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This is a "gourmet-type" cook book containing some 300 gluten-free recipes, many of which are more likely to placate the mother and physician than to interest or nourish the child with celiac disease. For example, there is a recipe for a delicacy called "chocolate ricotta pudding" using one jigger of rum and peeled almonds, a recipe for "baked stuffed peaches," several recipes for souffles, etc. Children are good judges of well-cooked tender meats or vegetables that are not soggy, stringy or lumpy, but they usually prefer simply prepared foods with unmixed flavors. Also included, of course, are the breads and cookies which are gluten-free. Interestingly, there are over 150 recipes for desserts but only fourteen for vegetables and five for salads. From the introduction and the content of the book, one gets the impression that success in treatment of celiac disease is ensured if one only learns the trick of
UMBARGER B. Cooking for Your Celiac Child: Dietary Management in Malabsorption Disorders. Am J Dis Child. 1969;118(3):543. doi:10.1001/archpedi.1969.02100040545035
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