CM Archive
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Weston (ON), Allergy Information Association, c1983.
Distributed by Methuen.
148pp, paper, spiral bound, $12.95.
ISBN 0-485-96280-5.

Grades 10 and up.
Reviewed by Marilyn H. Kogon.

Volume 11 Number 6.
1983 November.

"How do you make bread without wheat or yeast? How do you make a cake without eggs? How do you make ketchup without tomatoes?" These questions and many more are answered in this most useful cookbook for people allergic to one or more of eggs, milk, wheat, gluten, corn, sugar, additives.

Over 160 recipes, including breakfasts, lunches, main dishes, breads, gourmet dishes, candies, and beverages, have been contributed to this work by the members of the Allergy Information Association. Each has been approved by the Canadian Society of Allergists and the clinical immunologists of the Canadian Medical Association.

But there is much more than just recipes. One chapter outlines suggestions for cooking without the sensitizing food and for learning how to substitute ingredients found in family favourites and in standard cookbooks.

The index is set out with recipe titles and page numbers down the left side and has eight columns across, each representing one of the sensitizing foods. Using symbols in the appropriate columns, each recipe is coded as "definitely free of" and/or "could/can be free of." The recipes themselves are also labelled "free of," "contains," and sometimes "can be free of." The "can be free of" ingredients are marked in the recipe so the cook may substitute for them. Thus, at a glance either in the index or in the recipe section, the user knows whether the recipe may be tried as is or adapted.

Each recipe lists the ingredients in both metric and imperial measure. The wire coil binding allows the book to open flat for easy use. For anyone who is cooking for an individual with food allergies, be they family member or guest, this cookbook offers much encouragement, information, and a way to tastier meals.

Marilyn H. Kogon, North York P. L., North York, ON.
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