The Allergy Cookbook: Tasty, Nutritious Cooking Without Wheat, Corn, Milk, Or EggsAbstract: The 300 recipes in this book were all developed by the author, who for years has prepared meals for a husband who was allergic to wheat and corn. After a brief overview of nutrition there is a section devoted to basic cooking ingredients for non-allergic dishes. A short section is devoted to cooking techniques to ease preparation. A section describing the allergy diet cautions the reader/cook to study food labels, to be especially nutrition conscious, and to try new ingredients and cooking techniques. Recipes are grouped into 15 sections. Each section is headed by a chart that lists the recipes in the section and the kind of diet for which it is appropriate. Many recipes are devoid of as many as 4 allergens (wheat, corn, eggs, milk). Some recipes have instructions for adding milk and eggs if they are allowed; these are indicated in the tabular material at the top of the section. (emc). |
Contents
A Nutritional Briefing | 1 |
The Allergy Diet | 7 |
Basic Ingredients for Cooking | 13 |
Some Hints About Cooking Techniques | 19 |
Quick Breads | 37 |
Cakes | 63 |
Cookies | 97 |
Pies | 115 |
Chicken | 177 |
Beef | 183 |
Pork | 199 |
Lamb | 209 |
Vegetables | 219 |
Soups | 241 |
Miscellaneous | 261 |
USDA Table of Food Contents | 269 |
Other Desserts | 131 |
Meatless Dishes and Meat Extenders | 145 |
Fish | 163 |
Index of Recipes with | 277 |
General Index | 289 |
Copyright | |
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The Allergy Cookbook: Tasty, Nutritious Cooking Without Wheat, Corn, Milk ... Ruth G. Shattuck,Ruth R. Shattuck No preview available - 1986 |