What's to Eat?: The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook

A "classic" in the world of food allergy cooking, "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" is a comprehensive cookbook for anyone who must eliminate milk products, eggs, peanuts and tree nuts from their diets. The book is packed with over 145 kitchen-tested recipes for everything from soups and salads to main courses, side dishes, breakfast foods and baked goods - all completely dairy-, egg- and nut-free, and most using ingredients that you can find at your local supermarket. Here are recipes that can be enjoyed by everyone, whether they suffer from food allergies or not. These recipes are irresistibly good - the entire family will enjoy them, and guests will not believe they're being served "special diet" foods. "What's to Eat?" also includes suggestions for complete menus, and a guide to help you determine if an ingredient is "safe" to use. As an added bonus, all 45 of the baked goods recipes in this book are also completely cholesterol-free and Kosher Pareve. If you don't want to feel "restricted" by a restricted diet, "What's To Eat?" will help simplify the difficult task of managing multiple food allergies. Sections include: Tables of Contents & Recipe List, Introduction, Ingredients, Basic Recipe Information, Soups & Salads, Beef, Poultry, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Quick Breads & Breakfast Foods, Cakes, Cookies, Other Desserts, Menu Ideas, and Glossary.


About the Author
Known as one of the "pioneers" in the food allergy world, Linda Coss is the author of three popular food allergy books, including two dairy-, egg- and nut-free food allergy cookbooks and "How to Manage Your Child's Life-Threatening Food Allergies: Practical Tips for Everyday Life." When Linda's oldest son (now a young adult) was first diagnosed with life-threatening food allergies in 1991, this was an extremely uncommon and almost unknown condition. Few resources were available, the internet didn't really exist, manufacturers were not required to list all ingredients on food packages, and no one was familiar with the concept of "cross-contamination." It was her experiences in learning to care for - and cook for - her son that motivated Linda to take action to help others. At a time when there were no suitable cookbooks available, Linda started creating recipes as a way to meet her own family's needs. When family and friends started raving about the delicious dishes she created, she realized her recipes could help other families as well. Linda's first cookbook, "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook," has since become a classic in the world of food allergy cooking. Her second cookbook, "What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook," provides another collection of delicious recipes that are all completely free of dairy, egg, peanut and tree nut ingredients. Linda's recipe-creation mantra has always been to focus on cooking fabulous foods that do not happen to contain any milk products, eggs, peanuts or nuts. No cheese-less cheesecake, egg-less omelets or recipes based on "weird" ingredients. Just wonderful meals and desserts that can be served to family and guests with pride. A former food allergy support group leader with 13 years of experience helping local parents navigate the food allergy maze, Linda currently stays involved with the food allergy world through social media channels. She lives in Southern California, where she works as a freelance marketing copywriter.