“Everything I want, and nothing I don’t”
Local author Rhonda Peters put together an attractive, easy-to-use cookbook for those of us with loads of food allergies, not a lot of time, and no idea what to eat. The book isn’t for the advanced chef — if you’re in the habit of cooking with things like saffron and crème fraiche, this book will be way too plebeian for your tastes.
Peters concentrates on adapting American comfort foods for health and removing allergens. She also suggests loads of substitutions in each recipe if you have various intolerances — or don’t, so you can enjoy milk if you’re only allergic to wheat or vice versa!
I’m personally allergic/intolerant to nuts, corn, wheat, and tomatoes, so discovering a cookbook that has recipes without ANY of those was a rare treat. Plus, there are not a lot of recipes that use bizarre ingredients you have to pick up at specialty stores or order online — there’s just regular old stuff like beans that you can pick up at the corner market.
This is a great cookbook for the rest of us, and the lactose/gluten/meat/tomato-free chili I made with it was a fabulous hit at two potlucks I brought it to. A little bit of experimentation can dress up her recipes with bold flavors, I’ve tried adding things like chiles, butter, and other things back into recipes that take them out (some people don’t agree with the acid in chiles and the milk in butter — I don’t have a problem with them though).
All in all, the book is a useful resource. I can cook 90% of these recipes without breaking the bank and my back getting it done. Everything I’d want in an allergen cookbook, without all of the fancy schmanzy crap I can’t afford.