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Rating: 
Summary: Very informative
Review: Although I did find that there are a few recipes which do contain ingredients that are supposedly not in this cookbook, I found the recipes interesting and tasty. If you ensure you use light buckwheat flour as recommended in applicable recipes and follow other hints provided by the author, I've found the recipes to be very good overall. This is a very good basic cookbook for people, like myself, who are just starting to discover the world of allergy free cooking/eating.
Rating: 
Summary: Misleading Title Left Me Disapointed
Review: I felt the title and synopsis were just a little misleading. I can't eat ANY of the allergens listed. However, only a handful of the recipes don't have all of the allergens. A little disappointing because I had high hopes that this book would be helpful.
Rating:
Summary: Misleading Title Left Me Disapointed
Review: My child is allergic to nuts, which is certainly a common allegen. I was very disappointed to find nearly all of the baked goods recipes contain nuts. I did, however, find the general information in the first chapters to be helpful.
Rating: 
Summary: Very disappointing cookbook
Review: Review by Linda Coss, author of "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook".Nine years ago, when my son was first diagnosed with multiple food allergies, this was the first cookbook I purchased. It proved to be very disappointing. The title of the book is quite misleading -- the book does not contain 325 recipes that are "free of wheat, milk, eggs, corn, yeast, sugar and other common food allergens." Many of the recipes contain one or more of these ingredients, and a large number of the recipes contain nuts, which is probably one of the most common food allergen there is. I tried many of these recipes anyway, with absolutely no success. I realize that my family is not accustomed to "natural foods"-style cooking, but we still found these dishes unpalatable.
Rating:
Summary: Very disappointing cookbook
Review: Review by Linda Coss, author of "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook". Nine years ago, when my son was first diagnosed with multiple food allergies, this was the first cookbook I purchased. It proved to be very disappointing. The title of the book is quite misleading -- the book does not contain 325 recipes that are "free of wheat, milk, eggs, corn, yeast, sugar and other common food allergens." Many of the recipes contain one or more of these ingredients, and a large number of the recipes contain nuts, which is probably one of the most common food allergen there is. I tried many of these recipes anyway, with absolutely no success. I realize that my family is not accustomed to "natural foods"-style cooking, but we still found these dishes unpalatable.
Rating:
Summary: An excellent resource for hypoallergenic cooking.
Review: This book is a both a pain and a blessing. It's a pain, because I never know if a recipe will work. It's a blessing, because when they do work, they are spectacular.
The recipes are easy to follow, and have pleased even the most picky of eaters ( my 5-year-old son and his friends.) The variety is extensive, and substitutions are carefully laid out, along with the changes they will make to the appearance, flavor, and texture of the dish. Unfortunately, not all the recipes work. The Boston Brown Bread is an utter moist gloopy flop, as written.
In spite of the problems with recipes, the reference information is even more valuable; it contains lists of biologic families of foods, (Did you know that mangoes and cashews are in the same family? What about avocado and cinnamon?), information on how to avoid nutritional deficiencies, and an extensive appendix of suppliers.
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