What's to Eat?: The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook

"What's to Eat?" oozes with the author's pleasure in her kitchen. -- The Oregonian

A beautifully done cookbook with tasty recipes... a valuable resource for anyone with food allergies. -- Deborah Adams, BellaOnline.com, July 2004

Allergy-free cooking never tasted this good! -- Allergy and Asthma Today

Coss developed recipes that will work for the whole family. -- OC Family Magazine

If you or your child are exclusively allergic to milk, eggs, and/or nuts, this cookbook will be just right for your diet. -- Melissa Taylor, Food Allergy Survivors Together--F.A.S.T.

One of my biggest challenges is providing some variety for meals. Now we have choices which the entire family enjoys. -- Lauralyn Markle, MD

This "user friendly" book will be a good resource for you and your clients. -- Society of Certified Nutritionists

This book is fantastic! It's one of the best food allergy cookbooks I've seen. Everyone should have a copy. -- Chris Papkee, founder, PeanutAllergy.com

This new food allergy cookbook is a must for every kitchen. -- Practice Builders Newsletter, March 2001

A “classic” in the world of food allergy cooking, “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” is a comprehensive cookbook for anyone who must eliminate milk products, eggs, peanuts and tree nuts from their diets. The book is packed with over 145 kitchen-tested recipes for everything from soups and salads to main courses, side dishes, breakfast foods and baked goods – all completely dairy-, egg- and nut-free, and most using ingredients that you can find at your local supermarket. Here are recipes that can be enjoyed by everyone, whether they suffer from food allergies or not. These recipes are irresistibly good – the entire family will enjoy them, and guests will not believe they’re being served “special diet” foods. “What’s to Eat?” also includes suggestions for complete menus, and a guide to help you determine if an ingredient is “safe” to use. As an added bonus, all 45 of the baked goods recipes in this book are also completely cholesterol-free and Kosher Pareve. If you don’t want to feel “restricted” by a restricted diet, “What’s To Eat?” will help simplify the difficult task of managing multiple food allergies. Sections include: Tables of Contents & Recipe List, Introduction, Ingredients, Basic Recipe Information, Soups & Salads, Beef, Poultry, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Quick Breads & Breakfast Foods, Cakes, Cookies, Other Desserts, Menu Ideas, and Glossary.

Are you frustrated and overwhelmed by the task of preparing meals that are free of milk products, eggs and nuts? Are you tired of feeling restricted by your (or your loved one’s) restricted diet?

You need "What’s to Eat?"! Plumtree Press is pleased to present this comprehensive cookbook that offers solutions to the cooking and menu-planning dilemmas faced by those who must follow a dairy-, egg- and nut-free diet.

"Milk-, egg- and nut-free recipes don’t have to be dull or strange," says author Linda Coss, and she proves it with this collection of recipes that are so tempting, you’ll forget they’re "allergy free." Here are irresistibly good recipes that can be enjoyed by everyone, whether they suffer from food allergies or not.

You shouldn’t have to play "short order chef," preparing one meal for the food allergic family member and another meal for everyone else. Unfortunately, many families end up doing just that, because "special diet" recipes are often unpalatable to the rest of the household. In writing "What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" my guiding philosophy has been to create recipes for delicious food that just do not happen to contain any milk, egg or nut ingredients.

Instead of trying to create recipes such as cheeseless "macaroni and cheese" (which, by definition, is not likely to taste "right" to the rest of the family), I have created new family favorites, such as Mediterranean Chicken, Orange Teriyaki Broiled Flank Steak, Heavenly Broiled Salmon, Peach Upside Down Cake and Gimme S’More Cookie Bars.

I am proud of this book, and I hope that it helps to make the task of coping with multiple food allergies a little bit easier for you and your family.

Linda Coss’ cooking career began at the age of nine, when she first started making baked goods for her family and friends. Years later, she began her journey into the realm of food allergy cooking when her then 1-year-old son was diagnosed with severe, life-threatening, multiple food allergies.

As the founder and leader of a local food allergy support group, Ms. Coss learned that finding suitable recipes was a universal source of frustration for her peers. As a result she decided to apply her creativity and culinary skills to developing the recipes for "What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook".

The mother of a child with multiple potentially fatal food allergies, Linda is also the author of "How To Manage Your Child’s Life-Threatening Food Allergies: Practical Tips For Everyday Life." Ms. Coss lives in Southern California with her two sons, where she works as an author and freelance writer