Product Description

8 Degrees of Ingredients is an essential, comprehensive cookbook for anyone suffering from food allergies, intolerance, or sensitivities. In addition to eliminating the top eight allergens from every recipe, this cookbook is 100 percent gluten- and dairy-free. Furthermore, 8 Degrees of Ingredients is the first cookbook on the market to incorporate essential hypoallergenic cooking techniques directly into the recipes. This cookbook offers over 250 recipes for gourmet classics like Osso Buco and Turkey Tetrazzini, traditional favorites like Classic American Potato Salad and Meat Loaf, and comfort foods like Vanilla Pudding and Cream of Chicken Soup.

Product Details

• Amazon Sales Rank: #383618 in Books
• Published on: 2008-01-10
• Original language: English
• Number of items: 1
• Binding: Paperback
• 309 pages

Features

• ISBN13: 9781592982141
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Melisa Priem combined her passion for cooking, her ambition to help others, and her talents achieved while preparing daily cuisine for a daughter with multiple food allergies -- resulting in a comprehensive cookbook designed to fit everyone's hypoallergenic cooking needs. She resides in North Oaks, MN, with her husband and three children.

Customer Reviews

If food allergies affect your family, this is a must-have
Amazingly, 1 out of every 3 people has a food intolerance or allergy. This staggering number can make it hard to cook safe and delicious foods for family and friends. No longer!

Melisa K. Priem's book, 8 Degrees of Ingredients, is chock full of recipes made to suit a wide variety of restrictive diets: gluten-free, dairy-free, peanut-free, etc. All the recipes are free of the top 8 food allergens (milk, egg, wheat, soy, fish, shellfish, peanuts and tree nuts). The recipes range from comfort foods like meatloaf to the fancy pan-seared duck breast with cherry wine sauce. Many recipes will appeal to kids as well - my toddler could not get enough of the gyro kebobs!

As a naturopathic doctor, I recommend this as great resource to my patients with food intolerances and those following a hypoallergenic diet to discover their own food sensitivities. Often their eyes will glaze over when we first discuss eliminating major allergens (soy, wheat, dairy, nuts, etc.) from their diet. Most typical American cooking contains many of these potential allergens, so following a hypoallergenic diet can feel quite overwhelming. Directing them to this cookbook has been a huge comfort that yes, they will be able to continue to eat tasty and familiar foods!

The recipes themselves are clear and concise. They contain easy-to-follow directions for even a novice cook, explaining how to braise a pork chop or cook whole grains, for example. The recipes are very flavorful, seasoned liberally with herbs and spices. An especially rich section is the desserts. This is often where hypoallergenic recipes are extremely lacking. Candies, cookies, cakes and puddings offer many choices for the sweet tooth on a restrictive diet. The whoopie pies are fantastic. It is hard to believe that those pies are gluten, dairy, and egg-free!

My concerns with 8 Degrees of Ingredients are few but pointed. I find it very surprising that more people have a sensitivity to fish, than to corn or nightshade plants (tomatoes, peppers, eggplant), as that is not what I see in my practice. I also would have liked photos included of the recipes. Photos always make a recipe seem more enticing to make.

Overall, this is a great cookbook for those with food intolerances/allergies and for the people who cook for them. For the beginning cook to the seasoned chef, there are tons of delicious hypoallergenic meals to be made!

Armchair Interviews says: Those with allergies will love this book.

Really disappointing
I bought this book based on the reviews here, because they were unfailingly glowing. I didn't even look at it, I just bought it and took it home. I ended up returning it, sadly disappointed. At first glance, I was really excited about it, because I could serve almost every recipe in it. The problem came when I actually went to use the darned thing. Recipe after recipe calls for "potato flour (starch)" Those are actually two different things. The author needs to know that, and use the terms appropriately. I should not have to write to her and ask which she means, especially for so many recipes. Then I went to make the Garlic Mashed Potatoes. In the ingredient list, it calls for 2 cloves of garlic. In the instructions, it asks you to roast 2 bulbs, and then use 10-12 of the cloves. That's a pretty massive oversight. Yeah, I need to read the whole thing through before I make it the first time (which I did, so I wasn't particularly put out, just annoyed). But two major mistakes (that cover many recipes) is enough to keep me from even wanting to bother with the cookbook. I gave it three stars, because I'm sure the majority of the recipes are fine, and many looked tasty. I just don't have the patience to try to figure out which ones are and which aren't. That's the point of a book like that. If I want to have to go through and painstakingly work out which recipes will work, I can buy any old cookbook. I'll stick with my gluten-free vegetarian cook book for now. If they come out with a revised, improved version, I'll try again.

A MUST HAVE!!!!!!!
This books is a MUST HAVE if you have anyone in the house with food allergies. I am a mother of a son that has multiple food allergies and this book has been a life saver for us. The recipes are easy, delicious, and contain NONE of the 8 common allergens. I highly recommend this book to anyone that has food allergies- or cooks for someone that does.