What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook

“What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook” contains 115 mouth-watering recipes, all completely free of dairy, egg, peanut or tree nut ingredients. With an emphasis on “fast and easy” cooking, the book includes recipes for baked goods, soups and salads, main dishes, side dishes, and breakfast foods – all based almost entirely on “normal,” easy-to-find ingredients. These are recipes that your entire family will enjoy and your guests will not believe are “allergy-free.”

No time to fuss? No problem! This fabulous collection of recipes by popular food allergy author Linda Coss was written with your busy lifestyle in mind. “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook” contains 115 mouth-watering recipes, all completely free of dairy, egg, peanut or tree nut ingredients. With an emphasis on “fast and easy” cooking and written with the novice cook in mind, the book includes recipes for baked goods, soups and salads, main dishes, side dishes, and breakfast foods – all based almost entirely on “normal,” easy-to-find ingredients. Tired of playing “short order chef,” preparing one meal for the food allergic family member and another meal for everyone else? “What Else is to Eat?” puts an end to that, with recipes that your entire family will enjoy and your guests will not believe are “allergy-free.” “What Else is to Eat?” also includes suggestions for complete menus, a guide to food allergy cooking in general, and a list of recommended kitchen equipment. Sections include: Tables of Contents & Recipe List, Introduction, Food Allergy Cooking, General Recipe Information, Recommended Equipment, Soups & Salads, Beef, Chicken, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Cakes, Cookies, Muffins/Quick Breads/Breakfast Foods, Menu Ideas, Glossary, and Measurement Equivalents.

Known as one of the “pioneers” in the food allergy world, Linda Coss is the author of three popular food allergy books, including two dairy-, egg- and nut-free food allergy cookbooks and “How to Manage Your Child’s Life-Threatening Food Allergies: Practical Tips for Everyday Life.” When Linda’s oldest son (now a young adult) was first diagnosed with life-threatening food allergies in 1991, this was an extremely uncommon and almost unknown condition. Few resources were available, the internet didn’t really exist, manufacturers were not required to list all ingredients on food packages, and no one was familiar with the concept of “cross-contamination.” It was her experiences in learning to care for – and cook for – her son that motivated Linda to take action to help others. At a time when there were no suitable cookbooks available, Linda started creating recipes as a way to meet her own family’s needs. When family and friends started raving about the delicious dishes she created, she realized her recipes could help other families as well. Linda’s first cookbook, “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook,” has since become a classic in the world of food allergy cooking. Her second cookbook, “What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook,” provides another collection of delicious recipes that are all completely free of dairy, egg, peanut and tree nut ingredients. Linda’s recipe-creation mantra has always been to focus on cooking fabulous foods that do not happen to contain any milk products, eggs, peanuts or nuts. No cheese-less cheesecake, egg-less omelets or recipes based on “weird” ingredients. Just wonderful meals and desserts that can be served to family and guests with pride. A former food allergy support group leader with 13 years of experience helping local parents navigate the food allergy maze, Linda currently stays involved with the food allergy world through social media channels. She lives in Southern California, where she works as a freelance marketing copywriter.