Paperback: 256 pages
Publisher: Andrews McMeel Publishing (April 10, 2012)
Rating: 4 out of 5
Synopsis: from Amazon
Allergy-Friendly Food for Families is the most trustworthy, comprehensive, practical, and kid-friendly collection of recipes that exists for the important and growing audience of allergy-aware families. Unlike other allergy cookbooks, this book covers not one or two allergens, but the five most common allergens in kids: wheat, dairy, eggs, nuts, and soy. Each of the 120 recipes is free of at least three of these allergens; most are free of all five.
Until I started looking around for recipes to make for our Dr. Fuhrman 6-week challenge, I didn't know that there were so many bloggers that were creating gluten-free recipes.
This book not only offers gluten-free recipes, but also dairy-free, nut-free, egg-free and soy-free recipes that look appealing for picky eaters (not just picky kid eaters).
What I really liked were the colored tabs on the sides of the recipes that identified what type of "___-free" recipe it is. I also really liked the articles on cooking with kids. The editors offer tips and suggestions to help kids do things like juice and zest a lime or how to bake a sweet potato.
The large sections of the book consist of: breakfast, lunch, dinner, dessert, snack and party dishes. The best part is that there are mini tables of contents after each section header.
The four rating just comes from the fact that although the book is sectioned off by "meals," some of the recipes, like the Mighty Marinara Sauce, are not meals by themselves. Either attach the recipe within another recipe, or put it near a recipe that will naturally need the sauce.
What I'm trying:
Individual egg-free fritttatas made in muffin cups (p. 13), and
Almost-raw Chocolate Cashew Fudge (p. 136)