Reviewer:
A reader from Nashville,
TN United States
Trying to make safe food for our
family now that my son has been diagnosed
with egg, nut and peanut allergies is a
challenge, especially when it comes to
baked goods. Most allgery-free cookbooks
are awful, taking the cop-out route of
only including recipes for things that
don't normally have those ingredients
anyway (thanks, I can find those in my
regular cookbooks, can't I?) and not
giving enough guidance for making a batch
of cookies or a yummy cake for a child
who can't eat anything of that sort not
baked at home by a vigilant Mom. This
book fills that niche, and fills it well.
I haven't tried every recipe, but every
one I've tried has been scrumptious.
1 of 1
people found the following review
helpful:
recipe taste like the
real thing!, August 6, 2003
Reviewer:
A reader from western
mass., usa
Just got this book for my egg and nut
allergic boy. I was a frustrated former
baker who had become egg-free to protect
my son from anaphylaxis. The food allergy
networks recipes were decent at best
(what do you expect with no dairy or egg
in a baked good). Just tried one of the
banana bread recipes and it was great.
Moist and not crumbly-astounding for egg
free. You really couldn't tell the
difference. I'm going to try more but I
hit a winner the first time. A word of
thanks to the author for making my little
guy's life a little sweeter and more
normal!
1 of 1
people found the following review
helpful:
Excellent recipes, lots
of choices, March 18, 2002
Reviewer:
Genevieve L. from Québec,
Canada
With about 150 recipes in the book,
and many variations possible for some
recipes, you get a lot of dessert choices
I didn't think would be possible for an
egg-allergic family. Most recipes are
easy, if time consuming, but all the
recipes I've tried were excellent. My
child's grandmothers have even borrowed
some of the recipes so they can have
sweets for my child when he comes over.
I'm very glad I bought this book.
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