How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy-Free Diet Paperback – 17 Oct 2008
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'...a hugely practical book rooted in the belief that good, real food can still be enjoyed despite allergies.' -- The List
'Allergy sufferers need not have a limited diet or lifestyle, thanks to award-winning cookery author Lucinda Bruce-Gardyne.'
-- Health & Fitness, November 2007
'How To Cook For Food Allergies gives the food allergy sufferer the tools they need to conquer their problems.' -- Choice magazine, November 2007
'Packed with delicious recipes, this practical yet stylish cookbook will become a trusted source of advice and inspiration.' -- Daily Telegraph
'This beautifully-illustrated book has over 100 recipes and is essential reading' -- Delicious Magazine
'This book gives lots of helpful cooking hints for allergy sufferers plus alternatives for almost any restriction.'
-- Food Matters
'This comprehensive guide deals with everything you might have an issue with' -- Fresh Direction
'With 100 delicious recipes, this is a must-have for food allergy sufferers or anyone who cooks for one.'
-- Sunday Post
'the new How to Cook for Food Allergies by Lucinda Bruce-Gardyne (Pan Macmillan, £16.99) is fantastic - really useful and practical.'
-- Red magazine
`The drama unfolds satisfyingly, bit by bit...a commendable debut.' -- Literary Review --This text refers to an out of print or unavailable edition of this title.
Now in paperback, this stylish cookbook for allergy sufferers provides readers with all the skills and techniques they need to prepare a wide variety of delicious food confidently, from scratch.See all Product Description
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Top Customer Reviews
The recipes are a wonderful mix of contemporary style dishes and traditional staples and baking. For those like myself with a wheat allergy, the recipes for scones and pastry and other off-limits foods will be the first things tested from the book and to taste foods which do not require the normal compromises on flavour and texture is absolutely wonderful.
I cannot recommend this book highly enough!
I feel like a proper mummy baking delicious cakes for the children which we can now all enjoy. I have also had great fun adapting various family recipes using Lucinda's techniques. Her book is a must for all people coping with the challenges of living with food allergies.
'How to Cook for Food Allergies' has been well researched and provides an invaluable guide to the common danger foods, giving ideas for different ingredients that can used as substitutes. It also has very some useful tips on adapting menus and provides some really delicious and easy recipies for all the family to enjoy.
The book is clear and concise and is by far the best of it's kind. If you or a member of your family suffers from a food allergy, then this is the MOST ESSENTIAL book for your kitchen.
The substitution of ingredients is where I normally find frustration with these sort of books. You know, where you can't use wheat flour, the recipe tells you to use your wheat-free/gluten-free flour in its place, and the finished dish never works, but you don't know why. This book gives you practicle help. The author gives you detailed information as to what the ingredients are doing in a recipe and how you can substitute them. Better still, the substitions actually work. For example:
Rich Fruit Cake. This recipe calls for almonds. You can't eat almonds? No problem, use the same amount of plain flour and add an extra teaspoon of butter. There's also 4 eggs needed. Can't eat eggs? Use apple or apricot puree to bind the mix instead.
I've lost count of the number of unsuccessful breads I've made and thrown in the bin. First try with a dairy-free, egg-free, wheat-free, nut-free white loaf from this book and I had it cracked. My son ate bread for the first time in his life. And you know what, you'd be hard pressed to tell it apart from a 'normal' freshly baked loaf.
This really is the best allergy friendly cookbook I've come across. Save yourself the grief and invest in this one above all others!
The book provides you with a scientific understanding of how and why your particular allergen is required in cooking. Then through an inspired labelling system you are guided on how to substitute the relevant allergen to create beautiful 'danger-free' meals.
As a doctor and mother of children with proven food allergies to a variety of foodstuffs I am thrilled to have this book on my kitchen shelf. Since buying How to Cook for Food Allergies we have had several family baking sessions with wonderful results.
This is a great reference text as well as a lovely recipe book. Educational and empowering.
First i will start with the positive comments. I like the fact that the author tells you what ingredients do in the recipe, so that it is easier to substitute for an alternative, these are usually in the form of little boxes called "notes for food allergy sufferers".
The first chapter - living with food allergies is quite useful and includes sections on travelling and eating out, which i was interested in as a recent trip abroad was particularly stressful! some of this section is common sense, but there are some good points which you might not think of.
Each recipe clearly shows which allergens are included and if there is an alternative ingredient.
There is also cooking advice such as making sauces, cooking meat and making stock, which would be good for anyone who hasn't done much cooking before.
The downsides for me are as follows:
There are tables of substitutes for each allergen i.e. in the soya substitute table it has soya yogurt, soya cream, soya beans etc, which is a good idea, however in the soya section virtually every ingredient says to substitute with dairy and in the dairy section virtually every ingredient says to substitute with soya ingredients - which is obviously no good for my son and the approximately 30% of dairy allergy sufferers that also are allergic to soya!
My other gripe is that the recipes are not very child friendly. My son is 18 months old and i also have a daughter that is 3 years old and they are a bit fussy (though i think this is normal as most of the kids i know at these ages are a bit fussy!Read more ›
Most Recent Customer Reviews
Such a useful book to use to compliment the online nutrition course that I am currently attending.Published 17 days ago by D. H. Richens
Would recommend for all mums either with fussy eaters or allergies. I am hopeless cook but even I managed the easy recipes.Published 13 months ago by Fiona Allison
Four stars because for the first time, after a lot of failed attempts, I've been able to make a cake for my dairy/egg allergic toddler that tastes fine and doesn't need... Read morePublished 16 months ago by A. Bell