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The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free | 
 enlarge | Author: Marjorie Hurt Jones
Publisher: Rodale Books
Category: Book
List Price: $19.95
Buy New: $7.83
You Save: $12.12 (61%)
New (34) Used (26) from $4.93
Rating:  31 reviews
Sales Rank: 96167
Media: Paperback
Edition: Revised
Pages: 432
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 9.1 x 7.3 x 1
ISBN: 157954276X
Dewey Decimal Number: 641.5631
EAN: 9781579542764
ASIN: 157954276X
Publication Date: April 7, 2001
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: New - Has remainder mark. Fast shipping from trusted wholesaler with many exclusive publisher contracts.
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Product Description
The most comprehensive kitchen resource for overcoming food allergies-now completely revised and updated!
Since its original publication in 1984, The Allergy Self-Help Cookbook has helped thousands of people overcome their food sensitivities and intolerances. Now, the tips and recipes have been entirely revamped for 21st-century cooks with little or no time to spare! Includes:
* Extensive breakfast and dessert chapters
* Updated nutrition information
* New recipes using ingredients such as Kamut flour and quinoa pasta
* How to help allergic children eat right and feel better
* Complete guide to new allergy-free products
* Tips for creating an allergy-free kitchen and home
With your doctor's diagnosis in one hand and this book in the other, let your new allergy-free life begin!
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| Customer Reviews: Read 26 more reviews...
 Excellent for the information. October 14, 2008
M. Tesolin (Vallejo, CA USA)
The book had a great "dictionary" list of foods which can be substituted
for the allergy causing foods. It was simple not complicated. I liked the
cooking directions it gave for many of the whole grains. I recommend it.
Great Overall Cookbook September 26, 2008
Tony McCray
When I recently discovered soy, dairy, and wheat allergies the first thing I did was look for an allergy-free recipe book. This is the one I bought. As some other reviewers have said, not all recipes are free of everything people are allergic too. But I personally find that in most cases substitutions are easy to make - and often suggestions are given as well. Overall I think this is the best cookbook I have in my house. My wife and I have loved almost every one we have followed. I would recommend this book even if you don't have allergies.
this book is great when you're willing to experiment July 25, 2008
smile
I purchased this book when I first discovered my food allergies (gluten, egg, dairy, etc.), and it was very helpful in getting me started and educated... It lists the integrity of many gluten-free flours, which really helped me learn to bake gluten-free and make the finished product taste good. However, I really wasn't able to enjoy any of the recipes straight out of the book (without modifying them). The flours such as quinoa and buckwheat are common in these recipes, and both flours have very strong flavors... I just prefer baking to taste like the original "yummy-allergen-packed" food, instead of a lousy replacement... :) So, anyway, if you're energetic and creative with your allergen-free cooking, go for this book--it has some great "starting point" recipes that you can play with until they taste great. But, if you're not willing to experiment with substitute ingredients in order to come up with something you like eating--this book may not be for you.
Here the other cookbooks I have found to be helpful...
The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family
Food Allergy Survival Guide: Surviving and Thriving With Food Allergies and Sensitivities
good information on variety of flours February 5, 2008
shisaso (Maryland, USA)
1 out of 1 found this review helpful
I liked this book because my son is allergic to wheat, barley, rye, strawberries, coconut, red meats (yes, really), peanuts, tree nuts, and shellfish. While we did not rotate (HAD to do total avoidance!), I really liked the intro to so many new foods, such as amaranth, quinoa, and buckwheat, and her succinct flour chart at the front (which nicely describes their qualities for breading, baking, etc., as well as whether they contain gluten). I use it frequently for this alone!
However, as another reviewer pointed out, there are many uses of foods my son is allergic to, and I have to substitute, but with the number of allergies he has, I have to do that anyway (try baking with no wheat, eggs, or milk!). That said, my son (and all his friends) love the grain-free pancake recipe she has in here, and just for the record I use regular buckwheat rather than all that grinding. Thank you!
 Don't believe the book's title! December 24, 2007
Random Thoughts (Calgary, Canada)
1 out of 1 found this review helpful
First the bad news: This book's title is an outright lie and should be changed (or the book's content changed to fulfill the title's promises). It claims to contain 350 recipes that are free of common allergens including gluten, soy, milk, etc. This is completely untrue. A large percentage of these recipes contain at least one of these allergens, usually with no options provided for substitutions. Particularly of note is the extensive use of items with hidden gluten and soy. People newly diagnosed with allergies may not realize that many of the ingredients contain these allergens and the recipes are not labeled to let you know. In spite of the claim to be milk-free, there is a whole section dedicated to milk-based recipes (using goat milk, perhaps, but still a problem for most of us). Ironically, she mentions that beef recipes were left out of the book because some people might be sensitive (although it's not one of the allergens the book claims to be free of). Obviously gluten is a much more common allergen and harder to substitute for than beef so it seems that which ingredients are included is more arbitrary than based on the needs of the allergy-prone. Since most gluten-free cookbooks contain large amounts of other allergens (like dairy, corn, or soy) I was really hoping for a cookbook that wouldn't require me to make massive substitutions.
For people with nut allergies (which I don't have), this is probably the wrong book for you, skip it.
In spite of all this (and the warnings posted here, thanks, everyone, for that!), I decided to take a look at the book since there are so few options for people like me with multiple allergies. Although the fact that the title is grossly misleading made me angry enough that I didn't want to buy the book, I finally decided that there was enough good information to make it worthwhile. The first thing I did was go through the book and cross out all the recipes that contained gluten, wheat, soy, dairy, and corn (my biggest allergies and the hardest to substitute for). There were MANY!
Finally, the good: There is a lot of good information in this book (tempered with some bad - if you are newly gluten-free, wheat-free, etc. consult another book for information on foods to avoid). The book includes the usual writeup on alternative flours and other substitutions. Strangely there is no mention of rice milk as an option for those allergic to soy and dairy - and no mention that many (or most) nut milks contain soy. She also doesn't give substitutes for margarine in recipes for those allergic to soy and dairy.
Unlike other books, she includes nutritional information related to avoiding certain foods. For example, she lists each of the B vitamins and explains the best dietary sources. If you are allergic to a number of these foods, you could be at risk for not ingesting enough through your diet. For those of us forced to avoid many foods (or for people with other medical issues) this information could be critical.
Of course we're all mostly interested in the recipes. Even after excluding the large number with gluten, dairy, soy, etc. there were still a lot of interesting items left. For me, the salad dressings/veggie dips were the most useful. Since I can't have soy, dairy, or citrus, these recipes offered new hope for me (but most contain nuts, be warned). Other recipes seemed good but not particularly simple to make. This book is better at offering variety than quick options for a weekday. On the other hand, if, like me, you're looking for some "real food" options for entertaining, this book offers some good ideas that aren't overly complicated.
Good luck and happy eating!
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