Customer Reviews
scrumptious - By: Redsculler, 24 Jan 2007 
I was looking for a cake recipe that might turn out a bit like the gf muffins sold at costa coffee - I stumbled across this bookin my local bookshop, bought it at full price, came home & started to cook with it.
I have bought a copy for a friend who is dairy intolerant, & recommended it to my son who is a coeliac.
Every recipe that I have tried has worked & been delicious!
Try the Passioncake recipe - yummy!
Not Sure - By: A. Merrigan, 25 Aug 2006 
I have a wheat & dairy intolerance, but I'm not much of a cook. Most of the recipes are way out of my league, more suited to dinner parties. Over half the book is deserts & baking, & while it all looks very appetising I wanted a cookbook to help with everyday eating with a food intolerance. I found Barabara Cousins Cooking without, much more useful. This book is definately not suitable for vegitarians or vegans, only a handful of the recipes are vegetarian. Quite dissappointed
Allergies can be fun! - By: Claire Giffen, 22 Aug 2006 This book has been a god-send. I love cooking, but suffer from all the allergies listedin the book, & have been struggling to adjust to not eating all the lovely food I used to enjoy. There are lots of mouth-watering recipes which will ensure you continue to enjoy good food - beef en croute, blackberry & apple cake, brownies, chilli & herb cornbread, blueberry muffins, brandy snaps, passion cake, shortbread, steak & kidney pudding, sweet pepper tart & even wedding cake to name but a few.
Whilst it is heavy on desserts, that is where most problems come from if you suffer from these common allergies. It is true that it is very heavy on eggs, which I am also allergic too, but I have adapted the recipes very successfully after a quick search on the internet where you can find some alternatives to eggs - try replacing an egg with 1 tsp baking powder+1 tbsp water+1 tbsp vinegar for leavening - add more baking powder if you want better results. For binding, try 1/2 mashed banana (cut down on the sugar content of the recipe); 1 tbsp rice syrup (again cut down on the sugar content); or a 1/4 cup of apple puree (the pectinin the apple works as a binder) - all are the equivalent of one egg. You may have to adjust the liquid content of some of the recipes using trial & error, but it is worth the effort!
This book should not be used exclusively for all your recipes, but it has lots of excellent ideas, is very well presented, & will bring the pleasure back into your diet. You, your friends & family will enjoy tasty meals without feeling ill afterwards, & will be pleasantly surprised that food can actually taste better without all those nasties. Allergies can be fun!
Cookbook but no general advice. - By: S. Jones, 27 Nov 2005 
A good functional cookbook, but not always the most useful recipes - e.g. to cook a cheesecake it advises to use sheep or goat milk... but many dairy intolerant people couldn't use those substitutes either. It also doesn't give any general advice about substitutions. Other books can advise that rice flour is good for custard & sweet tasting recipes, despite cornflour being the normal ingredient.
I'm Still Hungry! - By: , 01 Nov 2003 Well over half of this book is devoted to desserts, cakes & sweets. Very few of the remaining recipes are suitable for veggies or vegans, especially those who don't drink. Quite a few of the "dairy free" recipes contain eggs which may suit some people but I don't feel comfy with.
This is probably a good book for meat-eaters who like desserts but have allergies, but I'll be giving it to someone for Christmas rather than using it myself!
