Download Ebook Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame, by Cybele Pascal
Download Ebook Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame, by Cybele Pascal
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Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame, by Cybele Pascal
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Review
“Cybele’s recipes evoke comfort and delicious tradition with the added bonus that they are gluten-free. There is something for the whole family.”—Aran Goyoaga, author of Small Plates and Sweet Treats and creator of the blog Cannelle et Vanille “When your child is diagnosed with food allergies, your first question is likely, ‘what will I feed them?’ In this book, Cybele Pascal provides allergy-friendly comfort foods and traditional takeout dishes that your family can enjoy once again. The best part is this cookbook is designed for busy parents on the go; you will be able to make these recipes in thirty minutes or less!”—Lynda Mitchell, President of the Kids with Food Allergies Foundation “This book proves that the joys of cooking and eating exist for all of us, regardless of any food restrictions we may have. Cybele Pascal has, once again, given us everything we need to make allergen-free, easy-to-make, and (most importantly) super-delicious meals. Everybody eats; everybody wins!”—Peter Reinhart, co-author of The Joy of Gluten-Free, Sugar-Free Baking “This is a great book that will make the lives of gluten-free mothers everywhere easier!”—Elana Amsterdam, author of The Gluten-Free Almond Flour Cookbook and creator of ElanasPantry.com “Cybele’s latest book, Allergy-Free and Easy Cooking, is a superb resource for our family. The meals are visually appealing, healthy, and simple to create. Gone are boring dinners! Thank you, Cybele, for putting zest back in our mealtimes.”—Nicole Smith, founder of AllergicChild.com “Who would believe dairy-free, gluten-free mac ‘n’ cheese; shrimp-free paella; or South Asian cuisine with no wheat, fish, or soy? There is no deprivation here—Cybele Pascal opens a broad and delicious world of extraordinary possibilities. With this wide-ranging cookbook, Pascal seals her status as the brilliant wizard of the allergy-friendly kitchen.”—Gwen Smith, founder and editor of Allergic Living magazine
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About the Author
CYBELE PASCAL is the author of two bestselling cookbooks, The Allergen-Free Baker’s Handbook and The Whole Foods Allergy Cookbook, and has appeared on The Martha Stewart Show, the Food Network, the Today show, Good Morning America Health, PBS, and NPR. She is a leading blogger in the field with an award-winning website, and she lectures and teaches nationally. Pascal serves as a Celebrity Ambassador Who Cares for FAAN/FAI (Food Allergy and Anaphylaxis Network) and is the founder and president of Cybele’s Free-to-Eat, a line of gluten-free foods that are free of the top eight allergens. For more information, visit www.cybelepascal.com.
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Product details
Paperback: 176 pages
Publisher: Ten Speed Press; 1 edition (December 4, 2012)
Language: English
ISBN-10: 1607742918
ISBN-13: 978-1607742913
Product Dimensions:
8 x 0.6 x 10 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
139 customer reviews
Amazon Best Sellers Rank:
#27,180 in Books (See Top 100 in Books)
I feel like that should be the default title for my Amazon reviews. So often, I end up reviewing something simply to make up for unwarranted bad reviews by people who didn't understand the purpose of the product or book. Know what you're buying, and don't dock an item if it doesn't magically do something outside of its stated purpose. Examples:1. "My reasons for cooking allergen fee include HEALTH. These recipes use processed ingredients such as margarine, canola oil, soy cheese..." This was the review that prompted my counter-review because it's uninformed, incorrect, and lacks thought all around. Margarine is used because butter is DAIRY. Non-dairy "butter" is called margarine. It's really that simple. Not all margarines are created equal, so a savvy chef should be able to find one that fits his or her needs. You could also use coconut oil or sustainably-harvested palm oil instead. That's what I do. Canola oil is probably specified because "vegetable" oil is often made from soy, and this is a soy free cookbook. If you don't like canola oil, use a different oil. And the supposed soy cheese? Where? Daiya cheese is soy free. You find an unprocessed, allergen free cheese, and you'll be a millionaire. Possibly even richer, because an unprocessed cheese would be a miraculous new discovery. All cheese is necessarily processed. It has to be, because milk doesn't turn into cheese by itself. Minimally processed (old fashioned) cheese is nice, but when you have multiple food allergies, you don't have much of a choice.2. "Relies heavily on Daiya cheese, which I find disgusting." That's because Daiya is so low allergen. Most dairy free cheeses use soy. This book is meant to be soy free. If you don't like Daiya cheese and don't have a soy allergy... use another cheese! While you're enjoying your diary free, non-Daiya cheese, you can also thank your lucky stars you have a choice. Not everyone does. Docking this book for including a cheese that fits the stated purpose (free of the top 8 allergens) is ridiculous.3. "It's not for the Autoimmune Paleo protocol." This one makes me want to give my face some keyboard. Of course this book isn't for the AIP. It also isn't for the low histamine protocol, but you don't see me docking the book for that. Why? Because that's not what the book was made for. It's for people with multiple food allergies. It says that clearly on the cover. If you want a cookbook for the AIP, find one that is for the AIP. Don't give this book a negative view because it didn't do what it never said it was going to do.If I sound a little frustrated, I am. Trying to find and make food with multiple food allergies and intolerances is incredibly difficult, and I deeply appreciate what Cybele Pascal did in writing this cookbook. Criticizing this book for not being something else - when it is already reaching for an extraordinarily challenging goal - is just absurd. I will update my review later when I have had time to test try a few recipes.I can say that, so far, the recipes I have seen look like any substitutions will be easy (eg lite tasting olive oil for canola oil). And, although the one review had me concerned that this book was full of processed junk, I am happy to say that isn't the case. The processed foods in the book are there for a reason (ie allergen-free cheese is necessarily processed). Of all the fast and easy recipe books I've seen, this one uses the most whole foods.
I was struggling with finding meals my family could enjoy together since my daughter was diagnosed with severe allergies to peanuts, tree nuts, dairy, eggs, sesame and soy. My son isn't allergic to anything but is extremely picky and my husband usually has an opinion. We have done about 20 recipes out of his book and have LOVED almost every one. Yes- there is daiya cheese in some recipes and no it's not my favorite (because I know what real cheese tastes like) but my daughter doesn't know any different and even my son will eat it in the chili Mac and they all go back for seconds or thirds! We have made the Cuban rice and beans and plantains- awesome!- Dan Dan noodles, lettuce wraps(twice), beef noodle soup, chili mac (so far about 4 times), and my personal favorite- the chicken pot pie and biscuits (about 6 times)- just to name a few. Every time I make something everyone eats it! It's my go to cookbook and I am so grateful for all her time she put into it- I am not a good cook so I felt lost after my daughter's allergies were diagnosed and thought we would eat chicken and broccoli every night!If you have someone with allergies in your family get this book! If you are the author reading it- thank you from my whole family!
The meals in this book are, for the most part, really delicious. The Pho recipe alone is worth the cost of the whole book! But, I’ve noticed a few strange things.First, the whole idea of the book is that the recipes take 30 minutes. I’m pretty experienced at cooking from scratch, and most of the recipes take me 45-60 minutes.Second, the way the instructions are written can be pretty confusing, and many recipes call for a very specific way of putting the ingredients together that doesn’t make much sense and is really time consuming. For example: A dressing recipe calls to mix most ingredients and then wisk in the olive oil 1 tsp at a time. If you just dump everything in a jar with a lid and give it a few good shakes, it mixes just fine. Another recipe calls for broth to be added to simmering food, stir it a couple times, add a turn of pepper, stir a few times, add a pinch of nutmeg, stir a few times, etc, etc. Is someone watching me do all of these steps separately and laughing? Yet another recipe calls for 3/8 tsp of pepper. Am I being punked?Third, the servings are grossly overestimated. Nearly all the recipes say they serve 4 people, but I would say they serve 2-3. I am generally cooking for myself, my husband and my 9 year old daughter (who doesn’t eat much), and the recipe will feed the three of us with no leftovers. Tonight I made the Oven Fried Chicken recipe which says it feeds 4, doubled it, and it fed 3 adults and 1 child.So, while I would recommend this recipe book for a handful of recipes, there are quite a few strange quirks that you can expect with it. I would recommend doubling each recipe to feed 4 people, reading through the recipe and condensing the steps, and giving yourself 45-60 minutes instead of 30. If you want something simpler, I tell everyone about The Healthy Gluten Free Cookbook by Tammy Credicott. Delicious recipes, easy instructions and she gets bonus points because she’s super funny! Most cookbooks don’t make me laugh, but hers sure did.Happy cooking!
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