Reviews: Allergy-Friendly & Gluten-Free Cookbooks
By Virpi Mikkonen and Tuulia Talvio
Avery Publishing, $25
Judging this book by its cover, and the inviting pictures within, we may have found the sweetest new summer companion. With nary an introduction, the authors begin buddying up to us with creamy concoctions ranging from simple Vanilla “ice cream to decadent Chocolate Creamsicles with White Chocolate Glaze.
They then appeal to our desires for instant gratification with an entire chapter of frozen banana-based treats. A broad selection of creative ice pops, sorbets, “milkshakes,” “ice cream” cakes, cookie sandwiches and homemade toppings round out the more than 80 cool recipes.
As an added bonus, every recipe churned out by these authors is free of dairy, eggs, gluten, soy and refined sugars, and icons are included to denote nut-free options. – Alisa Fleming
By Heather Christo
Pam Krauss Books, $30
When a chef discovers that both she and her daughters have food allergies, she has two choices: throw in the towel on her career or learn to cook in delicious new ways. Heather Christo opted for the latter and has bestowed her talent upon the food allergy community in this heart-warming hardback cookbook.
Bound by a need to create food free of gluten, dairy, eggs, soy, peanuts, tree nuts and shellfish, Christo prepares everything from scratch (right down to potsticker dough and faux “sour cream”) using simple, flavorful ingredients. The 150-plus recipes in this inclusive collection hit on nearly every craving with gourmet, yet doable, twists, while richly hued photography reminds us how comforting real food can be. – Alisa Fleming
Made with Love
By Kelly Childs and Erinn Weatherbie
Appetite by Random House, $24.95
A special delivery has arrived from the mother-daughter duo behind Kelly’s Bake Shoppe and Lettuce Love Café, two famed gluten-free and vegan restaurants in southwestern Ontario. The caring pair has released their first cookbook, and it’s a beautiful expression of their passion for wholesome home cooking as well as the not-so-occasional sweet treat.
The hefty paperback was made to stand the test of time, housing over 100 dairy-free, egg-free, gluten-free, and meat-free recipes to pass down through the generations. There are many old favorites, such as Waffles, Eggless Quiche and Red Velvet Cupcakes, but the generous smattering of stunning photography may entice you to create new traditions around unique recipes like the Lemon-Basil Lasagna, Banana-Butterscotch Loaf or Chocolate Radical Cookies.
Published in 2015
5 Ingredients or Less Slow Cooker Cookbook
By Stephanie O’Dea
Houghton Mifflin Harcourt, $24.99
Known as “the crockpot lady,” this author has always taken a less is more approach – below budget meals that take minutes to make, and now recipes that require a mere handful of foods to whip up family-friendly fare. Aside from the freebies (salt, pepper, water and cooking spray), every dish in this full color cookbook holds true to its minimalist promise. Some of the standouts include Simple Granola, Smoked Sausage and Beans, Winter Vegetable Stew, Rosemary-Crusted Lamb, Sweet Chipotle-Glazed Meatballs and Party Punch for Twenty.
Since Stephanie O’Dea’s family is affected by celiac disease, every recipe is tested gluten-free. Other top allergens are sparsely used in this expansive collection, with the exception of dairy, which is more liberally splashed throughout. – Alisa Fleming
By Theresa Nicassio
D&D Publishing, $35
Lush photos of plant life intertwine with wholesome eats in this healthy lifestyle cookbook. As a gourmet raw chef, Theresa Nicassio embraces food in its natural state through an array of fresh smoothies, salads and creamy desserts. But for cooler months, she heats things up with numerous cooked recipes like Angeline’s Favorite Hot Chocolate, Creamy Carrot & Ginger Soup, Crustless Cheesy Broccoli Quiche and Snicker-doodles.
Beyond the nutritious creations, Nicassio expresses her “inclusive” awareness on every page. She strives to introduce something new and useful to each reader, regardless of dietary needs, and does so warmly by inviting us into her family with lessons, images and anecdotes.
All of the 180+ recipes in this lovely hardcover are gluten-free and plant-based (free of dairy, eggs, meat and fish). Plus a thorough allergen chart cross-references other food concerns, including nuts, soy, corn, grains, citrus, potatoes, nightshades, beans and sugar. – Alisa Fleming
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