Alice Sherwood was thrown into the bewildering world of food allergies when her 2-year-old son was diagnosed with a severe nut and egg allergy. Frustrated with the bland allergy-free recipes on offer, she got to work in the kitchen to devise her own delicious dishes for the family.
Discover over 100 recipes, from crusty bread and creamy ice-cream to melt-in-the-mouth sponge cake which are all adapted to exclude one or more of the 'big four' allergens: eggs, dairy, nuts, and gluten. Pick up great ideas for snacks, light lunches, kids' parties and smart suppers.
Associate Professor Mimi Tang (head of the Allergy and Immunology Department at the Royal Children's Hospital in Melbourne) was the Australian consultant on this book, and all recipes are approved by the Royal Children's Hospital.
Find reassurance on key issues from checking food labels, to sourcing alternatives and steering a safe path through school life. Get into the kitchen and whip up food that's allergy free without being flavour free.