The Allergy-Free Pantry

September 1, 2014

This family-oriented cookbook is a solid resource for anyone who cooks for people with food allergies. Martin (Learning To Eat Allergy-Free) offers not just a set of recipes but a foundation for cooking and eating without gluten, wheat, dairy, eggs, soy, or nuts. She explains precisely when, how, and why to use various substitutions, and how to adapt standard recipes using her formulas for flaxseed eggs, nondairy milk, and gluten-free flours. The book begins with foundation recipes and proceeds to present recipes for breakfast, pasta, pizza, cookies, crackers, and more. The author's entries for toaster tarts, french fries, pizza, macaroni and cheese, and other kid-friendly favorites will allow children with food allergies (and their parents) to enjoy classic comfort foods. While some of the creations are simple, others require first preparing a foundational recipe to be used as an ingredient, so dishes that look easy might include hidden steps. Additionally, many of the ingredients Martin uses may be difficult to find in places without a well-stocked natural foods store and will need to be ordered online. VERDICT Despite small problems, this book's clear writing, bright photography, and wealth of knowledge about allergy-free cooking make it a worthwhile addition to the growing market of food allergy-focused cookbooks.--Laura Krier, Sonoma State Univ., Rohnert Park, CA

Copyright 2014 Library Journal, LLC Used with permission.