Heralded as a “must-have tool,” “a culinary masterpiece” and even a “bible,” the first edition of How to Thwart Food Allergies was a resounding success in Quebec, where it quickly became a bestseller. This second edition, beautifully illustrated and more expansive than the first, includes 200 tasty and easy-to-make recipes, as well as several gourmet variations. The authors show that it is possible to prepare lasagna without cheese, mayonnaise without eggs or mustard, mousses and ices with coconut milk and (very moist) cakes without eggs or milk.Much more than a simple recipe book, this work teems with information, tricks of the trade and advice on how to understand food allergies and manage them better. The substitution chart alone is worth a look. Extremely complete, it helps you adapt your own recipes by eliminating problem ingredients. Now you can take real pleasure in food again by focusing on what you are allowed to eat instead of what you are not!