Cooking Allergy-Free: Simple Inspired Meals for Everyone

Taunton. 2014. 272p. photos. index. ISBN 9781627103961. $29.95. COOKING
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.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing