This cookbook has over 150 allergen-free recipes, without gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish or cane sugar. I’m not allergic but am trying to go vegan so was interested in these recipes for that reason.

This is much more than a cookbook. It also tells the author’s story of how she transformed her cooking for her family after her daughter’s scary allergy attack. It then goes on to describe in detail what a food elimination diet should be, how to set up your kitchen, how to help children transition, tips on eating out and 8 weeks to a new normal. My favorite substitutes that she suggests are coconut milk for dairy, beet sugar instead of cane sugar, garbanza bean flour as a thickener and pumpkin and sunflower seeds instead of nuts.

It’s a beautifully designed cookbook with gorgeous photos that will spike your appetite. I don’t cook much in the hot summer but I did try the zucchini chickpea fritters with red onion marmalade that was very good. There are quite a few meat recipes and being a vegetarian, I won’t be making use of those. But there are plenty of others that I’ll be trying once the weather cools down. I’m particularly looking forward to the spicy tomato, lentil and rice soup, which I’ll probably make less spicy, sweet corn and yellow tomato soup, quinoa with oven-dried tomatoes and smoky tomato vinaigrette and green onion sweet potato biscuits. There are lots of unique pasta dishes, too. And an awesome chocolate zucchini bundt cake.

All in all, this is a winner!

This book was given to me by the publisher through Blogging for Books in return for an honest review. ( )