Three leading authorities in dietetics, nutrition, and vegetarian cooking give invaluable advice for those with food sensitivities and their families. Readers will find a unique combination of scientific research, culinary experience, and practical tips to help them plan nutritionally sound and satisfying meals—without the use of major food allergens such as wheat, gluten, dairy, soy, eggs, yeast, and more. Also included is a sampling of favorite recipes for baked goods and other dishes, all without food allergens. An exceptional resource for anyone with multiple food allergies.

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