The Everything Food Allergy Cookbook : Prepare easy-to-make meals--without nuts, milk, wheat, eggs, fish or soy PDF
Preview The Everything Food Allergy Cookbook : Prepare easy-to-make meals--without nuts, milk, wheat, eggs, fish or soy
THE FOOD ALLERGY COOKBOOK Dear Reader, As an adult, my mother developed food allergies to shellfish and artichokes. She learned this the way anyone learns of an allergy—by becoming sick after eating the food. She has been lucky so far; the reactions haven’t been life threatening, but they are becoming more severe. My face gets flushed and I feel warm when I eat foods that contain a large amount of FD&C Yellow No. 5, a food dye. This is a sensitivity to an additive, not an allergy. But it makes me wonder if I’m going to develop food allergies. An allergy to shellfish would be difficult for me to adjust to, since shrimp is one of my favorite foods. While it’s true that most food allergies start early, you can develop allergies at any time in your life. It’s important for all of us to learn the signs of an allergy and what to do if they appear. Thankfully, the government has been a bit more proactive in this area, and labeling requirements are becoming more stringent. Manufacturers are responding to people with allergies, creating dedicated factories and developing many new products. Many schools are becoming peanut free. All of these are responsible, prudent reactions to these potentially life- threatening situations. But if you or someone in your family has a food threatening situations. But if you or someone in your family has a food allergy, it’s still ultimately up to you to be vigilant. Reading labels and asking questions of food preparers will become second nature. The good news is, if you take control of the situation, you can eat better and more varied food than you ever dreamed. Let’s get started! Linda Larsen Welcome to the Series! These handy, accessible books give you all you need to tackle a difficult project, gain a new hobby, comprehend a fascinating topic, prepare for an exam, or even brush up on something you learned back in school but have since forgotten. You can choose to read an Everything® book from cover to cover or just pick out the information you want from our four useful boxes: e-questions, e-facts, e- alerts, and e-ssentials. We give you everything you need to know on the subject, but throw in a lot of fun stuff along the way, too. We now have more than 400 Everything® books in print, spanning such wide- ranging categories as weddings, pregnancy, cooking, music instruction, foreign language, crafts, pets, New Age, and so much more. When you’re done reading them all, you can finally say you know Everything®! Answers to Important Snippets Urgent Warnings Quick handy tips common questions of Information PUBLISHER Karen Cooper DIRECTOR OF ACQUISITIONS AND INNOVATION Paula Munier MANAGING EDITOR, EVERYTHING® SERIES Lisa Laing COPY CHIEF Casey Ebert ACQUISITIONS EDITOR Brielle Matson DEVELOPMENT EDITOR Brett Palana-Shanahan EDITORIAL ASSISTANT Hillary Thompson Visit the entire Everything® series at www.everything.com THE FOOD ALLERGY COOKBOOK Prepare easy-to-make meals–without nuts, milk, wheat, eggs, fish, or soy LINDA LARSEN, B.S. in Food Science and Nutrition Avon, Massachusetts Dedication To my sisters, Laura and Lisa, for being my best friends. We had a great time growing up together, and we still do. Contents Letter from the Author Welcome to the EVERYTHING® Series! Dedication Introduction 1 Introduction to Food Allergies 2 Breakfast 3 Breads 4 Substitutions and Mixes 5 Salads 6 Appetizers 7 Soups 8 Poultry 9 Beef Entrées 10 Pork Entrées 11 Vegetarian and Fish Entrées 12 Sandwiches 13 Side Dishes 14 Cookies, Candies, and Cakes 15 Desserts Appendix A: Glossary Appendix B: Menus Acknowledgments Copyright
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