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So, What Can I Eat Now: Living Without Dairy, Soy, Eggs, and Wheat Review

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This is a physically beautiful book with gorgeous, colorful photographs of food on thick semi-gloss pages, like a coffee table book.
The author has the misfortune to be intolerant of soy, eggs, and wheat, which she says are the three most common food allergens. She had to modify the beloved recipes of her Southern (US) childhood to accommodate these food intolerances. Many of the recipes, however, are not modifications of traditional Louisiana foods. I mention that because I don't want you to dismiss this book just because you may not like Southern cooking. There's an international influence here. Good food is good food, regardless of origin.
The recipe instructions are clear and orderly. With the growing awareness of food intolerances, grocers are increasingly stocking the ingredients you'll need for some of these recipes, such as brown rice flour tortillas used for the taco salad. I especially enjoyed her recipe for black-eyed peas; so much better than canned!
You can make most of these meals without specialized equipment. Be aware that one of the recipes requires a slow-cooker, a number need a food processor, and a few use a juicer.
Physicians are lately realizing that gluten allergy and intolerance are much more common than we once believed. If you're so affected, you'll enjoy these gluten-free recipes.
Another appreciated feature is that Ms. Peters provides nutritional analysis for each recipe, such as calorie count, carb and fiber grams, cholesterol content, etc.
There are millions of cookbooks out there. This is one of the few that successfully addresses the needs of people with multiple food allergies.
-Steve Parker, M.D., author of The Advanced Mediterranean Diet: Lose Weight, Feel Better, Live Longer and Conquer Diabetes and Prediabetes: The Low-Carb Mediterranean Diet

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