As the parent of a 17-year-old son with multiple food allergies, Linda Marienhoff Coss knows all about cooking within the limits of allergy. Her previous cookbook, What’s to Eat? has sold more than 15,000 copies, and this follow up offers more of the accessible recipes that made its predecessor so popular.
Coss focuses on using ingredients that are readily available in grocery stores, rather than sending readers on a search for hard-to-find items from specialty stores or websites. More than half of the book is dedicated to non-dessert items, with recipes ranging from chicken Marsala to dilled pan-roasted carrots. Sections covering meats, side dishes and sweets offer family-friendly choices for those who must avoid dairy, egg and tree nuts.
Allergen Free Baking: Baked Treats for All Occasions
Fans of HomeFree (formerly Gak’s Snacks) organic cookies and coffee cake will be happy to hear that the company’s president and resident baker Jill Robbins has published a cookbook dedicated to delicious baked goods (though none of the recipes for the retail treats are included).
All recipes are free of dairy, peanuts, tree nuts, eggs and wheat, and some are gluten-free as well. Items are cross-referenced by occasion, making it easy to find appropriate desserts for birthdays, holidays and bake sales. Tempting sweets recipes include: cranberry oatmeal cookies, dairy-free ice cream sandwiches, peach muffins and doughnuts.
Both the book and organic dry ingredients are available through the company’s website,www.homefreetreats.com
Most of these reviews are originally published in Allergic Living magazine.
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