause the recipe to self-implode. I bought the book based on the title, expecting to get REAL multiple-allergen-free recipes, only to be hugely dissapointed. The majority of recipes in this book include one or (typically) more of the allergens in the 'title'. At the end of each recipe are suggestions for 'allergen'-free variations, some of which are questionable. For example, a pizza recipe will say "Dairy-free variation: use Soy Cheese" (even though the foreword correctly states that most Soy Cheeses contain Milk protiens and are potentially unsafe for people with milk allergies!!!!). For eggs, suggestions are, "Omit eggs or use egg replacer"! For nuts: "Omit Nuts"! Hello?!? I did not pay money for this 'common-sense' advice which any parent of food-allergic children already knows and can tell you for free. I paid money with the hope of getting 150+ well-tested, palatable recipes that do not contain ANY wheat, gluten, dairy, nuts, AND eggs. From this perspective the book is a major disappointment and I feel I've been 'baited-and-switched'. Had I had a chance to look inside this book before buying, I would not have bought it. Wheat is the only item that most recipes seem not to have - if you're just allergic to wheat, you may get your money's worth. I certainly didn't.
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