COOKBOOK SOLVES HOLIDAY BAKING PROBLEMS
FOR THE FOOD-ALLERGIC

LAKE FOREST, CALIFORNIA – The winter holiday season is often an especially difficult time for the 11 million Americans (including an estimated 1 in 25 school-aged children) who suffer from food allergies. Parties and social gatherings at schools, offices and private homes are filled with off-limits treats. For those who wish to provide “hypo-allergenic” baked goods for their food-allergic family members or guests, finding recipes that are both suitable and palatable can be quite a challenge. “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” helps solve this problem.

In addition to containing a wide range of recipes for main dishes and side dishes, “What’s to Eat?” provides over 40 recipes for cakes, cookies, muffins, quick breads, and other baked goods. All of the dessert recipes look and taste like “regular” desserts and are completely dairy-, egg-, nut- and cholesterol-free. Included are recipes for chocolate chip cookies, holiday cut-out cookies, spritz cookies, layer cakes, pumpkin bread, and many more traditional holiday favorites.

“What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” is available at www.FoodAllergyBooks.com, from Amazon.com, and from various booksellers nationwide.

Linda Coss is also the author of “How To Manage Your Child’s Life-Threatening Food Allergies: Practical Tips For Everyday Life.” The mother of a teenage son with multiple potentially fatal food allergies, Ms. Coss has over eleven years of experience as the leader of a support group for parents of children with severe food allergies.

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Note: 4 recipes were also included with this press release

 

 

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