Some "alternative" cookbook authors have a genius about them--they know how to combine ingredients in novel ways to get the tastes and textures they desire. Ani Phyo comes to mind. Lisa Marchese's recipes are nothing like Ani's, but she has a similar genius. Who would have thought of a riceless sushi or a grain-free granola, and done a good job with them?
I waited a while after purchasing this book to review it, because I wanted to make sure what I thought about it. It's not 100% perfect from my point of view--some recipes call for maple syrup, for instance, which isn't on my autoimmune diet list, and things tend to have to bake longer than the recipes say in my usually accurate oven. But I gave it a 5-star rating because so many of the recipes are fantastic and lifesavers for a foodie like me who finds herself at least temporarily restricted from nightshades, seeds including mustard, nutmeg, and cumin, and all sweeteners.
The recipe for black cherry ice cream alone is worth the cost of the book. I've made it regularly since I first tried it, and omg, it is awesome. Non-paleo/autoimmune diet people like it too! Other favorites: the sweet potato chips (I omit the maple syrup and they're just fine), the olive dip, the various cookies and crackers, and the scrumptious bursting berry pie--I swear I'll make that for my birthday this year instead of a forbidden cake.
There are a few places where you should tread cautiously and use common sense. Apparently my heads of cauliflower are giant compared to Lisa's, because the cauliflower crust pizza crust came out huge and took forever to bake. Those wonderful sweet potato chips don't necessarily have to be sauteed after they're baked--I just bake 'em dry and toss 'em with oil, salt, and cinnamon. (The recipe says to bake them until golden brown and then it says to pan fry them until golden brown--looks like an editor could help there.)
The nice thing about the recipes in this book is, if you haven't cooked for autoimmune diet before, they give you some standard methods of working with permitted ingredients, and inspiration to branch out on your own.
I use this cookbook several times a week and I'm very glad I got it.