Cookbooks that address one or two allergens are common these days, but ones that address simultaneously all eight major allergens milk, eggs, wheat, peanuts, tree nuts, soy, fish, and shellfish are rare. Such books face a challenge: how to make food taste good without so many staples? And what if everything is meat free as well? The Zucker sisters (The Ultimate Allergy-Free Snack Cookbook) assert that, "having food allergies does not mean deprivation," and they prove it in their latest collection. Recipes are simple and combine fresh, common ingredients to create tasty dishes such as sweet 'n' spicy carrot bisque, quinoa confetti, pinto bean and sweet potato chili, and luscious lemon bars. Rounding out the recipes for drinks, snacks, soups, salads, sides, main dishes, and desserts is valuable allergen information and a concluding resource section listing organizations, online support groups, and ingredient sources. The allergen and additional reading materials, along with about 30 recipes, are updated versions that appear in the duo's snack cookbook. VERDICT With its easy, flavorful, and healthy dishes, this allergy- and vegan-friendly collection will delight many. Those with the same allergen concerns but who don't want to go meatless should take a peek at cookbooks by Cybele Pascal. Jude Baldwin, Coll. of the Siskiyous, Weed, CA (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

The Zuckers, twin sisters and coauthors of Double Your Energy with Half the Effort, return with a collection of recipes for allergy sufferers and their families. Adopting a vegan/vegetarian menu with no nuts, the Zuckers offer 150 recipes that are, for the most part, relatively easy to source and prepare. Dishes lean heavily in favor of the familiar: smoothies, salsa, butternut squash soup, black bean burgers, gluten-free pizza crust, and carob brownies, dominate the offerings. What sets the book apart from it vegan competitors is its opening chapters concerning allergies and their triggers, which could prove to be a useful resource for the recently diagnosed and/or parents of children with allergies. The Zuckers supply a guide to synonyms for common ingredients on food labels in addition to potentially life-saving tips about them, such as the fact that soy is often used as an emulsifier and binding agent for "natural flavors." They even list common allergy triggers for animals. Longtime sufferers probably won't find much new here in terms of allergy information, but the book will serve as a quick resource for allergy-friendly recipes. Parents, caregivers, and the recently-diagnosed will likely get the most out of this well-meaning resource. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved.