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Cooking Allergy-Free

Cooking Allergy-Free
by Jenna Short
PDF Download

Banish boring recipes for the allergy-conscious from your kitchen. Those of us with food allergies often have disappointing dining options. Cooking Allergy-Free is a phenomenal resource for the home cook with 150 delicious recipes for all courses – appetizers, soups and salads, main dishes, sides and vegetables, sweets, dressings and sauces, plus breakfast and breads. Forget those boring same-old, same-old dishes. Instead, dig into these healthy, allergy-free dishes with gourmet flavor:

  • Inspired starters – Sunchoke Soup
  • Delicious main courses – Rosemary Skillet Chicken with Mushrooms & Potatoes
  • Heavenly desserts – Mini Fudge Brownie Bites

Food allergies are on the rise. More than 12 million Americans have food allergies. Did you know, according to Dr. Scott Sicherer at New York's Jaffe Food Allergy Institute, that having one food allergy can put you at a higher risk for reaction to other foods? According to the National Institute of Allergy and Infectious Diseases:

  • Approximately 1 in 20 children and about 1 in 25 adults have a food allergy
  • Food allergies have increased 50% from 1997 to 2011
  • The only way to prevent a reaction is to avoid the allergenic food

Cooking Allergy-Free is your cure! An entire chapter is devoted to helpful strategies for setting up your kitchen to be allergy-friendly, including information on grocery shopping, stocking the pantry, and preventing cross-contamination.

Take the stress, fear, and guesswork out of allergy-free cooking. No more cooking multiple meals to accommodate different dietary needs. Each flavorful recipe is free of at least one of the “big 8” allergens – eggs, soy, nuts, gluten, dairy, shellfish, fish, and corn. For easy reference, recipes are identified by colorful icons and include simple substitutions for converting recipes for people with other allergies. Menu suggestions and wine pairings simplify weeknight meal planning and make entertaining easy.

Order your copy now.

About the AuthorJENNA SHORT, owner of Shortbreadnyc.com, formerly worked as a Graphic Designer and Sous Chef at Bon Appétit Magazine, studied Design at the Art Institute of Boston, and studied Culinary Arts at Lorenzo de Medici in Florence. Shortbreadnyc.com – a boutique events company that suits challenging palates by focusing on gluten-free, vegan, dairy-free, Kosher, and sugar-free goods – grew out of Jenna’s love of baking and her own special dietary needs (she’s allergic to dairy). She has lived around the world including New York City, Italy, Sweden, England, and Tel Aviv, and continues to travel the world in search of the next great meal.

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Banish boring recipes for the allergy-conscious from your kitchen. Those of us with food allergies often have disappointing dining options. Cooking Allergy-Free is a phenomenal resource for the home cook with 150 delicious recipes for all courses – appetizers, soups and salads, main dishes, sides and vegetables, sweets, dressings and sauces, plus breakfast and breads. Forget those boring same-old, same-old dishes. Instead, dig into these healthy, allergy-free dishes with gourmet flavor:

  • Inspired starters – Sunchoke Soup
  • Delicious main courses – Rosemary Skillet Chicken with Mushrooms & Potatoes
  • Heavenly desserts – Mini Fudge Brownie Bites

Food allergies are on the rise. More than 12 million Americans have food allergies. Did you know, according to Dr. Scott Sicherer at New York's Jaffe Food Allergy Institute, that having one food allergy can put you at a higher risk for reaction to other foods? According to the National Institute of Allergy and Infectious Diseases:

  • Approximately 1 in 20 children and about 1 in 25 adults have a food allergy
  • Food allergies have increased 50% from 1997 to 2011
  • The only way to prevent a reaction is to avoid the allergenic food

Cooking Allergy-Free is your cure! An entire chapter is devoted to helpful strategies for setting up your kitchen to be allergy-friendly, including information on grocery shopping, stocking the pantry, and preventing cross-contamination.

Take the stress, fear, and guesswork out of allergy-free cooking. No more cooking multiple meals to accommodate different dietary needs. Each flavorful recipe is free of at least one of the “big 8” allergens – eggs, soy, nuts, gluten, dairy, shellfish, fish, and corn. For easy reference, recipes are identified by colorful icons and include simple substitutions for converting recipes for people with other allergies. Menu suggestions and wine pairings simplify weeknight meal planning and make entertaining easy.

Order your copy now.

About the AuthorJENNA SHORT, owner of Shortbreadnyc.com, formerly worked as a Graphic Designer and Sous Chef at Bon Appétit Magazine, studied Design at the Art Institute of Boston, and studied Culinary Arts at Lorenzo de Medici in Florence. Shortbreadnyc.com – a boutique events company that suits challenging palates by focusing on gluten-free, vegan, dairy-free, Kosher, and sugar-free goods – grew out of Jenna’s love of baking and her own special dietary needs (she’s allergic to dairy). She has lived around the world including New York City, Italy, Sweden, England, and Tel Aviv, and continues to travel the world in search of the next great meal.

Additional Information

Additional Information

SKU FCG65077516
Table Of Contents

{Key} All allergen keys denote variations that the recipe can be made in but not necessarily all.
Gluten Free - GF
Dairy Free- DF
Vegan - V
Vegetarian - VG
Sugar Free - SF
Nut Free - NF
Soy Free - SYF
Corn Free - CF

Chapter 1: Keeping an Allergy-Friendly Kitchen

Chapter 2: Soups
Turkey, Spinach and While Bean Soup {gf, df, sf, nf, syf, cf}
Tomato & Almond Gazpacho {gf, df, v, vg, sf, nf, syf, cf}
Sunchoke Soup {gf, df, v, vg, sf, nf, syf, cf}
Mom’s Chicken soup {gf, df, sf, nf, syf, cf}
Caramelized Cauliflower Soup {gf, df, v, vg, nf, syf, cf}
Split Pea & French Lentil Soup {gf, df, v, vg, sf, nf, syf, cf}
One Pot Veggie Soup {gf, df, v, vg, sf, nf, syf, cf}
Kale and Barley Soup {gf, df, v, vg, sf, nf, syf, cf}
Sweet potato soup with Buttered Pecans {gf, df, v, vg, cf}
Broccoli Soup {gf, df, v, vg, sf, nf, cf}
Sweet and Sour Swiss Chard Soup with Moroccan Dumplings {gf, df, v, vg, sf, nf}

Chapter 3: Salads
Bloody Mary Salad {gf, df, v, vg, sf, nf, syf, cf}
Tomato and Watermelon Salad with Feta and Toasted Almonds {gf, df, v, vg, sf, syf, cf}
Pine Nut and Olive Orzo Salad {df, v, vg, sf, syf, cf}
Barley, Fig and Arugula Salad {gf, df, v, vg, sf, nf, syf, cf}
Spiced Butternut Squash, Lentil, and Goat Cheese Salad {gf, df, v, vg, sf, nf, syf, cf}
Moroccan Carrot Slaw {gf, df, v, vg, nf, syf, cf}
Thai Noodle Steak Salad {gf, df, sf, nf, syf, cf}
Quinoa Fennel & Pomegranate Salad {gf, df, v, vg, sf, nf, syf, cf}
Bulgur Wheat Tabbouleh Salad {gf, df, v, vg, sf, nf, syf, cf}
Quinoa and Baby Spinach Salad with Cranberries and Pecans {gf, df, v, vg, sf, syf, cf}
Barley, Asparagus and Mushroom Salad topped with ginger Tofu {gf, gf, v, vg, cf}
Garlic Arugula Salad {gf, df, v, vg, sf, nf, syf, cf}
Wheat-berry, Apples and Smoked Salmon Salad topped with Crumbled Feta {df, vg, sf, nf, syf, cf}

Chapter 4: Appetizers
Mustard Raisin Tapenade on Toasted Crostini {gf, df, v, vg, sf, syf, cf}
Asparagus Beef Rolls with Horseradish Cream Dip {gf, df, sf, nf, cf}
Eggplant Caponata {df, v, vg, sf, nf, syf, cf}
Tahini Tartlets with Spinach and Mushrooms {df, v, vg, cf}
Herb Pesto Stuffed Mushrooms {gf, df, v, vg, sf, nf, cf}
Edamame Sliders with Sweet Red Pepper Relish {gf, df, v, vg, sf, nf, syf, cf}
Moroccan Stuffed Tomatoes {gf, df, sf, nf, syf, cf}
Turkey Sliders with Cilantro Lime Aioli {gf, df, sf, nf, cf}
Wild Mushroom Mini Flatbreads with Roasted Garlic and Thyme {df, v, vg, sf, nf, syf, cf}
Israeli Meatballs with Tahini Glaze {gf, df, sf, nf, syf, cf}
Thai Chicken Lettuce Cups {gf, df, sf, nf, syf, cf}
Deconstructed Sabich {gf, df, v, vg, sf, nf, syf, cf}
Thai Peanut Lime Chicken Skewers {gf, gf, syf, cf}
Greek Salad Bites Served in Cucumber Cups {gf, vg, sf, nf, syf, cf}
Mini Smoked Salmon Blinis topped with Lemon Whip and Chives {vg, sf, nf, syf, cf}

Chapter 5: Mains
Chicken Tikkas {gf, df, sf, nf, syf, cf}
Grilled Chicken with Pistachio Pesto {gf, df, sf, syf, cf}
Moroccan Chicken Tagine with Apricots and Almonds {gf, df, sf, syf, cf}
Spicy Pulled Chicken Mole {gf, df, sf, nf, syf, cf}
Rosemary Skillet Chicken with Mushrooms and Potatoes {gf, df, sf, nf, syf, cf}
Greek Chicken Skewers {gf, df, sf, nf, syf, cf}
Persian Dumplings (Ghondi) {gf, df, sf, nf, syf, cf}
Chicken Curry {gf, df, v, vg, sf, nf, syf, cf}
Perfect Roast Chicken {gf, df, sf, nf, syf, cf}
Oven Roasted Herb and Ginger Turkey {gf, df, sf, nf, syf, cf}
Thanksgiving Leftover Turkey Pot-Pie {gf, df, sf, nf, cf}
Coconut and Almond Crusted Chicken topped with Raspberry Basil Jam {gf, df, nf, syf, cf}
One Pot Mediterranean Chickpea Chicken {gf, df, sf, nf, syf, cf}
Provençal Lemon and Olive Chicken {gf, df, sf, nf, syf, cf}
Balsamic Herb Grilled Skirt Steak {gf, df, sf, nf, syf, cf}
Sweet and Spicy Meatballs {gf, df, sf, nf, syf, cf}
Unstuffed Cabbage Meatballs {gf, df, sf, nf, syf, cf}
Sloppy Joes {gf, df, sf, nf, syf, cf}
Coffee-Glazed Braised Beef with Carrots and Mushrooms {gf, df, sf, nf, syf, cf}
6-Hour Chili {gf, df, sf, nf, syf, cf}
Braised Irish Beef & Potato Crusted Potpie {gf, df, sf, nf, cf}
Strip Steak with Red Wine Mushroom Pan Sauce {gf, df, sf, nf, syf, cf}
Breaded Veal with Truffle Oil and Sage {df, sf, nf, syf, cf}
Roasted Pistachio Crusted Rack of lamb {gf, df, sf, nf, syf, cf}
Oven Braised Veal Stew {gf, df, sf, nf, syf, cf, syf, cf}
Yakitori Beef Skewers {gf, df, sf, nf, syf, cf, syf, cf}
Lamb Shawarma with a Pomegranate Salsa {gf, df, sf, nf, cf}
Oven Slow-Braised Beef Brisket {gf, df, sf, nf, syf, cf}
Sesame Tuna with Ginger-Miso Dip {gf, df, vg, sf, nf, cf}
Spicy Italian Poached Sea Bass {gf, df, vg, sf, nf, syf, cf}
Broiled Rosemary & Orange Halibut En Papillote {gf, df, vg, nf, syf, cf}
White Wine Poached Salmon {gf, df, vg, sf, nf, syf, cf}
Striped Bass with Sage and Red Wine Butter {gf, df, vg, sf, nf, syf, cf}
Tri-Color Fish Terrine {df, vg, nf, syf, cf}
Seared Tuna Steaks topped with Olive Relish {gf, df, vg, sf, nf, syf, cf}
Alaskan BBQ Glazed Salmon {gf, df, vg, nf, syf, cf}
Seared Salmon topped with Pinenut Pesto {gf, df, vg, sf, cf}
Sea Bass topped with Chili-Lime Potato Salad {gf, df, vg, sf, nf, syf, cf}
Broiled Sesame-Tarragon Cod with Garlic Lemon Butter {gf, vg, sf, nf, syf, cf}
Rosemary and Pecan Encrusted Trout with Cranberry Rice Pilaf {gf, vg, sf, syf, cf}
Cajun Wasabi Trout with Butter Potatoes {gf, vg, sf, syf, cf}
Blackened Fish Tacos with Guacamole and Cilantro Lime Slaw {gf, vg, sf, syf, cf}

Chapter 6: Sides
Sweet Potatoes with Honey Mustard Vinaigrette {gf, df, v, vg, sf, nf, syf, cf}
Garlic Mashed Potatoes {gf, df, v, vg, sf, nf, cf}
Thai Coconut Rice {gf, df, v, vg, nf, syf, cf}
Polenta Steaks with Spicy Tomato Sauce {gf, df, v, vg, sf, nf}
Creamy Polenta {gf, df, v, vg, sf, nf}
Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette {gf, df, v, vg, syf, cf}
Roasted Butternut Squash or Pumpkin {gf, df, v, vg, nf, syf, cf}
Lemon Thyme Potato Gratin {gf, df, v, vg, sf, nf, syf, cf}
Brussels Sprouts with Lemon and Sage {gf, df, v, vg, sf, nf, syf, cf}
Oven Roasted Fingerling Potatoes {gf, df, v, vg, sf, nf, syf, cf}
Roasted Lime Carrots {gf, df, v, vg, sf, nf, syf, cf}
Balsamic Roasted Cauliflower with Pine Nut Tahini Dressing {gf, df, v, vg, sf, syf, cf}
Fire Roasted Eggplant {gf, df, v, vg, sf, nf, syf, cf}
Olive Oil and Pine Nut Sautéed Kale {gf, df, v, vg, sf, syf, cf}
Provincial Rosemary Tomatoes {df, v, vg, sf, nf, syf, cf}
Oven Roasted Asparagus and Tomatoes {df, v, vg, sf, nf, syf, cf}
Mashed Garlic Summer Squash (Paula) {df, v, vg, sf, nf, syf, cf}
Jalapeño, Black Bean and Roasted Corn Salad {df, v, vg, sf, nf, syf}

Chapter 7: Desserts
Lemon Shortbread Tart {gf, df, vg, nf, syf, cf}
Mini Chocolate Pecan Pie Tartlettes {df, v, vg, syf, cf}
Blueberry Lemon Crumble Pie {gf, df, v, vg, nf, syf, cf}
Oatmeal and Fig Crumble {gf, df, v, vg, nf, syf, cf}
Apple Spiced Cupcakes with Cream Cheese Frosting and Toasted Pecans {gf, df, v, vg, nf, syf, cf}
Lemon Coconut Cake with Buttercream Frosting and Lemon Curd {gf, df, vg, nf, syf, cf}
Vegan Vanilla Cupcakes with Frosting {gf, df, v, vg, nf, cf}
Dark Chocolate Cake topped with Chocolate Ganache {df, vg, nf, syf, cf}
Classic Cheesecake with a Graham Cracker Crust, topped with a Bourbon Cranberry Glaze {gf, df, v, vg, nf, syf, cf}
Vanilla Whoopie Pies with Peanut Butter Frosting {df, vg, nf, syf, cf}
Nutella & Peanut Butter Blondies {gf, df, vg, nf, syf, cf}
Salted Chocolate Chip Cookies {df, vg, nf, syf, cf}
Mini Fudge Brownie Bites {gf, df, vg, nf, syf, cf}
Lemon, Cranberry & Pistachio Biscotti {gf, df, v, vg, syf, cf}
Peanut Butter Huhu’s {gf, df, vg, syf, cf}
Mexican Wedding Cookies {gf, df, v, vg, cf}
Granola Bars {gf, df, v, vg, nf, syf, cf}
Oatmeal, Ginger and Golden Raisin Cookies {gf, df, vg, nf, syf, cf}

Chapter 8: Breads
Lemon & Ginger Corn Scones {df, v, vg, nf, syf}
Iced Pumpkin Scones {df, vg, nf, syf, cf}
Blueberry Muffins {df, vg, nf, syf, cf}
Lemon Olive Oil Corn Muffins {df, vg, nf, syf}
Chocolate Chip Banana Bread {gf, df, v, vg, nf, cf}
Basic Baguette {gf, df, v, vg, sf, nf, syf, cf}
Pizza Dough {df, v, vg, sf, nf, syf, cf}
Whole Wheat Bread {df, v, vg, sf, nf, syf, cf}
Brioche Buns {df, vg, nf, syf, cf}
Cinnamon Buns / Chocolate Babka {df, vg, nf, syf, cf}

Chapter 9: Dressings and Sauces
Spicy Tomato Sauce {gf, df, v, vg, sf, nf, syf, cf}
Ginger-Miso Dressing {gf, df, v, vg, sf, nf, syf, cf}
Pistachio Pesto {gf, df, v, vg, sf, syf, cf}
Arugula-Almond Pesto {gf, df, v, vg, sf, syf, cf}
Sweet Red Pepper Relish {gf, df, v, vg, nf, syf, cf}
Caramelized Onion Jam {gf, df, v, vg, nf, syf, cf}
Cilantro Lime Aioli {gf, df, v, vg, sf, nf, syf, cf}
Spiced Mediterranean Dressing {gf, df, v, vg, sf, nf, syf, cf}
Simple Tahini Dip {gf, df, v, vg, sf, nf, syf, cf}
Mustard Vinaigrette {gf, df, v, vg, sf, nf, syf, cf}
Balsamic Figs {gf, df, v, vg, nf, syf, cf}
Raspberry Basil Jam {gf, df, v, vg, nf, syf, cf}
Strawberry Jam {gf, df, v, vg, nf, syf, cf}
Asian Ginger Vinaigrette {gf, df, v, vg, sf, nf, syf, cf}
Toasted Pepitas {gf, df, v, vg, sf, syf, cf}

Appendix: Menus

Metric Equivalents

Index

Intro No
Video No
Author Jenna Short
ISBN 978-1-63186-031-7
Publication Year 2014
Pages 272
Photo 48
Drawings No
Video Download No
Other Formats 71493
Cover PDF Download
Format eBook (PDF)
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