Q. Why did you write What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook?

A. My oldest son, Jason, is severely allergic to milk products, eggs, and nuts, so I know what a challenge it is to cook for someone who has multiple food allergies. When Jason was first diagnosed, there was a very limited amount of resources available for food allergies. Although “milk, egg, and nuts” is a fairly common allergy combination among those who have multiple food allergies, I could not find a cookbook that addressed our needs. The cookbooks available either only eliminated one ingredient, such as milk, or they eliminated more ingredients than was necessary for my son’s diet – such as milk, eggs, nuts, wheat, soy, and corn. I was also quite frustrated with my low success rate with the suitable recipes that I did find.

I have always enjoyed cooking, and I felt that if I could create a book full of delicious milk-, egg-, and nut-free recipes, it would be of great benefit to thousands of families.

Q. Are these recipes good for people who do not have food allergies?

A. Yes! My guiding philosophy has been to create recipes for delicious food that just does not happen to contain any milk, egg, or nut ingredients. These recipes do not taste like “special diet” foods that are only palatable to a person who has never eaten “regular” food. These are recipes that any one can enjoy. In fact, some of my recipes have even won prizes in national recipe contests, competing against chefs who are not trying to accommodate any special dietary needs.

Q. Are the ingredients for these recipes available at regular grocery stores, or do they use specialty products?

A. The vast majority of these recipes use commonly available ingredients.

Q. Can you provide balanced meals with these recipes?

A. Yes. What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook includes a full range of recipes for healthy, balanced meals. The book also includes menu suggestions for parties, special occasion meals, and everyday meals.

However, people who are on a milk-free diet must be sure to consume an adequate amount of calcium. Most people do this either by drinking calcium-fortified soy or rice beverages, or by taking appropriate dietary supplements.

Q. What about desserts? Do these desserts taste as good as “regular” desserts?

A. These desserts have been served to children and adults, at social gatherings, parties, classroom celebrations, etc. No one ever suspects that they are “special diet” recipes – they look and taste like “regular” desserts.

Q. What makes this cookbook different from other food allergy cookbooks?

A. This book focuses exclusively on milk-, egg-, and nut-free cooking – and every recipe included is completely free of all of these ingredients. Also, many of the food allergy cookbooks that I have seen have a strong focus on what I call “substitution cooking” – recipes for eggless soufflé or cheeseless cheesecake. I would only consider 2 of my 147 recipes to be of that genre (Chocolate Mousse and Spinach Dip).

What’s to Eat? is a comprehensive cookbook with recipes for all meals, not just desserts. I wrote the book in an easy-to-follow style, so that it is appropriate for cooks of all skill levels.

Q. What do you use in these recipes instead of the “forbidden” ingredients?

A. Throughout the book, I use dairy-free margarine instead of butter. In my baked goods recipes, I often use a combination of vegetable oil, baking powder and water as an egg substitute. Otherwise, for the most part, I do not need to use “substitutions” – I simply focus on recipes that do not require milk products, eggs or nuts.

Q. How long did it take you to create all these recipes?

A. It took me 3-1/2 years to develop these recipes. Often I would cook something a few times, making slight changes to the recipe with each rendition, before I was satisfied with the results.

Q. What are your family’s favorite recipes from the book?

A. My children’s favorites include Orange Teriyaki Marinated Flank Steak, Fast & Easy Spinach and Tuna Salad, Fruited Carrot Salad, Lemon Sautéed Vegetables, Oatmeal Cookies, and Peach Upside Down Cake. Some of my favorites are the Mediterranean Chicken, Springtime Chicken Rotini, Heavenly Broiled Salmon, Pancakes, Lemon Poppyseed Muffins, and Fiesta Chocolate Cookies.

Q. Have you written any other books?

A. Yes. I have also written How To Manage Your Child's Life-Threatening Food Allergies: Practical Tips For Everyday Life, which is an easy-to-use reference manual of the practical, detailed information that parents need.

Q. Where can people buy your books?

A. My books are available at www.FoodAllergyBooks.com as well as at various other online and bricks-and-mortar retailers throughout the country.

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