Cover image for Cooking allergy-free : simple inspired meals for everyone
Title:
Cooking allergy-free : simple inspired meals for everyone
Author:
Short, Jenna, author.
Personal Author:
Publication Information:
Newtown, CT : Taunton Press, [2014]
Physical Description:
265 pages : color illustrations ; 27 cm
Summary:
"Take the stress, fear, and guesswork out of allergy-free cooking. No more cooking multiple meals to accommodate different dietary needs. Each flavorful recipe is free of at least one of the "big 8" allergens - eggs, soy, nuts, gluten, dairy, shellfish, fish, and corn. For easy reference, recipes are identified by colorful icons and include simple substitutions for converting recipes for people with other allergies. Menu suggestions and wine pairings simplify weeknight meal planning and make entertaining easy" --
General Note:
Includes index.
Language:
English
Genre:
ISBN:
9781627103961
Format :
Book

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Central Library RC588.D53 S555 2014 Adult Non-Fiction Non-Fiction Area
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Audubon Library RC588.D53 S555 2014 Adult Non-Fiction Open Shelf
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Eggertsville-Snyder Library RC588.D53 S555 2014 Adult Non-Fiction Open Shelf
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Grand Island Library RC588.D53 S555 2014 Adult Non-Fiction Open Shelf
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Kenilworth Library RC588.D53 S555 2014 Adult Non-Fiction Open Shelf
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Kenmore Library RC588.D53 S555 2014 Adult Non-Fiction Open Shelf
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Anna M. Reinstein Library RC588.D53 S555 2014 Adult Non-Fiction Open Shelf
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Julia Boyer Reinstein Library RC588.D53 S555 2014 Adult Non-Fiction Open Shelf
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Summary

Summary

Banish boring recipes for the allergy-conscious from your kitchen. Those of us with food allergies often have disappointing dining options. Cooking Allergy-Free is a phenomenal resource for the home cook with 150 delicious recipes for all courses--appetizers, soups and salads, main dishes, sides and vegetables, sweets, dressings and sauces, plus breakfast and breads. Forget those boring same-old, same-old dishes. Instead, dig into these healthy, allergy-free dishes with gourmet flavor:

Inspired Starters-Pumpkin Pear Soup with Sunchokes and Herbs
Delicious main courses-Orange Balsamic Chicken
Heavenly desserts -Flourless Molten Chocolate Cookies

Food allergies are on the rise. More than 12 million Americans have food allergies. Did you know, according to Dr. Scott Sicherer at New York's Jaffe Food Allergy Institute, that have one food allergy can put you at a higher risk for reaction to other foods? According to the National Institute of Allergy and Infectious Diseases:

Approximately 1 in 20 children and about 1 in 25 adults have a food allergy
Food allergies have increase 50% from 1997 to 2011
The only way to prevent a reaction is to avoid the allergenic food

Cooking Allergy-Free is your cure! An entire chapter is devoted to helpful strategies for setting up your kitchen to be allergy-friendly, including information on grocery shopping, stocking the pantry, and preventing cross-contamination.

Take the stress, fear, and guesswork out of allergy-free cooking. No more cooking multiple meals to accommodate different dietary needs. Each flavorful recipe is free of at least one of the "big 8" allergens-eggs, soy, nuts, gluten, dairly, shellfish, fish and corn. For easy reference, recipes are identified by colorful icons and include simple substitutions for converting recipes for people with other allergies. Menu suggestions and wine pairings simplify weeknight meal planning and make entertaining easy.


Author Notes

Jenna Short, owner of Shortbreadnyc.com, formerly worked as a graphic designer and sous chef at Bon Apptit magazine, studied Design at the Art Institute of Boston, and studied Culinary Arts at Lorenzo de Medici in Florence. Shortbreadnye.com-a boutique events company focusing on gluten-free, vegan, dairy-free, kosher, and sugar-free foods grew out of Jenna's love of baking and her own special dietary needs (she doesn't eat dairy). She has lived around the world, including New York City, Italy, Sweden, England, and Tel Aviv.


Reviews 1

Library Journal Review

Short's first book joins the seeming avalanche of new cookbooks for those with allergies. Like many of these, this work attempts to address eight of the most common food offenders, including wheat, dairy, eggs, nuts, and soy, as well as providing vegan and vegetarian recipes. The well-designed and colorful presentation, combined with the author's icon system, makes it easy to tell at a glance which dishes are suitable for those with a particular sensitivity. While there are intriguing specialties here, such as Persian gondi dumplings and caramelized cauliflower soup, most of the recipes are straightforward basics: roast chicken and mashed potatoes, for example. The recipes are written clearly, and few call for unusual or hard-to-find ingredients. Short shares a good corn-free substitute for powdered sugar (who knew it was made with cornstarch?), as well as her gluten-free flour blend. But this book feels like it's trying to do too many things at once and there isn't anything in particular that causes it to stand out from the many other such offerings. VERDICT This would be a fine addition to collections in communities where cookbooks for those with allergies are in demand, especially for people who aren't interested in gourmet cooking.-Laura Krier, Sonoma State Univ., Rohnert Park, CA (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Introductionp. 2
Chapter 1 Kitchen Essentials for Allergy-Free Cookingp. 6
Chapter 2 Startersp. 34
Chapter 3 Soups & Saladsp. 56
Chapter 4 Mainsp. 92
Chapter 5 Sidesp. 158
Chapter 6 Dessertsp. 182
Chapter 7 Breads & Breakfastp. 214
Chapter 8 Dressings, Sauces & Dipsp. 234
Menu Optionsp. 250
Metric Equivalentsp. 254
Recipes by Allergenp. 255
Indexp. 263

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