Product Description

Enjoy your favorite dishes. . . without the ingredients you can't have. From our Special Diet Series of cookbooks. Wheat-free, gluten-free recipes for breads, desserts, breakfast dishes, sauces, salad dressings, and condiments can be made without dairy . . . or eggs . . . or refined sugar3/4or all of the above. Recipes use rice, bean, potato starch, and tapioca flours. Special yeast-free bread section. Nutrient values and diabetic food exchanges for each recipe. Ideal for those with celiac sprue and food sensitivities. See also Wheat-Free Recipes & Menus containing over 275 recipes for wheat and gluten-free dishes.

Product Details

• Amazon Sales Rank: #263496 in Books
• Published on: 2001-06
• Original language: English
• Binding: Paperback
• 241 pages

From the Publisher
Most people think this book is worth the money just for the fantastic, nationally-acclaimed pizza recipe. But there are also 150 other recipes that allow you to enjoy your favorite dishes . . . without the ingredients you don't want. Wheat-free, gluten-free recipes for breads, desserts, breakfast dishes, sauces, salad dressings, and condiments can be made without dairy . . . or eggs . . . or refined sugar . . . or all of the above. Recipes use rice, bean, potato starch, and tapioca flours. Special yeast-free bread section. Nutrient values for each recipe. Ideal for people with food allergies and intolerances, celiac disease, autism (gluten-free,casein-free diet), auto-immune diseases, and those following the blood-type diets (especially Type O). This book is recognized as an important resource by the Celiac Disease Association, Gluten Intolerance Group of North America, Celiac Disease Foundation, Food Allergy Network, and the Asthma and Allergy Foundation of America.

It is recommended for celiacs by Ann Whelan in "Getting Rid of Gluten" in the April, 1999, issue of Vegetarian Times.

From the Author
My own food sensitivities and training as a home economist sparked my interest in special diets, so I wrote Special Diet Solutions. Today, I teach cooking classes for the nation's leading health food chains and offer hope to the millions of people who can't cook with the common baking ingredients of wheat, gluten, dairy, eggs, or sugar.

About the Author
Award-winning author, Carol Fenster, Ph.D., ... a culinary professional with food sensitivities of her own . . . teaches cooking classes and consults with health professionals, manufacturers, and natural food stores. A former university faculty member and marketing executive, she holds BS and MS degrees in Home Economics and a Ph.D. in Organizational Sociology.

Customer Reviews

Surpasses all expections of a specialty cookbook!
Carol Fenster has created specialty cookbooks which contain recipes that have surpassed all our expections of wheat,gluten, dairy,and egg free cookbooks. (The recipes can be yeast and refined sugar free, as well.) The design of each recipe makes it easy to customize to your individual needs based on the substitutions she has provided in each recipe. Until I found "Special Diet Solutions" and "Special Diet Celebrations" for my child with multiple food allergies, I was very discouraged by the quality of the end product. These cookbooks have never failed to please us! The chocolate wheat free, dairy free, egg free birthday cake has been served to non-allergic guests who proclaim it to be every bit as good as a non-specialty cake. The pizza crust recipe is the best we have found. All of the recipes have great taste, texture and visual appeal. We are ever grateful to Carol Fenster for creating recipes that allow our child to have food that looks and tastes as appealing as every other child's. As a pediatric allergy nurse I also recommend these cookbooks as a must have for all families with a wheat allergic child. Delicious, nutritionally sound, easy to prepare recipes with out conventional ingredients. She has made the impossible not only possible, but delicious!

Don't waste your time
The cover page of this book says, "Healthy cooking without wheat, gluten, dairy, eggs, yeast or refined sugar," but it doesn't really deliver on that promise. If you have intolernaces to multiple ingredients, your options in this book are going to be extremely limited. And it should be titled "baking, breads and desserts", not "cooking". My expectation was to find some recipes for entrees I could prepare, as well as desserts. There weren't any.

Overall, this book is not worth it. I'll sell you mine used (new condition)...

Disappointed
I ordered this book hoping to make some recipes for my husband, who has many allergies. The title is misleading. Most of the recipes use brown sugar, which IS refined sugar and not healthy. Many recipes use dairy and eggs. This book is also not good for someone with allergies to corn or potato either as many contain these ingredients. I was disappointed and am sending it back.