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  What's to Eat?: The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook by Linda Marienhoff Coss
By Alisa Fleming, www.GoDairyFree.org - After years of clipping recipes and sifting through lengthy cookbooks, I have finally uncovered the secret to preparing quick, easy, and delicious foods…buy a special diet cookbook. Naturally, I would expect a milk-free, egg-free, nut-free cookbook to be full of complicated recipes, hard to find ingredients, and extensive instructions. Yet, what I found with Linda Coss’s “What’s to Eat?” was exactly the opposite. Linda knows first-hand that cooking for a food allergic child can be a challenge, but that doesn’t mean she has more time to slave over the stove than other moms! This collection of everyone-friendly recipes can be prepared with ordinary ingredients, in minutes. Trust me, I am not known for my speed in the kitchen. The book itself is meticulous. Concise recipes are neatly framed, one per page, no more, no less. There is even a page for notes following each chapter. The recipes rarely require more than ten ingredients, most of which I have on hand every day. In fact, I picked it up and spotted two recipes immediately, which would help me to use up some foods that I already had on hand. The Pineapple Upside-Down Biscuits hollered for the recently opened can of crushed pineapple in my fridge, and the Simply Sensational Chicken Sauté gave me great purpose for the sun-dried tomatoes and chicken breasts I had picked up on sale. The rest came straight from my veggie compartment and pantry staples, no special trips to the grocer required. The results…quick and delicious! I felt like a real chef, minus the fancy hat. Moms of food allergic children will consider “What’s to Eat?” a savior. Though, the rest of us should not be left out. This is truly one of the best recipe collections I have come across in years, allergen-free or not. With a newfound love for the kitchen, I think my next endeavor will be the Angel Hair Pasta with Sesame Ginger Dressing, and perhaps some Frosted Maple Drop cookies for dessert. The Meat and Potatoes: “What’s to Eat?” contains roughly 150 recipes. Each are completely free of milk, tree nuts, peanuts, and eggs; rendering them safe for those with any of these allergies specifically. There is a brief introduction, a few pages addressing ingredients (no more are needed), and the rest is dedicated to recipes. The chapters have a tidy format that makes finding recipes on the fly a snap. Rather than “entrees”, Linda has broken the chapters down by poultry, beef, fish, pasta, rice, etc. Instead of “desserts” there are separate chapters for cookies, cakes, and quick breads/breakfast. The book closes with a nice section of menu ideas, covering various social occasions such as BBQ’s, Thanksgiving, and Dinners for Guests. The size and binding of the book makes it a bit difficult to have open while cooking, but I imagine I will “break-in” my copy soon. What's To Eat? Is available from:
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