- Tapa blanda: 304 páginas
- Editor: Avery Publishing Group Inc.,U.S. (1 de octubre de 2005)
- Idioma: Inglés
- ISBN-10: 1583332154
- ISBN-13: 978-1583332153
- Valoración media de los clientes: 5.0 de un máximo de 5 estrellas Ver todas las opiniones (1 opinión de cliente)
- Clasificación en los más vendidos de Amazon: nº369.273 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
Cooking Free
y más de 950.000 libros están disponibles para Amazon Kindle . Más información
| |||||||||||||||
Detalles del producto |
Opiniones de clientes
Las opiniones de cliente más útiles
Por mithe
Formato:Tapa blanda
Libro con mucha información y muy util para la elaboracion de recetas sin gluten y sin otros ingredientes que pueden producir alergias o intolerancias. Contiene equivalencias para sustituir unos ingredientes por otros, y descripción muy completa de una amplia variedad de harinas sin gluten.
Opiniones de clientes más útiles en Amazon.com (beta)
Amazon.com:
4.4 de un máximo de 5 estrellas
25 opiniones
36 de 37 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas
Best Allergy Cookbook yet.
10 de mayo de 2006
Por P. Smith
- Publicado en Amazon.com
Formato:Tapa blanda
I have tried many allergy cookbooks and this one is by far my favorite. Every recipe that I have tried has been very good. My diet eliminates wheat, dairy, eggs and soy. Cooking Free has many, many recipes without these ingredients. Soy is used some but you can usually substitute something else. Once you gather up the different types of ingredients used you will be set to make many very good things. I was able to find everything at either my local health store or Co-op. I would highly suggest this book to anyone with restrictions in your diet.
44 de 48 personas piensan que la opinión es útil
1.0 de un máximo de 5 estrellas
Failed to perform as expected
11 de junio de 2007
Por Agnieszka M. Lech
- Publicado en Amazon.com
Formato:Tapa blanda|Compra verificada por Amazon
This book, per its cover and introduction, aims to introduce recipes which are free of such allergens as gluten, dairy, eggs, and sugar. Unable to eat gluten and diary, I purchased this book in a bona fide effort to diversify my somewhat-restricted diet. In a blatant contradiction to its claims, almost every recipe in this cookbook calls for some type of diary (milk, buttermilk, butter, margarine, and powdered milk), sugar, and/or eggs. There are only so many substitutions that can be made without altering the chemical make-up required to achieve an edible baked good. There are also only so many substitutions a consumer should be required to make when she expects to purchase a ready-to-use cookbook. (The recommended products with which to stock an allergen-free pantry also include dairy products and sugar.) I am in the process of returning this book.
42 de 47 personas piensan que la opinión es útil
3.0 de un máximo de 5 estrellas
Not the book I was looking for
25 de febrero de 2007
Por Heidi
- Publicado en Amazon.com
Formato:Tapa blanda|Compra verificada por Amazon
I purchased 3 allergy cookbooks due my daughter's allergies to dairy, soy, eggs and nuts: "Cooking Free" by Carol Fenster, "The Whole Foods Allergy Cookbook" by Cybele Pascal, and "The Ultimate Food Allergy Cookbook and Survival Guide" by Nicolette, M. Dumke. Out of the three, my favorite by far is "The Whole Foods Allergy Cookbook."
"Cooking Free" lists margarine and other soy containing products for many of its recipes. I know Fenster doesn't advertise that her recipes are soy-free but the U.S. Food and Drug Administration has designated soy as one of the most major allergens and her book is for people with "multiple food sensitivities." She describes how to substitute oil for margarine in her recipes, but after looking over her recipes I don't think her dishes will taste that great with oil (or with the amounts of oil called for).
Even if my daughter didn't have allergies to soy, the recipes don't seem very inspirational, exciting, diverse or particularly healthy to me. I find Pascal's book more reader friendly and better organized. Fenster's stocking the pantry section isn't as complete as Pascal's.
"Cooking Free" lists margarine and other soy containing products for many of its recipes. I know Fenster doesn't advertise that her recipes are soy-free but the U.S. Food and Drug Administration has designated soy as one of the most major allergens and her book is for people with "multiple food sensitivities." She describes how to substitute oil for margarine in her recipes, but after looking over her recipes I don't think her dishes will taste that great with oil (or with the amounts of oil called for).
Even if my daughter didn't have allergies to soy, the recipes don't seem very inspirational, exciting, diverse or particularly healthy to me. I find Pascal's book more reader friendly and better organized. Fenster's stocking the pantry section isn't as complete as Pascal's.
›
Ir a Amazon.com para ver las 25 opiniones existentes
4.4 de un máximo de 5 estrellas
